Caribbean Colombo Fish with Pumpkin and Capsicum Recipe
Taste the sunshine in our basic Zest Caribbean Colombo fish recipe. Nicely spiced, with pumpkin, capsicum & coconut cream.
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Cooking tools:
- Based pot
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Citrus press
- Spoon
- Serving bowl
- Plate
Ingredients
- ½ red capsicum thinly sliced
- 175g Zest Byron Bay Caribbean Colombo
- 200g pumpkin cut into thin wedges
- 500g firm white fish in large chunks
- 300ml coconut cream
- ½ lime juiced
- 3 shallots sliced
- 1 red chilli for garnish
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