For the fish
1 golden fish (3 kg)
Salt and lime juice to taste
10 sweet potatoes
1 large sweet potato
1 small cabbage separated into florets
200g of corn
2 carrots
Pineapple cut into wedges
1 can of peas in syrup, drained
For the farofa:
1 1/2 cups of cassava flour
1 small onion, finely chopped
1/4 cup of pimiento flakes
1/2 cup of pineapple, finely chopped
Salt and black pepper to taste
For the coconut cream
1 cup of coconut milk
2 tablespoons of olive oil
Salt and black pepper to taste
3 green onions, finely chopped
4 sprigs of parsley, finely chopped
12 tablespoons of tomato puree
1 tablespoon of wheat flour
For the fish
1 golden fish (3 kg)
Salt and lime juice to taste
10 sweet potatoes
1 large sweet potato
1 small cabbage separated into florets
200g of corn
2 carrots
Pineapple cut into wedges
1 can of peas in syrup, drained
For the farofa:
1 1/2 cups of cassava flour
1 small onion, finely chopped
1/4 cup of pimiento flakes
1/2 cup of pineapple, finely chopped
Salt and black pepper to taste
For the coconut cream
1 cup of coconut milk
2 tablespoons of olive oil
Salt and black pepper to taste
3 green onions, finely chopped
4 sprigs of parsley, finely chopped
12 tablespoons of tomato puree
1 tablespoon of wheat flour
Preheat the oven to moderate heat (180°C)
Prepare the fish: season the golden fish with salt and lime juice. Reserve
In a large pot, cook the sweet potatoes, large sweet potato, cabbage, corn, and carrots in water and salt until they are tender but still crisp
As the vegetables become cooked, remove them from the pot
Cut them into pieces
Prepare the farofa: mix all the ingredients together to form a farofa and fill the fish with it
Prepare the coconut cream: in a pan, bring all the ingredients of the cream to heat, stirring until it thickens slightly
Place the fish in a baking dish and arrange the vegetables around it, with pineapple and peas
Cover the golden fish with the cream and bake for 40-50 minutes.
