Name: Brazilian-Korean Kimchi Farofa with Fish & Shrimp
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 200g firm white fish fillets (e.g., cod or tilapia), cut into small cubes; 200g peeled shrimp, chopped; 2 tbsp olive oil; 1 cup cassava flour (farinha de mandioca); 1/2 cup kimchi, chopped and drained; 1 small onion, finely diced; 2 cloves garlic, minced; 2 scallions, thinly sliced; 1 small red bell pepper, diced; 1 tbsp soy sauce; 1 tsp toasted sesame oil; 1 tbsp fresh cilantro, chopped; 1 lime, cut into wedges; Salt and black pepper, to taste

Brazilian-Korean Kimchi Farofa with Fish & Shrimp

miradugm

This Brazilian-Korean Kimchi Farofa is a bold fusion dish that brings together the crunchy, toasty textures of classic Brazilian farofa with the spicy, tangy punch of Korean kimchi. Swapping traditional pork for a generous mix of shrimp and white fish, this pescatarian-friendly version is packed with protein and brimming with umami. The cassava flour absorbs the flavors of sautéed aromatics and kimchi, while a drizzle of sesame oil and a sprinkle of cilantro add vibrant finishing touches. It’s a colorful, crave-worthy side or main that’s as exciting to eat as it is to serve.

Ingredients

Instructions

Pat the fish and shrimp dry, season lightly with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the fish and shrimp, cook for 2-3 minutes until just opaque. Transfer to a plate.
Reduce heat to medium. In the same pan, add the remaining olive oil. Sauté onion, garlic, and bell pepper for 3-4 minutes until softened.
Add the chopped kimchi and cook for another 2 minutes, letting it caramelize slightly.
Stir in the cassava flour, mixing constantly for 3-4 minutes until the flour is golden and toasty.
Return the cooked fish and shrimp to the pan. Add soy sauce and sesame oil, stirring to combine and heat through.
Remove from heat, fold in scallions and cilantro.
Serve warm with lime wedges on the side for squeezing over. Enjoy as a main or a hearty side!