Moqueca

Heat the palm oil in a large, heavy-bottomed pot or earthenware moquequeira over medium heat until shimmering, about 1-2 minutes.

Add the chopped onion and minced garlic to the hot oil, stirring frequently until softened and fragrant, approximately 3-4 minutes.

Stir in the tomato paste and pepper sauce, cooking for 1-2 minutes to deepen the flavors and remove the raw taste of the tomato paste.

Pour in the water and bring to a simmer, then season with salt and pepper to taste.

Gently place the white fish steaks into the simmering broth, arranging them in a single layer and ensuring they are partially submerged.

Reduce heat to medium-low and simmer uncovered for 10-12 minutes until the fish is nearly cooked through but still moist.

Pour the coconut milk evenly over the fish and sprinkle with 2 tablespoons of the parsley, gently stirring to combine without breaking apart the steaks.

Simmer for an additional 5-7 minutes until the fish flakes easily when tested with a fork and the sauce is creamy.

Remove from heat and drizzle with the lime juice, then taste and adjust seasoning if needed.

Transfer to a serving dish or individual bowls, garnish with the remaining 1 tablespoon of fresh parsley, and serve hot with rice or crusty bread.