“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.
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
Of an adult's reference intake
By Thiago Castanho and Luciana Bianchi
Tap For Method
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
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.