For the fish
1 kg of tambaqui fillets
Salt and lime juice to taste
1/2 cup of water
6 stalks of parsley
6 stalks of cilantro
For the refogado
1/4 cup of olive oil
4 diced tomatoes without skin or seeds
2 minced garlic cloves
2 diced bell peppers
Leaves from 6 stalks of parsley, chopped
Leaves from 6 stalks of cilantro, chopped
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 shrimp sauce
500g of shrimps
1 tablespoon of lime juice
Salt to taste
2 tablespoons of olive oil or oleo
4 diced tomatoes without skin or seeds
1 medium chopped onion
1 tablespoon of chopped cilantro
For the fish
1 kg of tambaqui fillets
Salt and lime juice to taste
1/2 cup of water
6 stalks of parsley
6 stalks of cilantro
For the refogado
1/4 cup of olive oil
4 diced tomatoes without skin or seeds
2 minced garlic cloves
2 diced bell peppers
Leaves from 6 stalks of parsley, chopped
Leaves from 6 stalks of cilantro, chopped
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 shrimp sauce
500g of shrimps
1 tablespoon of lime juice
Salt to taste
2 tablespoons of olive oil or oleo
4 diced tomatoes without skin or seeds
1 medium chopped onion
1 tablespoon of chopped cilantro
Preheat the oven to 200°C
Grease a ring mold with 25cm diameter
Prepare the fish: season the fish with salt and lime juice to taste
Cook the fish in a pan with water, parsley, and cilantro
After cooking, flake the fish into shreds. Reserve
Prepare the refogado: heat olive oil in a pan and sauté the tomato, garlic, bell pepper, cilantro, and parsley
Season with salt and black pepper to taste
Cook until the liquid is well reduced, showing the bottom of the pan
Add the flaked fish and cook for an additional 3 minutes. Reserve
Prepare the cream: dissolve cornstarch in milk, add coconut milk and beaten egg whites
Cook over low heat, stirring constantly, until thickened
Cool and set aside
Beat egg yolks until firm and mix with the cream
Set aside
Place the cream on top of the refogado and carefully mix
Pour into the prepared mold and bake in the oven for about 1 hour
Prepare the shrimp sauce: clean and season the shrimps. Reserve
In a pan, heat olive oil, add tomatoes, onion, and cilantro
Cook covered for 20 minutes, stirring occasionally
Remove from heat and blend in a blender
Return the refogado to the pan and add the shrimps
Cook for an additional 3 minutes
Remove from heat
Deseason the pudding when warm and pour the hot sauce on top.
