Manado-style Bacalhau com Broa

Ingredients

In this Manado-style adaptation, we infuse the dish with the bold and tangy flavors of Manado cuisine. We incorporate traditional Manado ingredients such as chili peppers, lime, and lemongrass to add a spicy and tangy kick to the dish. Additionally, we replace the traditional bread crust with a cornbread crust, which adds a unique sweetness and crunch to the dish. We alse have the original recipe for Bacalhau com broa, so you can check it out.

• 500g (1.1 lb) salted cod fillets 500g (1.1 lb) salted cod fillets
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 lemongrass stalk, finely chopped 1 lemongrass stalk, finely chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup (150g) cornmeal 1 cup (150g) cornmeal
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the salted cod fillets in cold water overnight to remove excess salt. Change the water a few times during the soaking process.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   In a bowl, combine the chopped chili peppers, minced garlic, lemongrass, lime juice, turmeric powder, ground coriander, ground cumin, salt, and pepper.
4. 4.
   Pat dry the soaked cod fillets and place them in a baking dish.
5. 5.
   Pour the spice mixture over the cod fillets, ensuring they are evenly coated. Let it marinate for 30 minutes.
6. 6.
   In a separate bowl, mix the cornmeal and coconut milk until well combined.
7. 7.
   Spread the cornmeal mixture over the marinated cod fillets, creating a thick crust.
8. 8.
   Drizzle the vegetable oil over the cornbread crust.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.
10. 10.
    Serve the Manado-style Bacalhau com Broa hot, garnished with fresh herbs and lime wedges.

Treat your ingredients with care...

• Salted cod fillets — Soaking the salted cod overnight is crucial to remove excess salt and rehydrate the fish. Changing the water a few times during soaking helps to ensure the cod is not overly salty.

Tips & Tricks

• If you prefer a spicier dish, add more chili peppers to the marinade.
• Serve the Bacalhau com Broa with a side of steamed rice or Manado-style spicy sambal for a complete meal.
• If you can't find salted cod, you can substitute it with fresh cod or any other firm white fish.

Serving advice

Serve the Manado-style Bacalhau com Broa hot, garnished with fresh herbs such as cilantro or parsley, and lime wedges for an extra burst of tanginess.

Presentation advice

Present the dish on a vibrant plate, allowing the golden brown cornbread crust to stand out. Garnish with fresh herbs and lime wedges for an appealing and appetizing presentation.