Seasoned with salt, the fish is seared on the griddle for two minutes on each side. The tucupi that has been added with onions, chicory (escarole) and chilli peppers needs to be reduced to give the recipe the necessary acidity, so it is brought to the boil. After searing, the pirarucu fillet is placed in a bowl to be topped with fried plantains and curd cheese. It is then placed in a preheated oven at 250 degrees for five minutes until golden brown. The dish is finished with mashed cassava, tucupi, jambu sauce and amaranth sprouts. One hundred and fifty grams of pirarucu fillet were used to produce the recipe.
Source: Amazon Agency