Marcello Tully's Brazilian Lime Fish Stew - Fishbox

Marcello Tully's Brazilian Lime Fish Stew - Fishbox
Fishboxer Marcello Tully from Michelin-Starred Kinloch Lodge, Skye

'This is such a popular dish at Kinloch Lodge.  The inspiration for this recipe came from Brazil, where I was born.  I use a medley of fish, the sauce is made with delicious zesty limes and a rich coconut sauce.’



10ml                      Sunflower Oil (to fry fish)

10ml                      Sunflower Oil (for the sauce)

75gm                     Monkfish (1 inch diced)

75gm                     Salmon (1 inch diced)

75gm                     Cod or Hake (1 inch diced)

40gm                     Lime Juice

10gm                     Garlic (chopped finely)

50gm                     Shallots (chopped finely)

25gm                     Ginger (chopped finely)

2gm                       Fresh red chilli (chopped finely)

150ml                    Double cream

150ml                    Coconut milk

7gm                       Fresh Parsley (chopped finely)

5gm                       Cornflour (diluted with a little cold water)

5gm                       Caster sugar


Heat the oil in a frying pan and gently fry the garlic, shallots, ginger and chilli for around 5 minutes, stirring occasionally so that they don’t brown.

Add the coconut milk, double cream and sugar to a heavy based pan and bring to the boil.

Whisk in the diluted cornflour, whilst the sauce is gently simmering and cook for a further 4-5 minutes.

Lastly, stir in the lime juice and parsley.

Place sunflower in a frying pan and on a high heat, fry the diced fish until golden brown, around 3-4 minutes.

Then add the fish to the sauce and serve with rice.