Dinner

Robalo Assado com Molho de Tucupi e Jambu, Mandioca Frita

Name: Robalo Assado com Molho de Tucupi e Jambu, Mandioca Frita
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Ingredients: 2 snapper or branzino fillets (150g each), skin-on, patted dry; 2 tablespoons olive oil, divided; Fine sea salt and cracked black pepper; 1 cup cassava root broth or vegetable stock; 2 cloves garlic, minced; 1 tablespoon turmeric powder; 1/2 cup fresh jambu leaves, roughly chopped (or 2 tablespoons fresh cilantro + pinch of citric acid as substitute); 2 tablespoons unsalted butter; 1 tablespoon fresh lime juice; 400g cassava root, peeled and cut into thin fries (2 x 1/4 inch); Vegetable oil for frying (about 2 cups); Fleur de sel for finishing

Inspired by the Amazon's tucupi sauce—a legendary yellow cassava-broth with the electric bite of jambu leaves. Snapper fillet crisps in minutes, then naps in this singular, herbal sauce alongside fried cassava root that turns golden and tender. A dish that tastes like the jungle but cooks like weeknight ease.

956cal per serving 30gprotein 82gcarbs 57gfat 8min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this