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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Surubí is a freshwater fish commonly found in South American rivers, ranging from Brazil to Uruguay. It’s a flavorful fish that is a staple in South American cuisine. This crunchy oriental-style surubí recipe is perfect for a special occasion due to its exotic touch. If you can’t find surubí, monkfish or sole can be great substitutes.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Hydrate the shiitake mushrooms in warm water.
Clean the fillet and season it with salt and black pepper.
Brush the surface of the fillet with the beaten egg.
Mix the cooked rice with the toasted sesame seeds and black sesame seeds.
Gently press this mixture onto the skin side of the fillet, forming a coating.
Heat oil in a skillet and sear the fillet on both sides until golden and crunchy.
Lower the heat and cook the fillet for an additional 10 minutes, flipping halfway (5 minutes per side).
In a small saucepan, reduce the heavy cream and soy sauce together.
Midway through cooking, add the julienned shiitake mushrooms and continue cooking until the sauce thickens.
Cut the broad beans into julienne strips and sauté them in a skillet with oil and a pinch of salt.
Add the bean sprouts and cook for 2 more minutes.
Place a bed of the garnish on the plate.
Lay the fish fillet on top and drizzle the entire dish with the sauce.
If you can't find surubí, substitute it with monkfish or sole for a similar texture and flavor.
Ensure the rice coating is pressed firmly onto the fish to prevent it from falling off during cooking.
Use fresh shiitake mushrooms for a more intense flavor, but dried ones work well when hydrated properly.
Can I use a different type of fish?
Yes, monkfish or sole are great substitutes for surubí in this recipe.
What can I use instead of heavy cream for the sauce?
You can use coconut cream or a dairy-free alternative if you prefer.
How do I ensure the rice coating sticks to the fish?
Brush the fish with beaten egg before pressing the rice mixture onto it to help it adhere better.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and reheated gently before serving.
Is this recipe gluten-free?
No, soy sauce typically contains gluten. Use a gluten-free soy sauce alternative if needed.
