This burger puts a panko-crusted white fish fillet on a brioche bun and covers it with vatapá — a thick Bahian sauce made from coconut milk, red palm oil, ground peanuts, and dried shrimp. The sauce is the whole reason to make this. It’s rich, a little funky from the dried shrimp, and nothing like any condiment you already have in the fridge.
Shopping notes
- Red palm oil: Look for it at African, Caribbean, or Latin grocery stores, or order online. It has a distinct earthy flavor and deep orange color that coconut oil won’t fully replicate — but coconut oil is a workable backup if you’re stuck.
- Ground dried shrimp: Sold in small bags at Asian and Latin markets, sometimes labeled “camarão seco” or “dried shrimp powder.” If you buy whole dried shrimp, pulse them in a spice grinder or blender until powdery before measuring.
- Cod vs. haddock: Either works. Cod holds together a little better during frying; haddock is slightly sweeter. Avoid thin fillets — anything under ¾ inch will overcook before the crust browns.
- Brioche buns: Standard grocery store brioche is fine. If yours are very soft, a light toast in a dry pan keeps them from going soggy under the sauce.
Why this recipe works
Two things carry this recipe. First, blending all the sauce ingredients before cooking means you get a smooth, evenly flavored base without any raw onion or garlic chunks — the stovetop step just tightens it with the rice flour, so don’t skip that simmer. Second, patting the fish completely dry before the egg dredge is what actually makes the panko stick and stay crunchy; any surface moisture turns the coating into a paste the moment it hits the oil. Get those two steps right and the rest assembles itself.
Troubleshooting
- Sauce is too thin even after cooking: Keep stirring over medium heat for another 3–4 minutes. Rice flour needs sustained heat to fully thicken — pulling it too early leaves you with a runny sauce that soaks straight through the bun.
- Breading falls off the fish: The fillet probably had surface moisture, or the oil wasn’t hot enough before you added it. Test the oil with a pinch of panko — it should sizzle immediately. If it doesn’t, wait another minute.
- Fish is cooked through but crust is pale: Your pan heat was too low. Raise it to medium-high and give the fillet 60 more seconds per side. White fish is done at an internal temperature of 145°F (63°C) — use an instant-read thermometer if you’re unsure.
- Sauce tastes flat or one-dimensional: Add a small pinch of salt and a squeeze of lime juice. Dried shrimp and palm oil both vary in intensity by brand, so the sauce sometimes needs a little acid to pull the flavors together.
- Bun goes soggy before you finish eating: Spoon the vatapá onto the fish rather than the bun, and assemble right before serving. Letting the dressed burger sit even five minutes is enough for the sauce to soak through brioche.
Storage and reheating
Store the fish fillets and vatapá sauce separately in airtight containers in the fridge for up to 2 days — assembled burgers don’t keep well. To reheat the fish, use a wire rack set over a baking sheet in a 375°F (190°C) oven for 8–10 minutes; this brings back most of the crunch without drying out the fillet. Avoid the microwave for the fish — it turns the panko coating soft and rubbery. The sauce reheats fine in a small saucepan over low heat; stir in a splash of coconut milk if it has thickened too much in the fridge. The sauce can also be frozen for up to 1 month, but the fish fillets are best made fresh.
Brazilian Vatapá Fish Burger
Ingredients
Vatapá Sauce
- 1 cup coconut milk full-fat for a creamy texture
- 2 tablespoons red palm oil authentic flavor
- 3 tablespoons ground peanuts unsalted
- 3 tablespoons dried shrimp ground
- 1 clove garlic minced
- 1 small onion chopped
- 1 tablespoon fresh cilantro chopped
- 1 teaspoon rice flour for thickening
Fish
- 4 fillets white fish such as cod or haddock, skinless
- 1 cup panko breadcrumbs
- 2 large eggs beaten
- 1 tablespoon olive oil for frying
Assembly
- 4 medium brioche buns lightly toasted
- 1 cup lettuce leaves crisp and fresh
- 1 medium tomato sliced
Instructions
- Preparation of Vatapá Sauce: In a blender, combine coconut milk, palm oil, ground peanuts, ground dried shrimp, garlic, onion, and cilantro. Blend until you achieve a smooth mixture. Transfer to a saucepan and heat over medium heat. Stir in the rice flour to thicken, cooking until the sauce reaches a creamy consistency, about 5-7 minutes. Set aside.
- Preparation of the Fish: Season the fish fillets with salt and pepper. Dredge each fillet in beaten eggs, then coat with panko breadcrumbs. Heat the olive oil in a skillet over medium-high heat and fry the fillets until golden brown and cooked through, about 4-5 minutes per side. Transfer to paper towels to drain excess oil.
- Assembly: To assemble the burgers, place a lettuce leaf on the bottom half of the toasted brioche bun. Add a slice of tomato, followed by the crispy fish fillet. Spoon a generous amount of Vatapá sauce over the fish, then top with the other half of the bun.
Notes
Nutrition
Your questions, answered
Can I bake the fish instead of frying it?
Yes, but the crust won’t be as crispy. Place the breaded fillets on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 18–20 minutes, flipping once halfway through — the rack lets hot air circulate underneath so the bottom doesn’t go soggy.
I can’t find dried shrimp anywhere. Can I leave it out?
You can, but the sauce loses a layer of depth. A reasonable substitute is a teaspoon of fish sauce blended into the coconut milk mixture — it gives a similar savory, oceanic background without requiring a specialty ingredient.
Can I make the vatapá sauce ahead of time?
Yes, and it actually improves after a few hours in the fridge as the flavors settle. Make it up to 2 days in advance, store it covered in the fridge, and reheat gently on the stovetop before assembling.
More burger recipes to try
- Crispy Fish King Burger
- Korean Fried Chicken Burger
- Hawaiian Teriyaki Burger Recipe
- Sweet Chili Chicken Burger