White fish with Brazil nut milk

White fish with Brazil nut milk

Pirarucu no liete de castanha-do-pará

Pirarucu no liete de castanha-do-pará

Serves 2

Cooks In1 hour

DifficultyNot too tricky

Nutrition per serving

• Calories 288 14%

• Fat 12g 17%

• Saturates 2.9g 15%

• Sugars 11.9g 13%

• Salt 1.2g 20%

• Protein 24.2g 48%

• Carbs 22.1g 9%

• Fibre 5.3g -

Of an adult's reference intake

Ingredients

• 300g raw Brazil nuts
• 2 fresh pirarucu (arapaima) or cod fillets , (about 200g each) skin on, from sustainable sources
• 60g sweet potato
• 60g mandioquinha (arracacha/Peruvian parsnip) or parsnip
• 2 tablespoons fresh coriander , (Mexican/long coriander)
• 60g winter squash
• 1 red onion
• 60g okra
• 60g West Indian gherkin or small cucumber
• 60g tomato
• 3-4 sprigs of fresh thyme , to serve

Recipe From

Book

By Thiago Castanho and Luciana Bianchi

Method

1. Put the Brazil nuts in a blender with 400ml of water and process for 5 minutes. Refrigerate for 30 minutes, then strain through a fine sieve and set aside.
2. Season the fish with sea salt and black pepper and leave to stand for 30 minutes.
3. In a large saucepan, combine 1 litre of water and 1 tablespoon of salt and bring to the boil.
4. Meanwhile, cut the sweet potato and the mandioquinha into 1cm rounds. Cook, separately, the sweet potato (for 5 minutes) and the mandioquinha (for 3 minutes) until al dente. Drain and set aside.
5. Preheat the oven to 220°C/425°F/gas 7.
6. Finely chop the coriander, and slice the squash into 5mm slices. Peel and quarter the red onion, half the okra and Indian gherkin lengthways, and quarter the tomato. Add to a baking dish along with the fish, the Brazil nut milk, and the cooked vegetables. Sprinkle the vegetables with ½ teaspoon of salt.
7. Bake for 10 minutes until the fish and the vegetables are cooked through and tender, then remove from the oven, scatter over the thyme and serve.

Tips

The ground Brazil nuts left after straining the milk can be used to make cakes, pies and biscuits.