We have new friends today, the Bresnans, who have invited us to dinner with mouth-watering fried fish in coconut sauce.

Johanna and Conrad Bresnan are Canadians who decided to close the chapter on the cold and lengthy winters in Vancouver and begin a new one in the mild weather of Tamarindo Beach in Guanacaste.

That's what I call a 180-degree turn!

According to Conrad, people may leave Canada for a variety of reasons. They had long planned to "escape Canada's cold harsh season by moving to regions with milder weather, " he said.

The Bresnans stated that their decision to reside in Costa Rica was not difficult. "We both desired new experiences that would lead us to travel to different countries. We fantasized about taking long trips or becoming exiles in search of adventure," they said.

"Costa Rica offers a lower cost of living and a more desirable climate for our retirement years," they added.

Now, let's continue with the recipe! 

Johanna realized how to cook this exquisite fried fish from friends who live in Costa Rica's Caribbean Coast. Cooking with coconut oil is a culinary tradition in Limón Province.

With a few minor changes to suit Canadian tastes, she produced the perfect recipe for this delectable fish.

So, let's go to the kitchen!

Fried fish in coconut sauce

By Johanna and Conrad Bresnan

The ingredients for two guests are:

The fish:

• 2 whole fish, tuna or halibut ( I prefer sardine).
• Salt to taste.
• 3 tbsp chopped cilantro leaves.
• 1/2 tsp pepper powder.
• 1/4 tsp black pepper powder.
• 1 tbsp ginger-garlic paste. 
• 1 tbsp coconut oil.
• 1-2 green chillies.
• 1 tsp lemon juice. 
• Oil for shallow frying.
• 6 raw green bananas.

The sauce:

• 2-3 tbsp coconut oil.
• 3-4 onions paste.
• 1 tomato puree.
• 1 packet of coconut cream.
• Salt to taste.
• 2 tbsp chopped cilantro leaves.
• 1 tsp red chillies powder.
• 1 tbsp ginger-garlic paste. 
• 1 tbsp green chillie paste.
• 1/2 tsp of more chopped cilantro and cumin powder.

First, wash and clean the fish, pat dry with a paper napkin, keep aside. 

To make cilantro paste: in a mortar and pestle add chopped cilantro leaves, ginger-garlic paste and green chillies paste.

Remove the mixture from the mortar into a bowl, add salt, pepper powder, black pepper powder, coconut oil, 1 tsp lemon juice and mix well, spread on the fish and set aside for 30 mins. 

Shallow fry the fish, on low - medium flame, until done, keep aside, peel green bananas and shallow fry them, keep aside.

To make the sauce: heat coconut oil when it starts to crackle, add onions paste, cook until golden. Add ginger- garlic paste, and green chili paste mix well, and cook for 1 min.

Add tomato puree, salt, and mix until tomato becomes tender and soft, add red chilies powder, green chilies and cilantro and mix well. Cook until oil comes out.

Add 1/4 cup water, coconut cream mix well, cover and cook for 5 mins to make a thick gravy.

Pour hot gravy on the fried fish.

This simple fried fish is served with fried green bananas and rice.

A glass of white wine completes the picture.

Have a Pura Vida weekend!

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Find more tasty step-by-step Costa Rican food recipes on the AM Costa Rica Food & Good Eating page. You are invited to share your favorite recipes with a horizontal photo of the dish by emailing food@amcostarica.com.