📝 About This Recipe
Hailing from the heart of the Brazilian Amazon, Pirarucu de Casaca is a vibrant, festive masterpiece that showcases the 'Giant of the Amazon' fish. This traditional dish is a stunning balance of textures, layering salty shredded fish with crunchy toasted manioc flour (farinha de Uarini) and the caramel sweetness of fried bananas. It is a celebratory staple in Manaus, representing the soulful fusion of indigenous ingredients and Portuguese culinary heritage.
🥗 Ingredients
The Fish Base
- 800 grams Salted Pirarucu (dried) (soaked for 24 hours with water changes to remove excess salt)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 2 medium Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 3 large Tomatoes (seeded and diced)
The Farofa (Flour Mixture)
- 500 grams Farinha de Uarini (Ovinha) (Amazonian round-grain manioc flour)
- 200 ml Coconut Milk (full fat)
- 1 bunch Coriander (Cilantro) and Scallions (finely chopped)
The Sweet Layer
- 4 ripe Plantains or Bananas-da-Terra (sliced lengthwise or into rounds)
- 1 cup Vegetable Oil (for frying the bananas)
The Garnish & Finish
- 1/2 cup Green Olives (pitted and sliced)
- 3 pieces Hard-boiled Eggs (sliced into rounds)
- 100 grams Prunes (pitted and halved)
- 100 grams Potato Sticks (Batata Palha) (for crunch)
👨🍳 Instructions
-
1
Begin by preparing the Pirarucu. After soaking the salted fish for 24 hours, drain the water and pat dry. Grill or sear the fish in a pan until cooked through, then shred it into medium-sized flakes, removing any skin or bones.
-
2
In a large skillet, heat the olive oil over medium heat. Sauté the onions and garlic until translucent and fragrant, about 5 minutes.
-
3
Add the diced tomatoes and half of the chopped cilantro/scallions to the skillet. Cook for another 5 minutes until the tomatoes soften and create a light sauce.
-
4
Fold the shredded Pirarucu into the tomato mixture. Stir gently to coat the fish in the aromatics. Taste for salt—usually, the fish retains enough salt, so extra is rarely needed. Set aside.
-
5
Prepare the 'Farinha de Uarini'. In a large bowl, mix the manioc flour with the coconut milk and a splash of warm water (about 1/2 cup) until the flour is hydrated and slightly softened, but still retains its characteristic crunch.
-
6
In a separate frying pan, heat the vegetable oil. Fry the banana slices until they are golden brown and caramelized on both sides. Drain on paper towels.
-
7
Now, begin the layering process in a large, deep glass serving dish (to show off the layers). The first layer should be a portion of the hydrated manioc flour.
-
8
Add a generous layer of the shredded Pirarucu mixture over the flour.
-
9
Place a layer of fried bananas over the fish, followed by a sprinkling of green olives and prunes.
-
10
Repeat the layers (flour, fish, bananas) until all ingredients are used, ending with a thin layer of flour or fish.
-
11
Decorate the top beautifully with the sliced hard-boiled eggs, the remaining cilantro, and more olives.
-
12
Just before serving, cover the top with a thick layer of potato sticks (batata palha) to provide a final textural contrast.
💡 Chef's Tips
Always use Farinha de Uarini if possible; its 'egg-like' round shape is essential for the authentic texture. If you cannot find Pirarucu, high-quality salted cod (Bacalhau) is the best substitute. Don't skip the prunes; their subtle sweetness is the secret to balancing the salty fish and savory olives. Make sure the bananas are very ripe (black skin) so they caramelize properly when fried. Let the assembled dish sit for 15 minutes before serving to allow the flavors to meld and the flour to absorb the juices.
🍽️ Serving Suggestions
Serve with a side of white Brazilian rice to balance the richness. A fresh green salad with a lime vinaigrette cuts through the intensity of the coconut milk. Pair with a cold glass of Guaraná soda for the most authentic Amazonian experience. For an alcoholic pairing, a crisp Caipirinha or a chilled Sauvignon Blanc works beautifully. Serve in a decorative clay pot or a transparent glass bowl to highlight the beautiful layers.