Amazonian tradition and flavor: barbecue-roasted pirarucu with plantain – 01/15/2024 – Nação churrasqueira

A classic combination in Amazonian cuisine is charcoal-roasted pirarucu accompanied by plantain.

The arapaima is a fascinating fish, traditional in the waters of the Amazon. It has an impressive size, reaching up to 3 meters in length and weighing more than 200 kilos, making it one of the largest freshwater fish in the world.

It is a symbol of abundance and resilience, representing an important source of food and sustenance throughout time for the indigenous and riverside peoples who inhabit the Amazon region.

This combination has roots in ancient indigenous stories, according to which fish and plantains are considered gifts from the gods. Therefore, by combining these two foods, it is believed that the flavors complement each other and bring good luck.

Indigenous people believe that the fish brings with it the strength and energy of the Amazon waters, while the plantain represents the fertility of the land. By consuming pirarucu with plantain, they celebrate the connection between the river and the forest, honoring nature and the gifts it provides.

With a mild and slightly sweet flavor, and with the smoky touch of charcoal, the recipe I bring today is in the form of a skewer and melts in your mouth. But this process is optional. You can just marinate the fish and serve with the toasted bananas. The important thing is to savor this perfect combination!

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PIRARUCU SKEW WITH BANANA DA TERRA

500 g pirarucu fillet

5 plantains

50 ml of tucupi (if you don’t have it, replace it with lemon juice to add an acidic touch)

1 tablespoon chopped parsley

1 teaspoon chili sauce

Salt and black pepper to taste

Method of preparation

Peel the bananas and place on the grill to brown on all sides. Leave for about three minutes each side on high heat and set aside.

Cut the pirarucu into 3 cm thick fillets and season with tucupi, pepper sauce, salt and parsley.

Place a piece of cling film on the counter, a banana and another piece of cling film on top. Using a rolling pin, flatten the plantain until it is 3 mm thick.

Take the marinated pirarucu and dry it well with paper towels. Place it on top of the flattened plantain and, with the help of cling film, form rolls, so that the plantain wraps around the fish and the cling film covers it completely. Roll up the sides to form a salami and keep everything compact. Place in the fridge for 30 minutes.

Still on the cling film, insert the bamboo skewers into these rolls, placing two on each skewer, leaving 2 cm of space between them and cutting between these spaces. Remove the film, season with olive oil and grill for 5 minutes each side.

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