Serve with white rice and manioc flour. If you want, you can add shrimps or crab to this recipe. This recipe is tipycal from the Brazilian North region, from Bahia where the Palm oil is largely used. It has a very different and specific flavour, I recommend using Coriander to add a fresh note to the Coconut milk and keep an eye to not let the fish overcook, I rather have it undercooked. There's another Moqueca, the Capixaba (from Espirito Santo) Version that uses loads more of seafood, and no coconut milk. Enjoy.