Bala Baiana Recipe
Bala Baiana is a traditional Brazilian dish. It's a classic example of the country's unique fusion cuisine, combining native ingredients from the Amazon rainforest with flavors brought by African slaves centuries ago.
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Servings: 3 people
Calories: 171kcal
Equipment
- Stirrer
- Skillet
Ingredients
- 1/2 teaspoon of red pepper flakes adjust to taste, adding a fiery and spicy element to the dish, allowing you to customize the heat level according to your preference.
- 1 teaspoon of paprika skillfully measured to add a subtle smokiness and a hint of warmth to the dish.
- 1 bell pepper either red or green, thoughtfully sliced into vibrant strips, adding a colorful and crunchy component that complements the other ingredients.
- 1/2 large onion skillfully sliced into thin and delicate strands, releasing a sweet and aromatic flavor to enhance the overall taste of the dish.
- 1/2 teaspoon of ground coriander meticulously measured to bring a fragrant and slightly citrusy note to the dish, complementing the other spices.
- 2 garlic cloves finely minced to unlock their pungent and savory notes, infusing the dish with a fragrant aroma.
- 1 tomato carefully diced into small and juicy cubes, offering a burst of freshness and acidity that balances the flavors of the dish.
- 1/2 bunch of fresh cilantro thoughtfully chopped into fragrant and vibrant leaves, providing a refreshing and herbaceous note to the dish.
- 1/2 bunch of fresh parsley skillfully chopped into tender and green leaves, adding a subtle earthiness and a hint of brightness to the dish.
- 1/2 pound 225g of large shrimp, meticulously peeled and deveined, providing a juicy and seafood-forward element to the dish.
- Salt and black pepper thoughtfully measured to taste, ensuring a well-rounded and balanced seasoning that brings out the flavors of the other ingredients.
- 1/2 tablespoon of palm oil dendê oil, meticulously measured to impart a unique and authentic flavor to the dish, creating a rich and vibrant base.
- 1/2 tablespoon of olive oil carefully selected for its mild and fruity notes, adding a subtle richness and a smooth mouthfeel to the dish.
- 1/2 can 7 ounces or 200ml of coconut milk, meticulously extracted from ripe and creamy coconuts, offering a velvety and creamy texture that enriches the flavors of the dish.
- 0.75 pound 350g of firm white fish fillets, such as cod or grouper, carefully selected and cut into succulent chunks, ensuring a tender and flaky texture when cooked.
- Juice of 1 lime expertly squeezed to provide a tangy and citrusy kick, balancing the richness of the other ingredients.
- 1/2 teaspoon of ground cumin carefully selected for its earthy and aromatic qualities, enhancing the overall flavor profile of the dish.
Instructions
- Gently heat the palm oil in a large pan over medium heat. Add the onion, bell peppers, garlic and tomatoes to the skillet, cooking until they become softened (around 5 minutes).
- Place the fish chunks into the skillet and let them cook for approximately 5 minutes or until they become opaque and are cooked through.
- Add the shrimp, parsley, cilantro, coconut milk, lime juice, paprika, cumin, coriander, red pepper flakes, salt and pepper to combine the ingredients. Let them simmer until the sauce has thickened lightly (about 10 minutes).
- Serve the Bala Baiana with cooked white rice as accompaniment.
Notes
-If you can't find dendê oil, you can substitute it with vegetable or olive oil.
-If you don't like spicy food, reduce the amount of red pepper flakes used in the recipe.
-For an extra flavor boost, add a few tablespoons of freshly chopped parsley to the dish before serving.