Today is friday, the fishday, therefore we’re gonna cook a special fish today:
The Piranha recipe
Piranha, or piraña are a group of carnivorous freshwater fish living in South American rivers. In Venezuelan rivers are called caribes. They belong to five genera of the subfamily of Serrasalminae (which also includes closely related herbivorous fish including pacus and silver dollars).
Prep Time: 30 minutes
Cook time: 40 minutes
- Piranha ( each 400 grams )
- 2 or 3 cloves of garlic
- salt and pepper
- sprig of fresh parsley
- a lemon or lime
- 1 or 2 whole ripe tomatoes, sliced
- 100 grams of corn meal
- dash of Cachaça
Clean and scale the Piranha competely. Cut it diagonally along both sides from the top to belly. Crush the garlic cloves and mix with the salt and a little pepper.
Rub the mixture into the cuts along the sides of the fish. Wrap it with a damp banana leaf, drop some Cachaça over the Piranha and marinate it for at least one hour.
Heat oil ( to a high temperature ) in a large pan. Sprinkle the marinated fish lightly with corn meal.
Fry golden brown on each side, turn the fish carefully after browning each side. Serve now with a garnish of the sliced tomatoes and fresh lemon squeezed over the fish.
Enjoy with a tasty branded or original Mojito.
- Calories 689
- Carbohydrates18 g (6%)
- Fat43 g (67%)
- Protein55 g (111%)
- Saturated Fat12 g (62%)
- Sodium923 mg (38%)
- Polyunsaturated Fat9 g
- Fiber4 g (18%)
- Monounsaturated Fat18 g
- Cholesterol213 mg (71%)
Piranha Soup (Caldo de Piranha)
4 lbs (2 kg) piranhas – approximately 10 fish
3 cloves garlic, crushed
3 Tbsp. fresh-squeezed lime juice
1 Tbsp. white wine or cider vinegar
salt and pepper to taste
1/2 cup plus 2 Tbsp. neutral vegetable oil
2 large tomatoes, peeled, seeded and chopped
1 large green bell pepper, cut into julienne strips
1 medium onion, chopped
1 Tbsp. green onion, chopped
2 Tbsp. cilantro, chopped
More at Piranha Soup Recipe