South American Cuisine
1 small sweet potato, peeled
1 tbsp raw sugar
1 cinnamon stick
1 long red chilli
juice of 2 limes
sea salt and freshly ground black pepper
2 skinless, boneless white fish fillets such as snapper, as fresh as possible, cut into 2 cm cubes
½ red onion, finely sliced
1 tbsp finely chopped coriander
Boil the sweet potato with the sugar and cinnamon until just soft. Leave to cool, then cut into 2 cm cubes.
Blanch the chilli then peel off the skin and remove the seeds. Place in a mortar with a little lime juice, salt and pepper and grind to a paste.
Combine the fish, remaining lime juice and a few ice cubes in a bowl. Add the onion, a pinch of salt, a little pepper and a little chilli paste to taste and mix together. Stir in the coriander. Place in a serving bowl with the sweet potato on the side. Eat immediately: the fresher, the better.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
South American Restaurants
Displaying 10 of 43 South American Restaurants.
|1.||Sporting Club Hotel||Brunswick|
|2.||Brazilian Touch Restaurant & Bar||Milton|
|4.||BlueFire Churrascaria Grill & Bar||Docklands|
|6.||El Gaucho||Fitzroy North|
|8.||Fiesta on Oxford||Bondi Junction|
SBS FOOD SAFARI SHOP
Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.
Take a Food Safari to the SBS shop to find all your favourite products.