1 kg of tambaqui fillets
Salt and lime juice to taste
1/2 cup of water
6 sprigs of parsley
6 sprigs of thyme
For the refogado:
1/4 cup of olive oil
4 diced tomatoes, skin and seeds removed
2 minced garlic cloves
2 minced chives
Salt and black pepper to taste
For the cream:
1/2 cup of cornstarch
1 cup of milk
1/2 cup of coconut milk
3 separated eggs
For the sauce:
500g of shrimp
1 tablespoon of lime juice
Salt to taste
2 tablespoons of olive oil or vegetable oil
4 diced tomatoes, skin and seeds removed
1 medium onion, finely chopped
1 tablespoon of thyme, minced
1 kg of tambaqui fillets
Salt and lime juice to taste
1/2 cup of water
6 sprigs of parsley
6 sprigs of thyme
For the refogado:
1/4 cup of olive oil
4 diced tomatoes, skin and seeds removed
2 minced garlic cloves
2 minced chives
Salt and black pepper to taste
For the cream:
1/2 cup of cornstarch
1 cup of milk
1/2 cup of coconut milk
3 separated eggs
For the sauce:
500g of shrimp
1 tablespoon of lime juice
Salt to taste
2 tablespoons of olive oil or vegetable oil
4 diced tomatoes, skin and seeds removed
1 medium onion, finely chopped
1 tablespoon of thyme, minced
Season the fish with salt and lime juice to taste
Cook it in water together with parsley and thyme leaves
Once cooked, shred the fish into flakes. Reserve
Heat the olive oil in a pan and sauté the tomatoes, garlic, chives, parsley, and thyme until well combined
Season with salt and black pepper to taste
Cook until the liquid has reduced significantly, revealing the bottom of the pan
Add the shredded fish and simmer for another 3 minutes. Reserve
Dissolve cornstarch in milk and add coconut milk and beaten egg whites
Cook over low heat, stirring constantly until thickened
Let it cool
Beat egg whites until stiff and fold into the cream mixture, followed by the cooked fish mixture
Mix carefully
Pour the mixture into a 25cm diameter ring mold greased with butter and bake in a preheated oven at 200°C for approximately 1 hour
While the pudding is baking, prepare the shrimp sauce
Peel and clean the shrimps and season with salt and lime juice. Reserve
Heat olive oil in a pan and sauté the tomatoes, onion, and thyme until well combined
Cook for 20 minutes with the lid on, stirring occasionally to break down the tomatoes
Remove from heat and blend using a liquidizer
Return the refogado to the pan and add the shrimps
Cook for another 3 minutes and remove from heat
Unmold the pudding when warm and top it with the hot sauce
Serve at 12 portions.
