📝 About This Recipe
Experience the soul of the Amazon with this elevated take on Brazil's most prized river fish. The Tambaqui, known for its buttery, succulent ribs, is glazed with a vibrant Tucupi reduction and served alongside a golden Farofa made from artisanal Uarini 'egg' flour. This dish balances the deep richness of the fish with the bright, fermented acidity of the jungle, offering a true fine-dining journey through the heart of the rainforest.
🥗 Ingredients
The Tambaqui
- 8 pieces Tambaqui Ribs (cleaned and trimmed, approximately 150g each)
- 3 tablespoons Lime Juice (freshly squeezed)
- 4 cloves Garlic (turned into a fine paste)
- to taste Sea Salt
Tucupi Glaze
- 500 ml Tucupi (yellow fermented manioc juice)
- 2 tablespoons Wild Honey (or organic honey)
- 1 inch Ginger (sliced into coins)
- 2 leaves Chicória do Pará (or cilantro as a substitute)
Artisanal Farofa
- 2 cups Uarini Flour (also known as 'farinha ova')
- 4 tablespoons Salted Butter (high quality)
- 1/2 cup Red Onion (finely diced)
- 50 grams Smoked Bacon (finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
Marinate the tambaqui ribs with lime juice, garlic paste, and sea salt. Let them rest in the refrigerator for at least 30 minutes to absorb the aromatics.
-
2
In a small saucepan, bring the tucupi, ginger, and honey to a gentle simmer over medium heat.
-
3
Reduce the tucupi by half until it reaches a syrupy, glaze-like consistency. Add the chicória leaves in the last 5 minutes, then strain and set aside.
-
4
Prepare the farofa by melting butter in a wide skillet over medium-low heat. Add the minced bacon and cook until the fat renders and it becomes crispy.
-
5
Add the finely diced red onions to the skillet and sauté until translucent and slightly caramelized.
-
6
Pour in the Uarini flour. Stir constantly for 8-10 minutes until the flour pearls are golden brown and smell toasted. Season with a pinch of salt and fold in the parsley.
-
7
Preheat a cast-iron grill pan or an outdoor charcoal grill to medium-high heat. Lightly oil the grates.
-
8
Place the tambaqui ribs on the grill, skin-side down first. Grill for 5-6 minutes until the skin is crispy and charred.
-
9
Flip the ribs carefully and generously brush the grilled side with the tucupi glaze.
-
10
Continue grilling for another 4-5 minutes, flipping once more to caramelize the glaze. The internal temperature should reach 145°F (63°C).
-
11
Remove the fish from the heat and let it rest for 2 minutes.
-
12
To plate, create a neat mound of the crunchy farofa on one side of the plate using a ring mold for a fine-dining aesthetic.
-
13
Place two ribs elegantly against the farofa and drizzle a final streak of the reduced tucupi glaze across the plate.
💡 Chef's Tips
Tambaqui is naturally very fatty; ensure your grill is hot enough to render some of that fat for a crispy exterior. If you cannot find Uarini flour, use Panko breadcrumbs toasted in butter for a similar crunch, though the flavor profile will differ. Be careful not to boil the tucupi too vigorously, as it can become overly bitter if reduced too fast. Always serve the farofa at room temperature or slightly warm to maintain its signature 'crunch'.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a dry Riesling or a Sauvignon Blanc to cut through the fish's richness. A side of steamed white rice with coconut milk complements the Amazonian flavors beautifully. Serve with a small bowl of 'pimenta de cheiro' (aromatic chili) infused oil on the side for guests who enjoy a gentle heat. A fresh salad of hearts of palm and cherry tomatoes provides a cooling contrast to the grilled ribs.