Changua

Ingredients

• 300 g of swordfish, sliced into strips
• 200 ml of coconut milk
• 1 onion, chopped
• 200 ml of fish broth
• 1 lemon, juiced
• Salt and pepper to taste
• 1 tablespoon of white wine vinegar
• 1 tablespoon of sugar
• 1 green onion, chopped
• 1 basil leaf
• 1 clove of garlic

Method

1. In a pan, sauté the chopped onion in a mixture of oil and butter.
2. Add the swordfish strips and cook for 5-7 minutes until golden brown.
3. In another pot, combine the fish broth, coconut milk, white wine vinegar, and sugar.
4. Bring to a boil and let it cool.
5. Add the broth-meat mixture to the pan with the fish, stirring well.
6. Cook for 2-3 minutes, then add the lemon juice, green onion, basil, and clove of garlic.
7. Serve cold or at room temperature for the best flavor.