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1
Put the fish in a large nonreactive mixing bowl along with the lime juice and set aside for 20 minutes.
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2
Heat a large saute pan over medium-high heat.
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3
Add the dende/olive oil to the pan, and once hot, add the onions and saute, stirring often until translucent, about 3 to 4 minutes.
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4
Add the minced garlic to the pan and saute for an additional 30 seconds.
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5
Add the tomato paste, chopped tomatoes, fish stock and 1 teaspoon of the salt to the pan and stir well to incorporate.
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6
Bring to a boil, and add the fish with the lime juice, as well as the Piri Piri, and the coconut milk; stir to combine.
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7
Once the liquid comes to a boil, dot the top of the pan with the sliced tomatoes and cover with a lid.
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8
Reduce the heat to medium-low and continue to cook until the flesh starts to flake, about 10 minutes.
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9
Remove the cover and sprinkle the cilantro over the fish.
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10
Season with the remaining salt, if needed.
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11
Serve with the rice.
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12
Heat a small saute pan over medium-high heat.
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13
Add 1 tablespoon of the olive oil to the pan.
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14
Once the oil is hot, add the garlic and peppers to the pan.
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15
Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes.
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16
Add the lemon juice and remove from the heat.
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17
Place the contents of the saute pan into a blender and add the salt.
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18
Puree the peppers and garlic until mostly smooth.
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19
With the motor running, drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender.
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20
Let cool before using, and store refrigerated in an airtight container.
