A Recipe from Bamba: Moqueca de Pescado

Where rhythm and flavor collide, Bamba was a modern Latin American restaurant brought to you by NOCHI’s March ‘24 cohort. Drawing inspiration from culinary traditions spanning Central and South America, and the Caribbean, the menu at this dynamic pop-up features cherished classics alongside imaginative culinary fusions.

MOQUECA DE PESCADO

This classic South American dish is a rich, coconut milk based stew served with fresh seafood. Paired with sweet, grilled corn and zesty cilantro lime rice, the Moqueca de Pescado is an explosion of flavors that pays homage to the beautiful country of Brazil.

Yield: 11 oz

INGREDIENTS

  • 2 oz cilantro lime rice (see recipe below)

  • 3 oz pan seared white fish (see recipe below)

  • 2 oz grilled corn ribs/medallions

  • 3 each shrimp

  • as needed salt

  • as needed black pepper

  • 4 oz moqueca de pescado sauce (see recipe below)

  • as needed cilantro, finely chopped

  • as needed green onion, finely chopped

  • as needed chili threads

DIRECTIONS

PREP:

  1. Place 1 ear of corn in husk on pre-heated grill. Evenly char on all sides.

  2. Remove husk from corn and place back on grill. Evenly char on all sides.

  3. Remove corn from grill to allow to cool.

  4. Using a sharp knife with caution, cut corn into 1/4 inch thick medallions and 1/2 inch thick ribs.

  5. In a bowl, season shrimp with salt, black pepper, and a sprinkle of bamba blend.

  6. Add shrimp to hot grill and cook for about a minute on each side or until shrimp is just cooked through.

ASSEMBLY:

  1. Add cilantro lime rice to plate.

  2. Top rice with the fish fillet.

  3. Scatter shrimp and corn ribs/medallion around plate.

  4. Garnish with green onions, cilantro and chili threads.

  5. Reserve hot broth to pour over composed plate.

BAMBA BLEND

Yields 1 quart

INGREDIENTS

  • 1/2 cup achoite/annatto

  • 1/4 cup turmeric

  • 1/2 cup paprika

  • 1/2 cup garlic powder

  • 1/2 cup onion powder

  • 2 1/2 tbsp black pepper

  • 1/2 cup cumin

  • 1/2 cup corriander

  • 2 1/2 tbsp oregano

DIRECTIONS

  1. Add all ingredients to blender, on high, until blended and uniform

  2. Store in airtight container & use throughout Bamba menu*

* Commercial "sazon con achoite" can be used in place of blend, with similar results.

CILANTRO LIME RICE

INGREDIENTS

  • 2 tbsp olive oil

  • 1/2 cup white rice

  • 1 clove garlic, finely minced

  • 2 1/4 cup water

  • 1 tbsp salt

  • 2 grates lime zest

  • 3 tbsp lime juice

  • 1/2 cup cilantro, finely chopped

DIRECTIONS

  1. Heat the olive oil in a medium saucepan over medium high heat.

  2. Add washed rice and cook until rice becomes lightly toasted.

  3. Add garlic and cook for about a minute. Make sure not to burn the garlic.

  4. Add water, salt, zest, and bring to a boil, then reduce to a simmer. Cover and cook on low for about 15 minutes.

  5. Check about halfway through to make sure the bottom of the pot is not burning.

  6. Once rice is fully cooked, turn off heat and let sit for a couple of minutes. Then, using a fork, fluff up the rice.

  7. In a large bowl, combine rice, lime juice, and cilantro.

PAN SEARED WHITE FISH

INGREDIENTS

  • 3 oz white fish

  • 1 clove garlic, finely minced

  • 1/8 tsp salt

  • 1/8 tsp smoked paprika

  • 1/8 tsp black pepper

  • 1/4 tsp bamba blend

  • 1/2 tbsp lime juice

  • 1 tbsp canola oil

DIRECTIONS

  1. In a bowl, combine all listed ingredients.

  2. Coat fish in marinade and let sit for at least 15 minutes.

  3. Heat oil in a saute pan over medium high heat.

  4. Add fish and cook for about 3-4 minutes on each side. Make sure fish is cooked through and evenly caramelized.

MOQUECA DE PESCADO SAUCE

Note: this recipe yields 12 qts of sauce, or about 96 portions. Adjust measurements accordingly depending on the number of portions you’re cooking.

INGREDIENTS

  • 24 oz canola oil

  • 24 oz yellow onion, finely chopped

  • 9.6 oz yellow bell pepper, fine julienned

  • 9.6 oz red bell pepper, fine julienned

  • 4 tbsp sweet paprika

  • 2 tbsp red pepper flakes

  • 3 tbsp tabasco

  • 2 tbsp smoked paprika

  • as needed ground black pepper

  • as needed salt

  • 24 oz red tomato, small diced

  • 12 oz green onion, finely chopped

  • 24 oz cilantro, finely chopped

  • 120 oz shrimp or fish stock

  • 96 oz coconut milk

  • 8 oz red palm oil

  • 24 oz lime juice

DIRECTIONS

  1. In a sauce pot, heat up canola oil over medium heat.

  2. Add yellow onion and saute until translucent. Do not caramelize.

  3. Add the bell peppers, red pepper flakes, sweet paprika, and smoked paprika. Sprinkle salt and black pepper generously, as needed.

  4. Cook for a few minutes longer until bell peppers begin to soften.

  5. Stir in diced tomatoes and green onions.

  6. Saute for 2-3 minutes, then stir in chopped cilantro.

  7. Add in the coconut milk, stock, and palm oil.

  8. Bring to a simmer and cook for 10-15 minutes to allow flavors to develop.

  9. Stir in tabasco and lime juice.

  10. Taste and adjust seasonings as needed.

Jessica Sigmundsson