800g of snapper fillets
1/2 teaspoon of salt
1/3 teaspoon of paprika
2 onion rings
3 tomato slices
5 breaded and fried fish cakes, cut in half
1 1/2 teaspoons of olive oil
2 1/2 tablespoons of cashew nut butter
100g of dried shrimp
Lime juice from 1 lime
1 1/2 teaspoons of grated ginger
1 cup of coconut milk
1/4 teaspoon of coriander
2 1/2 tablespoons of chopped chili peppers
1/2 pimento pepper
800g of snapper fillets
1/2 teaspoon of salt
1/3 teaspoon of paprika
2 onion rings
3 tomato slices
5 breaded and fried fish cakes, cut in half
1 1/2 teaspoons of olive oil
2 1/2 tablespoons of cashew nut butter
100g of dried shrimp
Lime juice from 1 lime
1 1/2 teaspoons of grated ginger
1 cup of coconut milk
1/4 teaspoon of coriander
2 1/2 tablespoons of chopped chili peppers
1/2 pimento pepper
Step 1
Season the fish with salt and paprika
Arrange the fish cakes in a pan with onion and tomato
Add lime juice, dendrobate oil, and pimenta dedo-de-moça
Cover and cook until the fish is tender
Step 2
Remove the fish from the pan and reserve separately
Blend, using a processor, the sauce from cooking the fish with dried shrimp, cashew nut butter, and ginger
Step 3
Put this mixture into a skillet and add breaded and fried fish cakes and coconut milk
Heat over medium heat for 15 minutes
Sprinkle coriander, chili peppers, and add the fish, mixing delicately.
