Grouper Dumplings
Excellent dumplings made with the meat from the head of the finest fish on the Brazilian coast.
City: Florianópolis
Category: Lunch
Chef: Narbal de Souza Corrêa
Difficulty
3/5
Prep Time
15 minutes
Total Time
60 minutes
Servings
60 cookies
Ingredients
For the stew:
1 large onion finely chopped
3 finely chopped garlic cloves
1/4 finely chopped green pepper
3 tomatoes without skin and seeds, finely chopped
2 tablespoons corn oil
3 tablespoons of olive oil;
1 teaspoon of freshly chopped black pepper;
1 teaspoon of salt.
For the dumplings:
1 k of cooked and shredded grouper head meat and trimmings;
400 g cooked and mashed cassava
200 g of sautéed
1 dessert spoon of salt
1 dessert spoon of finely chopped basil or basil
1 teaspoon freshly ground black pepper
3 tablespoons of olive oil
Cottonseed oil for frying
Braised:
Heat a frying pan and add the oil and onion. When the onion starts to brown, add the garlic and pepper. Saute for 3 minutes and add the tomato. Cook for 10 minutes over low heat and add the remaining ingredients. Cook another 15 minutes.
Cookies:
Mix all the ingredients until you form a dough that can be manipulated to make dumplings. If necessary, add more cassava. Make small balls (30 g) and fry in hot oil (180°C) until golden. Serve with lemon cut into wedges.
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