1/4 cup of dendê oil (60 ml)
1 medium onion (100 g), chopped
4 small tomatoes (460 g), peeled and seeded
2 tablespoons of lime juice
2 tablespoons of chopped coriander
2 kg of siri meat
5 slices of bread crumbs
2 slightly beaten eggs
For the filling
1/4 cup of olive oil (60 ml)
1 medium onion (100 g), chopped
1 kg of fish fillet (red or namorado), chopped
1 tablespoon of lime juice
1/2 teaspoon of salt
1/4 cup of dendê oil (60 ml)
1 medium onion (100 g), chopped
4 small tomatoes (460 g), peeled and seeded
2 tablespoons of lime juice
2 tablespoons of chopped coriander
2 kg of siri meat
5 slices of bread crumbs
2 slightly beaten eggs
For the filling
1/4 cup of olive oil (60 ml)
1 medium onion (100 g), chopped
1 kg of fish fillet (red or namorado), chopped
1 tablespoon of lime juice
1/2 teaspoon of salt
In a medium saucepan, heat the dendê oil, onion, and tomato over low heat
Simmer for 5 minutes or until the tomato softens, stirring occasionally
Add the lime juice, coriander, and siri meat
Mix well and cook for 3 minutes
Remove from heat, add bread crumbs and eggs
Mix and reserve
Prepare the filling: place the olive oil and onion in a medium saucepan
Heat over low heat and simmer for 2 minutes or until the onion browns
Add the fish, lime juice, and salt
Cook for about 5 minutes or until the fish is cooked through
Preheat the oven to 200ºC (hot)
In a 24 cm diameter and 9 cm high mold, spread half of the siri mixture
Cover with the fish mixture and top with the remaining siri mixture
Place in the preheated oven for about 40 minutes or until it no longer releases liquid
Remove from the oven, let cool, unmold onto a plate, and serve
288 calories per slice
