1 tucunaré
For the orange sauce
Lime juice to taste
1 bunch of cilantro
Alfalfa leaves
1/2 cup of chickpeas
Salt to taste
For the farofa
1/2 cup of tapioca flour (tapioca water)
2 tablespoons of olive oil
1 medium onion, cut into julienne strips
2 tomatoes, cut into julienne strips
1 green pepper, cut into thin strips
1/2 cup of coconut milk
100g of small shrimp
Salt to taste
1 tucunaré
For the orange sauce
Lime juice to taste
1 bunch of cilantro
Alfalfa leaves
1/2 cup of chickpeas
Salt to taste
For the farofa
1/2 cup of tapioca flour (tapioca water)
2 tablespoons of olive oil
1 medium onion, cut into julienne strips
2 tomatoes, cut into julienne strips
1 green pepper, cut into thin strips
1/2 cup of coconut milk
100g of small shrimp
Salt to taste
Rinse the fish and place it in a baking dish with orange sauce for 2 hours
Meanwhile, prepare the farofa: In a pan with olive oil, sauté the onion until golden brown
Add the shrimp, tomatoes, and green pepper, and cook until tender
Then add the coconut milk and tapioca flour, stirring well to combine
Add salt to taste
Set aside
Grease a baking dish with olive oil. Reserve
Open the fish belly and fill it with farofa
Close with skewers
Place the fish in the baking dish, drizzle with a little olive oil, and bake in a medium oven (180°C) preheated for 30 minutes
Remove from the oven and serve with jambu rice
Divide into three portions
742 calories per portion (Recipe by Ana Maria Martins).
