1 sea bass of 1 1/2 kg
1 tablespoon coarse salt
2 tablespoons olive oil
3 medium onions, finely chopped
4 tomatoes, peeled
2 cloves garlic, minced
2 tablespoons chopped coriander
Salt to taste
3 bananas, peeled and cut into pieces
1/4 cup urucum seed oil (mix urucum seeds with oil)
Lime juice from 1 lime
To dust
2 tablespoons chopped coriander
Accessory
Large clay cooking pot with lid
1 sea bass of 1 1/2 kg
1 tablespoon coarse salt
2 tablespoons olive oil
3 medium onions, finely chopped
4 tomatoes, peeled
2 cloves garlic, minced
2 tablespoons chopped coriander
Salt to taste
3 bananas, peeled and cut into pieces
1/4 cup urucum seed oil (mix urucum seeds with oil)
Lime juice from 1 lime
To dust
2 tablespoons chopped coriander
Accessory
Large clay cooking pot with lid
Clean the sea bass, wash well and dry
Make vertical cuts and season with coarse salt
Let the fish hang in a well-ventilated place for four days to lose all moisture
On the eve of preparing the dish, wash the fish and leave it to marinate for at least 12 hours, changing the water several times
Grease the clay cooking pot with olive oil and heat over high flame
Add the onion, half the tomatoes, garlic, and coriander
Place the fish in chunks on top, distribute the remaining tomato and season with salt
Finish the layers with banana
Drizzle with urucum seed oil and lime juice
When boiling, reduce heat, cover the pot, and cook for another 20 minutes
If necessary, add more salt
Shake the pot occasionally to prevent the fish from sticking to the bottom
Before serving, dust with chopped coriander.
