Name: White fish with Brazil nut milk
Total time: 1 h
Yield: 1
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 to serve

White fish with Brazil nut milk

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Total Time:
1 hour

Protein-rich Brazil nuts make creamy, flavorful milk, a versatile lactose-free alternative for cooking and baking.

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 to serve

Instructions:

Blend Brazil nuts with 400ml water for 5 minutes, then refrigerate for 30 minutes and strain. Season fish with sea salt and black pepper, let stand for 30 minutes. Boil 1 litre water with 1 tablespoon salt. Cook sweet potato for 5 minutes and mandioquinha for 3 minutes until al dente. Preheat oven to 220°C/425°F/gas 7. Chop coriander, slice squash, and prep vegetables. Arrange fish, Brazil nut milk, and cooked veggies in a baking dish. Sprinkle vegetables with ½ teaspoon salt. Bake for 10 minutes until tender. Remove from oven, sprinkle with thyme, and serve.

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