• 1h
  • 4

800 g mullet fish, no skin, no bones
75 g salt
Andorinha olive oil for that golden color

For the vinaigrette
200 g cooked and drained black-eyed peas
200 g diced tomatoes
100 g diced red onion
100 g diced butternut squash
3 diced cambuci chilies
2 finely chopped chilies
Juice of 1 rangpur
30 ml honey vinegar
100 g Andorinha olive oil
grated ginger
grated garlic
chopped coriander

For the crumble topping
70 g pork crackle
100 g Brazil nuts
50 g tapioca flour
80 g butter
5 g fleur de sel
30 ml water
10 g tapioca starch


For uniform and delicate salting, prepare some brine with 500 ml water and 75 g salt and let the fish marinate for about 40 minutes before preparation.

In a non-stick frying pan, brown the fish on both sides with a drizzle of olive oil. Mix all the ingredients of the crumble topping until it becomes a consistent paste and spread it over the fish without compacting it.

Roast in preheated oven at medium temperature (180 °C) for 10 minutes.

For the black-eyed peas vinaigrette, mix all the ingredients, except the coriander, then let it rest in the fridge for at least 2 hours.

Before serving, it must be cold, but not chilled. Add the coriander at the last minute and serve alongside the fish with hard-boiled or fried cassava.

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