Fish Croquettes with Mild Dendê on Green Coconut Rice and Mango Red Onion Vinaigrette

Name: Fish Croquettes with Mild Dendê on Green Coconut Rice and Mango Red Onion Vinaigrette
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb firm white fish fillet; 4 tsp minced garlic; 3 tbsp lime juice; 1 tsp lime zest; 1/2 cup chopped fresh cilantro; 1/3 cup chopped scallions; 1 1/4 tsp salt; 3/4 tsp black pepper; 1/2 cup fine cassava flour; 1 large egg; 3 tbsp olive oil; 1 tbsp dendê oil; 1 cup long-grain white rice; 3/4 cup chopped white onion; 1 cup coconut milk; 1 cup water; 1 leaf bay leaf; 1 1/2 cups finely chopped spinach; 1 cup ripe mango, small diced; 1/2 cup red onion, small diced; 3/4 cup seeded tomato, small diced; 1 tbsp white wine vinegar

An original Brazilian-inspired recipe featuring white fish croquettes seasoned with garlic, lime, and cilantro, browned until tender inside, served over herb-scented coconut rice with a fresh mango and red onion vinaigrette. It draws on Brazil’s coastal flavors, balancing creaminess, acidity, and a gentle tropical note.

30 minPrep

35 minCook

65 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillet (skinless; merluza, bacalao fresh or similar)
12 g minced garlic (divided)
45 ml lime juice (divided)
2 g lime zest
20 g chopped fresh cilantro (divided)
30 g chopped scallions (divided)
8 g salt (divided or to taste)
2 g black pepper (divided)
70 g fine cassava flour (for ligar the bolitas)
50 g egg (beaten)
45 ml olive oil (divided)
15 ml dendê oil
200 g long-grain white rice (enjuagado)
100 g chopped white onion (divided)
240 ml coconut milk
240 ml water (hot for the arroz)
1 unit bay leaf
40 g finely chopped spinach (for dar color al arroz)
180 g ripe mango, small diced
70 g red onion, small diced
120 g seeded tomato, small diced
15 ml white wine vinegar

Nutrition facts

per serving

541 kcal

Calories

31 g

Protein

47 g

Carbs

25 g

Fat

4 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

EggsFish

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Place the fish on a lightly oiled tray with 1 teaspoon olive oil, add half of the garlic, 1 tablespoon lime juice, lime zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake for 10 to 12 minutes, until the fish is cooked through and flakes easily.
2
2. While the fish bakes, make the rice. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté half of the white onion for 2 to 3 minutes. Add the rice and stir for 1 minute. Pour in the coconut milk, water, bay leaf, 1/2 teaspoon salt, and a pinch of pepper. Bring to a boil, then lower the heat, cover, and cook for 15 to 18 minutes, until tender.
3
3. Uncover the rice, remove the bay leaf, and add the spinach, half of the scallions, and half of the cilantro. Gently fold, cover again, and let rest for 5 minutes so the rice takes on color and aroma.
4
4. Transfer the cooked fish to a bowl and flake it well. Add the beaten egg, cassava flour, remaining garlic, 2 tablespoons white onion, remaining scallions, 1 tablespoon lime juice, 1/2 teaspoon salt, remaining black pepper, and 1 tablespoon cilantro. Mix until a shapeable mixture forms.
5
5. Shape the fish mixture into 12 small balls or croquettes. If the mixture feels too wet, let it rest for 5 minutes so the cassava flour can absorb more moisture.
6
6. Heat the dendê oil with 1 tablespoon olive oil in a large skillet over medium heat. Brown the fish croquettes for 2 to 3 minutes per side, 8 to 10 minutes total, until nicely colored and fully cooked inside.
7
7. For the vinaigrette, combine the mango, red onion, tomato, white wine vinegar, the last teaspoon of olive oil, the last tablespoon of lime juice, the remaining cilantro, and a pinch of salt in a bowl. Let sit for 5 minutes.
8
8. Serve a bed of green coconut rice on each plate, top with 3 fish croquettes per serving, and finish with the mango and red onion vinaigrette. Serve hot or warm.

Chef tips

For a firmer texture, chill the fish mixture for 10 minutes before shaping. If you want a stronger dendê note, add a few extra drops at the end, but keep it subtle so it does not overpower the dish.

Substitutions

You can substitute the mango with firm pineapple or slightly underripe papaya. Spinach can be replaced with finely chopped collard greens. If fine cassava flour is unavailable, use fine granular tapioca, adjusting the amount gradually.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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