1 hr
Not Too Tricky
serves 2
About the recipe
Brazil nuts are a high protein food and can be consumed in various ways. The milk made from them can be used as a substitute for coconut milk or cows’ milk, and gives a delicious flavour to recipes. It is a great alternative for lactose-intolerant people.
Ingredients
300g raw Brazil nuts
2 fresh pirarucu (arapaima) or cod fillets (about 200g each), skin on, from sustainable sources
60g sweet potato
60g mandioquinha (arracacha/Peruvian parsnip) or parsnip
2 tablespoons fresh coriander (Mexican/long coriander)
60g winter squash
1 red onion
60g okra
60g West Indian gherkin or small cucumber
60g tomato
3-4 sprigs of fresh thyme
Top Tip
The ground Brazil nuts left after straining the milk can be used to make cakes, pies and biscuits.
Method
- Put the Brazil nuts in a blender with 400ml of water and process for 5 minutes. Refrigerate for 30 minutes, then strain through a fine sieve and set aside.
- Season the fish with sea salt and black pepper and leave to stand for 30 minutes.
- In a large saucepan, combine 1 litre of water and 1 tablespoon of salt and bring to the boil.
- Meanwhile, cut the sweet potato and the mandioquinha into 1cm rounds. Cook, separately, the sweet potato (for 5 minutes) and the mandioquinha (for 3 minutes) until al dente. Drain and set aside.
- Preheat the oven to 220°C/425°F/gas 7.
- Finely chop the coriander, and slice the squash into 5mm slices. Peel and quarter the red onion, half the okra and Indian gherkin lengthways, and quarter the tomato. Add to a baking dish along with the fish, the Brazil nut milk, and the cooked vegetables. Sprinkle the vegetables with ½ teaspoon of salt.
- Bake for 10 minutes until the fish and the vegetables are cooked through and tender, then remove from the oven, scatter over the thyme and serve.
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