📝 About This Recipe
Known as the 'Cod of the Amazon,' Pirarucu is one of the largest freshwater fish in the world, boasting a dense, buttery flake that rivals the finest sea bass. This recipe honors the flavors of Northern Brazil by pairing the succulent grilled loin with a tangy Tucupi reduction and crunchy nut farofa. It is a true celebration of the rainforest's biodiversity, offering a sophisticated balance of earthy, citrusy, and umami notes.
🥗 Ingredients
The Fish
- 800 grams Pirarucu fillet (cut into 4 thick loins, skin on or off per preference)
- 2 tablespoons Lime juice (freshly squeezed from 1 large lime)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Salt and Black Pepper (to taste)
- 3 tablespoons Extra Virgin Olive Oil (for searing)
Tucupi Reduction
- 2 cups Tucupi (Yellow Manioc Juice) (traditional fermented yellow juice)
- 2 leaves Chicória do Pará (Culantro) (can substitute with cilantro)
- 1 sprig Alfavaca (Amazonian Basil) (can substitute with Thai basil)
- 1 tablespoon Butter (cold, for emulsifying)
Amazonian Farofa
- 1.5 cups Farinha de Mandioca (Cassava Flour) (preferably 'Ovinha' or coarse texture)
- 1/2 cup Brazil Nuts (roughly chopped)
- 1/2 small Red Onion (finely diced)
- 2 tablespoons Butter (unsalted)
For Garnish
- 8-10 pieces Pimenta Biquinho (Sweety Drop Peppers) (pickled)
- 1 handful Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Pat the Pirarucu loins dry with paper towels to ensure a perfect sear. Rub the fish with minced garlic, lime juice, salt, and pepper. Let it marinate for 15 minutes at room temperature.
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2
In a small saucepan, bring the Tucupi juice to a simmer over medium heat along with the chicória and alfavaca leaves.
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3
Reduce the Tucupi by half until it thickens slightly and the flavors concentrate. This should take about 15-20 minutes. Remove the herbs and whisk in the cold butter at the end for a glossy finish. Keep warm.
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4
While the sauce reduces, prepare the farofa. Melt 2 tablespoons of butter in a skillet over medium heat and sauté the diced red onions until translucent.
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5
Add the chopped Brazil nuts to the skillet and toast for 2 minutes until fragrant.
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6
Pour in the cassava flour. Stir constantly for 5-7 minutes until the flour turns a beautiful golden brown and becomes crunchy. Season with a pinch of salt and set aside.
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7
Heat a heavy-bottomed cast iron skillet or grill pan over medium-high heat with the olive oil.
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8
Place the Pirarucu loins in the pan. If using skin-on, start skin-side down. Sear undisturbed for 4-5 minutes until a deep golden crust forms.
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9
Carefully flip the fish. Lower the heat to medium and cook for another 3-4 minutes. The center should be moist and opaque, not dry.
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10
Remove the fish from the heat and let it rest for 2 minutes before plating.
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11
To serve, place a generous spoonful of the toasted farofa on one side of the plate.
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12
Prop the grilled Pirarucu against the farofa and drizzle the Tucupi reduction elegantly over and around the fish.
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13
Garnish with Pimenta Biquinho for a pop of color and fresh cilantro for brightness.
💡 Chef's Tips
If you cannot find Pirarucu, Chilean Sea Bass or thick-cut Halibut are excellent substitutes due to their similar fat content. Do not over-marinate the fish in lime juice; the acid will begin to 'cook' the delicate proteins and change the texture if left too long. When making farofa, never stop stirring, as cassava flour can burn in a matter of seconds once it gets hot. For an extra smoky flavor, finish the fish on an outdoor charcoal grill using fruitwood chunks.
🍽️ Serving Suggestions
Pair this dish with a glass of crisp, chilled Sauvignon Blanc or a traditional Brazilian Caipirinha made with lime. Serve alongside 'Arroz de Jambu' (rice with para cress) for a truly authentic Amazonian experience. A side of grilled plantains adds a lovely sweetness that balances the acidity of the Tucupi. For dessert, follow up with a refreshing Cupuaçu or Açaí sorbet to cleanse the palate.