Snook with cashew nut crust, vatapa and sauteed yellow yam

Name: Snook with cashew nut crust, vatapa and sauteed yellow yam
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Brazilian
Ingredients: 50 g stale French bread loaves, sliced; 200 g breadcrumbs (made of homemade toasts, preferably); 2 tablespoons dende oil (palm oil); 1 l milk; 10 g garlic cloves, smashed; 2 tablespoons dende oil (palm oil); 50 g red bell peppers, chopped; 200 g onions, chopped; 800 g snook (thick fillet); salt and pepper to taste; juice of 1 lemon; olive oil to grill; salt and pepper to taste; 150 g unsalted butter; 200 g cashew nuts, processed into a coarse meal; water to cook; 2 tablespoons butter; parsley to taste; 50 g yellow bell peppers, chopped; 200 g fresh shrimps, peeled; 200 ml coconut milk; 30 g tomatoes, chopped; 20 g peanuts; 30 g cashew nuts; 10 g ginger, grated; 400 g yellow yam

Preparation info

Servings:
4
portions

Difficulty
Easy
Ready in
1 hr 30

Appears in

Brazil Rhythms and Recipes

By Morena Leite

Published 2006

About

Vatapa is a typical Brazilian dish made of dende oil (palm oil), coconut milk, ginger, peanuts and is usually served with shrimp or fish and white rice.

Ingredients

800 g snook (thick fillet)
juice of 1 lemon
salt and pepper to taste<

Americas
Brazil
Fish course
Pescatarian

Method

Preparation

Season snook with lemon, salt, pepper and olive oil and set aside. Mix all cashew nut crust ingredients until you obtain a coarse meal. Place this farofa on top of seasoned fish in a baking sheet and place it in oven at 180°C for 25 minutes.

Vatapa

In a bowl, soak bread in milk for 15 minutes. Heat dende oil in a skillet