Casserole of Mackerel, Coconut Milk, Mango, and Tapioca

Casserole of Mackerel, Coconut Milk, Mango, and Tapioca. This unique and flavorful dish combines the richness of coconut milk, the freshness of mackerel, the sweetness of mango, and the comforting texture of tapioca. With its vibrant ingredients and enticing aromas, this casserole is a true tropical delight.

To serve, ladle the casserole over a bed of rice, allowing the flavors to meld together. For an extra burst of flavor, pair the dish with pickled mangoes or lemons, which will provide a tangy contrast to the richness of the casserole.

If you can find brède mafane, a peppery herb also known as Spilanthes or Pará cress, at your local Asian market, consider adding a few crumbled leaves to the coconut milk along with the fish. This will add an extra layer of flavor and a touch of spiciness to the dish, enhancing its overall taste profile.

Prepare to be transported to a tropical paradise as you savor each spoonful of this Casserole of Mackerel, Coconut Milk, Mango, and Tapioca. The combination of the creamy coconut milk, succulent mackerel, sweet mango, and comforting tapioca will create a symphony of flavors that will delight your taste buds and leave you craving for more.

INGREDIENTS:

• 1 mackerel, about 3 pounds (bones removed)
• 4 cups unsweetened coconut milk
• 2 garlic cloves, smashed
• 1 large onion, finely chopped
• Salt
• 1/2 cup pounded manioc leaves

INSTRUCTIONS:

1. Cook the mackerel: In a kettle of salted water, cook the mackerel for 10 minutes. Drain the water and carefully remove the meat from the bones. Crumble the mackerel, ensuring all the tiny fishbones are removed. Set the crumbled fish aside.
2. Prepare the coconut milk mixture: In a large, heavy-bottomed saucepan, combine the unsweetened coconut milk, smashed garlic cloves, finely chopped onion, and salt to taste. Bring the mixture to a boil and then reduce the heat.
3. Add manioc leaves: Stir in the pounded manioc leaves into the coconut milk mixture. Allow the casserole to simmer for approximately 1 hour, stirring occasionally. The manioc leaves will infuse the dish with their unique flavor and add texture.
4. Incorporate the fish: After an hour of cooking, add the crumbled mackerel to the casserole. Stir well to combine the ingredients. Let the liquid reduce over low heat until it becomes thick and creamy.
5. Adjust seasoning and serve: Taste the casserole and adjust the seasoning with salt if needed. Once the desired consistency is achieved, turn off the heat. Serve the Casserole of Mackerel, Coconut Milk, Mango, and Tapioca over a bed of rice, allowing the flavors to meld together.

VARIATION:

• If available, add a few crumbled leaves of brède mafane (Spilanthes or Pará cress) to the coconut milk along with the fish. This herb will provide a peppery and spicy note to the dish, enhancing its overall flavor profile.

Indulge in the tropical flavors of this Casserole of Mackerel, Coconut Milk, Mango, and Tapioca. The combination of creamy coconut milk, tender mackerel, sweet mango, and comforting tapioca creates a harmonious and satisfying dish that will transport your taste buds to exotic destinations. Enjoy the vibrant flavors and textures in each mouthwatering bite.