Entree: Timor-Leste – Southern Culinary Region – Bebinca (Savory layered coconut and egg bake with seasoned fish and cassava served as a main course)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 20 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) firm white fish fillets (such as cod or local reef fish), skinned and boned
- 1 tsp (6 g) salt, divided
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 2 garlic cloves, minced, approx. 0.21 oz (6 g)
- 1 small red chili, seeded and finely chopped (optional)
- 2 cups (480 ml) coconut milk
- 4 large eggs
- 1 cup (125 g) all-purpose flour
- 1 cup (240 g) cooked mashed cassava (yuca) or boiled mashed yam
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1 g) ground turmeric (for color, optional)
- 2 tbsp (30 ml) melted butter or oil for brushing between layers

Show original ingredient measurements

- 1 lb (454 g) firm white fish fillets (such as cod or local reef fish), skinned and boned
- 1 tsp (6 g) salt, divided
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 2 garlic cloves, minced, approx. 6 g
- 1 small red chili, seeded and finely chopped (optional)
- 2 cups (480 ml) coconut milk
- 4 large eggs
- 1 cup (125 g) all-purpose flour
- 1 cup (240 g) cooked mashed cassava (yuca) or boiled mashed yam
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1 g) ground turmeric (for color, optional)
- 2 tbsp (30 ml) melted butter or oil for brushing between layers

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 350°F (175°C). Lightly grease a 9x9 inch (23x23 cm) square baking pan and set aside.
2. Season fish with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper. Heat 2 tbsp (30 ml) oil in a skillet over medium heat and sear fish 2–3 minutes per side until just cooked; remove and flake into bite-sized pieces. Set aside.
3. In the same skillet, add a little more oil if needed and sauté onion, garlic, and chili until softened, about 4–5 minutes. Remove from heat and stir into flaked fish with lime juice and cilantro; adjust seasoning.
4. In a bowl whisk together coconut milk, eggs, remaining 1/2 tsp (2.5 ml) salt, remaining black pepper, flour, and turmeric until smooth to make a thin batter. Fold in the cooked mashed cassava to give body to the batter.
5. Pour a thin layer (about 1/3 cup (80 ml)) of the coconut-cassava batter into the prepared pan and spread evenly. Bake 6–8 minutes until the layer is set but not browned.
6. Remove pan, brush lightly with melted butter or oil, scatter a portion (about 1/3) of the flaked fish mixture evenly over the layer, then pour another thin layer of batter to cover. Return to oven and bake another 6–8 minutes.
7. Repeat layering sequence (batter, fish, batter) until batter and fish are used, finishing with a final thin batter layer. You should have 5–7 thin baked layers depending on pouring thickness.
8. Once the top layer is set and edges are lightly golden, reduce oven to 325°F (165°C) and bake 12–15 minutes more to ensure the center is fully set.
9. Let the bebinca cool 15–20 minutes in the pan, then invert onto a cutting board. Slice into squares or wedges and serve warm with a simple green salad or steamed greens.

1. Preheat oven to 350°F (175°C). Lightly grease a 9x9 inch (23x23 cm) square baking pan and set aside.
2. Season fish with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp oil in a skillet over medium heat and sear fish 2–3 minutes per side until just cooked; remove and flake into bite-sized pieces. Set aside.
3. In the same skillet, add a little more oil if needed and sauté onion, garlic, and chili until softened, about 4–5 minutes. Remove from heat and stir into flaked fish with lime juice and cilantro; adjust seasoning.
4. In a bowl whisk together coconut milk, eggs, remaining 1/2 tsp salt, remaining black pepper, flour, and turmeric until smooth to make a thin batter. Fold in the cooked mashed cassava to give body to the batter.
5. Pour a thin layer (about 1/3 cup / 80 ml) of the coconut-cassava batter into the prepared pan and spread evenly. Bake 6–8 minutes until the layer is set but not browned.
6. Remove pan, brush lightly with melted butter or oil, scatter a portion (about 1/3) of the flaked fish mixture evenly over the layer, then pour another thin layer of batter to cover. Return to oven and bake another 6–8 minutes.
7. Repeat layering sequence (batter, fish, batter) until batter and fish are used, finishing with a final thin batter layer. You should have 5–7 thin baked layers depending on pouring thickness.
8. Once the top layer is set and edges are lightly golden, reduce oven to 325°F (165°C) and bake 12–15 minutes more to ensure the center is fully set.
9. Let the bebinca cool 15–20 minutes in the pan, then invert onto a cutting board. Slice into squares or wedges and serve warm with a simple green salad or steamed greens.