Brazilian Fish Stew Recipe

Brazilian Fish Stew Recipe

Brazilian cuisine is a combination of regional varieties. It has been heavily influenced by European, African, and Asian cuisines as various ingredients were brought in by the early settlers. Palm oil is vastly used in Brazilian preparations. Even the usage of chilies, fish, cassavas, yams, papayas, mangoes, pineapples, oranges, and coconuts is quite common. Coffee is the national drink of Brazil, while the famous Caipirinha is its national cocktail. Some of the delectable dishes from this country are Feijoada, Moqueca, Vatapá, Acarajé, Tapioca, Bobó de Camarão, and Coxinha. For this column, today I have cooked fish stew. This fish stew is also known as Moqueca, which is its local name. Traditionally in Brazil, it is cooked in Palm oil, but I have used regular vegetable oil.

The recipe of Brazilian Fish Stew is fairly simple. What you need are just fish fillets along with prawns, bell peppers, tomatoes, onions, and some coconut milk. It is best served with rice and is a perfectly balanced meal. So have a look at this simple step-by-step recipe and enjoy the Brazilian delight today.
Ingredients (Serves 2 to 3)

Fish Fillets – 300 gms
Prawns – 5 to 6

For Marinade

Lemon Juice – 2 tsp
Salt to Taste
Black Pepper Powder – 1/2 tsp
Garlic - 1/2 tsp (Minced)

For the Stew

Oil – 2 tbsp
Onion – 1/2 cup (Chopped)
Garlic – 1 tsp (Chopped)
Green Bell Pepper – 1/2 cup (Chopped)
Red Bell Pepper – 1/2 cup (Chopped)
Tomato – 1 cup (Chopped)
Chicken Stock – 1 cup
Coconut Milk – 200 ml
Red Chili Powder – 2 tsp

Brazilian Fish Stew Recipe

Mix all the ingredients of the marinade and apply to fish and prawns.

Keep the marinated fish and prawns covered for about two hours.
Heat some oil in a pan.
When the oil gets hot, add onions and garlic and fry till they get translucent.

Add green and red bell peppers and cook for about a minute.
Add tomatoes and cook for another minute.
Add chicken stock, coconut milk, and red chili powder and bring it to a boil.

Simmer it, add marinated fish and prawns, and cook for about 8 to 10 minutes.
Serve hot.

Laos Green Papaya Salad Recipe

Green Papaya Salad Recipe

Distinct from other Southeast Asian cuisines, Laos’s cuisine, known as Lao cuisine, is quite unique. It is marked with abundant usage of sticky rice along with other important ingredients such as lemongrass, fish sauce, soy sauce, galangal, and kaffir lime. Fruit arrangements are also common in Laos and most dishes include a plate of freshly cut fruits, such as watermelons, papayas, litchis, pineapples, jackfruits, bananas, etc. Some of the common dishes in Laos are Larb (minced meat salad), Green Papaya Salad (which I have made today), Sai Kok (lumpy pork sausage), Yaw Jeun (fried spring rolls), Kaeng galee (Lao curry), Tom Yum (soup), Khao Niao (steamed sticky rice), etc.

Green Papaya Salad, as the name suggests, is made with raw papaya (green in color). In Laos, it is known as Tam Som or Tam Mak Hoong. It has a unique taste – it is spicy, sour, sweet, and salty at the same time. Although it originated in Laos, it is also commonly served in other Southeast Asian countries such as Thailand and Vietnam. It is pretty easy to make this salad at home; here is a step-by-step Green Papaya Salad Recipe for you.

Ingredients (serves 2 to 3)

For Salad

Raw Papaya – 300 gm (Julienne – cut into long thin stripes)
Carrot – 1 (Julienne)
Bean Sprouts – 1 cup
French Beans – 5 to 6 (Cut in 1-inch pieces)

For Dressing

Olive Oil – 2 tbsp
Lemon Juice – 2 tbsp
Fish Sauce – 1 tsp
Soy Sauce – 1 tsp
Red Chili – 2 (Chopped)
Garlic – 5 to 6 cloves (Chopped)
Honey – 1 tbsp
Salt to taste

For Garnishing

Peanuts – 1/2 cup
Coriander Leaves – 2 tbsp

Green Papaya Salad Recipe

Dry roast peanuts in a pan, crush them, and keep them aside.
Mix raw papaya, carrot, bean sprouts, and French beans in a bowl and keep them aside.
Mix olive oil, lemon juice, fish sauce, soy sauce, red chili, garlic, honey, and salt in another bowl.
Pour the salad mixture into the bowl and toss it well.

Sprinkle dry-roasted peanuts and fresh coriander leaves.
Serve fresh salad.