fbpx

Brazilian Amazon Fish With Malagueta Hot Pepper Sauce

Brazilian Amazon Fish With Malagueta Hot Pepper Sauce
The Carousel The Carousel has been verified by Muck Rack's editorial team

Sep 12, 2017

Serves 6

INGREDIENTS 
3 lb. whole tile fish, boned and open in butterfly (head and tail on) or
6 fish filet
4 tsp. salt
2 tbsp. lemon juice
2 tbsp. vegetable oil
1 cup chopped onions
6 garlic cloves, chopped
3 tbsp. chopped cilantro (coriander)
2 tsps. Tabasco sauce or 1 Malagueta pepper crushed
1 lb. tomatoes, peeled, seeded and quartered or 1 large can whole tomato
1/4 cup fish broth
2 cups small yellow onions
1 tbsp.vegetable oil
4 tbsp. butter
1/4 cup water
8 bananas peeled and cut in 2, length wise
4 tbsp. olive oil or butter
1 tbsp. oil or butter
4 garlic cloves, finely chopped
2 cups manioc flour
Salt and pepper
1 large banana leave or 6 banana leave squares, 8 by 8 inches if using filet (found in South Asian food stores)

Malagueta Hot Pepper Sauce
1/4 cup preserved malagueta pepper or any preserved chili
4 tablespoons finely chopped onion
6 tablespoons lime juice
3 tablespoons olive oil

METHOD
Tomato Sauce
1 In a medium size saucepan, heat the vegetable oil and sauté the onions over medium low heat until they wilt. Then add the garlic mixing well and then the chopped cilantro. Stir a couple of times. Season with the salt and pepper. Add the quartered tomatoes and the fish broth. Cook it for 3 minutes and reserve.
2 In a skillet heat the oil, the butter over low heat and sauté the garlic. Pour the manioc flour through the fingers mixing it with the butter, stirring gently with a spoon as you scrap the bottom of the pan. Season with salt and pepper always mixing gently. Cook until the flour becomes moist and lightly golden.

Grilled Bananas
Heat a skillet with 1/4 of the butter. When it is hot but not smoking, place 2 halves of the bananas and grill for 3 minutes or util it turns golden. With a sptaula, turn the bananas and grill on the other side for 3 more minutes. Carefully place the bananas in a ceramic dish and cover with foil. Just before serving the fish, take it to a pre-heated oven for 5 minutes.

Malagueta Hot Pepper Sauce
1 In a bowl or mortar, crush the peppers with the onion and lime juice to make a paste. Add the olive oil and whisk
2 Place in a covered jar and keep refrigerated.

To assemble the fish
1 Pre heat the oven to 325 º
2 Place the fish on top of the banana leave and open the fish. Sprinkle with salted limejuice. Using a spoon place spread the tomato sauce in the center of the filet. On top of that, place lengthwise a mound of farofa.
3 Cut a couple of pieces of the grilled banana and place them on top of the farofa. Alternate with a couple of small onion confit; press slightly with the palm of the hands. Gently fold the fish towards the center. If you are using a whole fish, tied it with a string. Wrap the fish with the banana leave. (If using the filet close both sides with a toothpick.)
4 Place the wrapped fish in a baking dish, pour 1 cup of water and bake it for 20 minutes, or 30 minutes if making a whole fish.
5 To serve, open the banana leave, folding it under the fish filer. Place 1 tsps. of the tomato sauce on top of the fish filet. Carefully place a medium size shrimp on top of the tomato sauce. Place 1 tbsp. of farofa on the plate circling fish, 2 grilled bananas and 2 onions. Serve with Malagueta sauce on the side.

The Brazilian table amazon fish
Recipes and images from The Brazilian Table by Yara Roberts… buy it here

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

SHARE THIS POST


The Carousel
Newsletter

Loading...