Fried Pintado with Banana-da-Terra, Cassava, and Pepper

Prepare the fish

Cut the pintado into fillets and season with salt and lime

Let the fillets rest for 1 hour

While that's happening, slice the cassava and banana-da-terra into thick rounds and boil them in water

Fry the fish fillets in olive oil

Then, mix them with the sauce

Serve with banana, cassava, and rice

Prepare the sauce

Mince the onion and tomato into fine pieces

Set them aside

Soak the garlic cloves and, in a pan, sauté them in olive oil until golden brown

Add the tomato paste, onion, and tomato mixture

Stir constantly with a spoon until it thickens

Remove from heat

Add the fried fish fillets to the sauce

Prepare the pepper

Cut the head of pintado into small pieces and cook them in a sauce made the same way as the fish sauce

However, add 2 liters of water and salt to taste

When the mixture is well cooked, strain it

Dissolve the cassava flour in a pan with cold water

Add it to the broth, stirring constantly with a spoon until it thickens.