500 g of fresh pirarucu fillets
2 cloves of garlic, minced
Lime juice from 2 limes
1 tablespoon of salt or to taste
10 cleaned camarões-rosas
One large onion (150g), sliced into rings
3 medium tomatoes (360g), sliced into rings
3 tablespoons of chopped cheiro-verde
1 Malagueta pepper, chopped
2 Cumarim peppers or to taste
1 cup of coconut milk (240ml)
2 tablespoons of olive oil or to taste
1/4 cup of dendê oil (60ml)
500 g of fresh pirarucu fillets
2 cloves of garlic, minced
Lime juice from 2 limes
1 tablespoon of salt or to taste
10 cleaned camarões-rosas
One large onion (150g), sliced into rings
3 medium tomatoes (360g), sliced into rings
3 tablespoons of chopped cheiro-verde
1 Malagueta pepper, chopped
2 Cumarim peppers or to taste
1 cup of coconut milk (240ml)
2 tablespoons of olive oil or to taste
1/4 cup of dendê oil (60ml)
Season the fish with garlic, lime juice, and salt
Place it in a terra cotta pot with all the other ingredients except for dendê oil
Mix well and drizzle with dendê oil
Simmer over medium heat until the fish is cooked through (about 10 minutes)
Serve immediately
578 calories per serving
Obs.: 1
The terra cotta pot or abab¡ is a type of clay cooking vessel, commonly used in northeastern Brazil to prepare various recipes
2
The Cumarim pepper is small, green, and oval-shaped, and can be substituted with another small, green, and hot pepper like the dedo-de-moça.
