Bahian White Fish Stew with Coconut Milk, Cilantro Rice and Crispy Tapioca Crumbs

Instructions

1. 1

   1. Season the white fish fillets with 1 teaspoon salt, black pepper, sweet paprika, the zest of 1 lime, and 1 tablespoon lime juice. Let stand for 10 minutes while you prepare the other components.

2. 2

   2. For the rice, heat 1 tablespoon olive oil and the butter in a medium saucepan over medium heat. Add half of the onion and half of the garlic, and sauté for 2 to 3 minutes until translucent. Stir in the rice for 1 minute. Add the vegetable broth or water and 1/4 teaspoon salt. Once it boils, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed.

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   3. Turn off the heat for the rice and let it rest, covered, for 5 minutes. Fluff with a fork, then mix in half of the chopped cilantro and 1 tablespoon lime juice. Keep warm.

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   4. For the crispy crumbs, melt any remaining butter from the saucepan or use a small skillet over medium-low heat. Add the granulated tapioca flour, shredded coconut, and a pinch of salt. Toast for 3 to 5 minutes, stirring constantly, until lightly golden and crisp. Set aside.

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   5. Heat the remaining tablespoon of olive oil in a wide skillet or shallow pot over medium-high heat. Sear the fish fillets for 1 to 2 minutes per side, just until lightly colored. Transfer to a plate; they will finish cooking in the sauce.

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   6. In the same skillet, add the dendê oil. Add the remaining onion, remaining garlic, and red bell pepper. Sauté for 4 minutes until softened. Add the tomato and cook for 5 minutes, pressing lightly so it releases its juices.

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   7. Pour in the coconut milk and the remaining lime juice. Adjust with the rest of the salt if needed. Cook over medium heat for 4 minutes until the sauce is fragrant and lightly unified.

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   8. Return the fish to the skillet, spoon some sauce over it, and cook over medium-low heat for 5 to 7 minutes, until the fish is tender and opaque in the center. If you want to keep it warm, you can transfer the pan to a preheated oven at 250 °F / 120 °C for up to 5 minutes.

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   9. Serve a bed of cilantro rice on each plate, place the fish on top with plenty of coconut sauce, finish with the remaining fresh cilantro, and sprinkle the crispy tapioca crumbs on top just before serving.

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    10. Serve with wedges from the second lime for squeezing over the fish and rice to taste.