1/4 cup of dendé oil (60 ml)
1 medium onion (100 g), finely chopped
4 small tomatoes (460 g), peeled and seeded
2 tablespoons of lime juice
2 tablespoons of chopped parsley
2 kg of siri meat
5 slices of bread, torn into pieces
2 eggs, lightly beaten
For the filling
1/4 cup of olive oil (60 ml)
1 medium onion (100 g), finely chopped
1 kg of fish fillet (red or namorado), chopped
1 tablespoon of lime juice
1 teaspoon of salt
1/4 cup of dendé oil (60 ml)
1 medium onion (100 g), finely chopped
4 small tomatoes (460 g), peeled and seeded
2 tablespoons of lime juice
2 tablespoons of chopped parsley
2 kg of siri meat
5 slices of bread, torn into pieces
2 eggs, lightly beaten
For the filling
1/4 cup of olive oil (60 ml)
1 medium onion (100 g), finely chopped
1 kg of fish fillet (red or namorado), chopped
1 tablespoon of lime juice
1 teaspoon of salt
In a large skillet, heat the dendé oil, onion, and tomato over low heat
Cook for 5 minutes or until the tomato softens, stirring occasionally
Add the lime juice, parsley, and siri meat
Stir well and cook for an additional 3 minutes
Remove from heat, add the torn bread and eggs, and mix well. Reserve
Prepare the filling: combine olive oil and onion in a skillet
Heat over low heat and cook for 2 minutes or until the onion is caramelized
Add the fish fillet, lime juice, and salt
Cook for about 5 minutes or until the fish is tender
Preheat the oven to 200°C (hot)
In a 24 cm diameter and 9 cm high cake pan, spread half of the siri mixture
Top with the fish filling and then cover with the remaining siri mixture
Place in the preheated oven for about 40 minutes or until no more liquid is released
Remove from the oven, let it cool, unmold onto a plate, and serve
288 calories per serving
