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Tilapia fish (moqueca) with farofa, plantain, sweet potato chips and white rice. Finished with cilantro crisp.
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
35 min(s)
3 servings
Alecio Santos
@aleciocheff- Ingredients
- Recipe
- Tilapia fillet600 g
- Rice2 cup
- Carrot200 g
- Tomato200 g
- Onion100 g
- Potato200 g
- Chili150 g
- Coriander and chives100 g
- arugula200 g
- Garlic30 g
- Cassava Flour400 g
- Coconut milk200 g
- Olive oil50 ml
- Oregano Pinch2 g
- Sweet potato300 g
- Cut the tilapia into medium cubes and season with salt, oregano and olive oil, set aside.
- Peel the vegetables and roughly chop them (onions, potatoes, peppers and tomatoes) and bring to a boil. Add water and cook until soft.
- Beat the vegetables in the blender. Return to the pan and add the coconut milk. Add the fish and chopped cilantro and adjust the salt. 5 minutes of fire and turn off.
- Farofa: in the pan put a thread of oil and a pinch of paprika. Add the flour and stir until crispy, finish with salt and cilantro. Reserve.
- Sweet Potato Chips: With a peeler, remove slices of the potato and place in cold water. Fry in oil until golden.
- Grilled plantain: cut in half. In the frying pan, put a thread of olive oil, let it heat up and put the banana and leave it until golden.
- Take advantage of the hot oil and fry the coriander roots to give your dish a rustic look. Finish with coriander leaves and arugula to add more color to your dish. Bon appetit, don't forget to enjoy.
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