Use these Brazilian recipes to prepare fresh piranha native style. The cultured species associated with piranhas, Cachama, are often used where piranhas are not local. Cachama [in Colombia] and Tambaqui or Pacu [in Brazil], also from the Amazon and Orinoco river basins, can also be used. The two Cachama species commercially cultivated in Central and South America are white [Piaractus brachypomus] and black [Colossoma macropomum]. If you don't have one of them, any solid white fish or fillet is enough. Here are four delicious ways to prepare a piranha:
Kiwi fish in tomato sauce
Ingredients:
Piranha, whole, clean and zoom
4 solid, ripe tomatoes
1 chopped medium size onion
2 tablespoons chopped fresh parsley
Half a cup of water
2 tablespoons margarine
Seasoning with salt and pepper
Route:
Strip the logo and cut into small squares. Place half of the tomatoes and onions in a large frying pan, place the cleaned piranha on top, and cover with the remaining tomatoes, onions and parsley. Add salt and pepper.
Add half of the water and cook over low heat for about 20 minutes, or until the fish is easily pierced with a fork.
Carefully remove the piranha from the pan and place it on a warm plate.
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The mixture in the drying tray was further reduced for 5 minutes until it thickened and poured onto the piranha.
Brazilian piranha soup
Ingredients:
Piranha, whole fish [or head]
Green vegetables in the season or tasting
Carrot, peeled, sliced or diced
Yam, peeled, chopped
Comment, whole small or quarter
Seasoning with salt and pepper
1 or 2 small peppers to taste a little
Small ginger root, coarsely chopped
1 or 2 slices or wedge lemon or lime
Route:
Boil the whole fish with vegetable soup and ginger slices. Add fresh vegetables. Remove the bones and larger fins from the fish. Cut the lemon or lime as a decoration. Remember that the head is an aphrodisiac and is often taken alone. The soup can also be made entirely from the piranha head if needed.
Fried mermaid
Ingredients:
Each medium sized piranha
2 or 3 cloves of garlic
Salt and pepper
Branch of fresh parsley
Whole lemon or lime
1 or 2 whole ripe tomatoes, sliced
a small amount of seasoned flour or corn flour
Route:
Thoroughly clean and scale the fish. Make a series of bevels from the top of the fish to the abdomen along the sides of the fish. Smash the garlic cloves, add salt and a pinch of pepper. Wipe this mixture to the cuts on both sides of the fish. Wrap with wet banana leaves [or wet tissue]. Allow to marinate for 30 minutes to an hour. Some Colombian chefs chilled overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Gently sprinkle the marinated fish with seasoned flour or corn flour. Fry golden brown on each side, brown and carefully turn. Squeeze the cut tomato and fresh lemon or lime juice onto the fish and serve.
BBQ piranha Amazon style
Grilling fresh fish on an open fire is always a delicious way to enjoy freshly caught. Use whole clean and scaled fish, gently wipe with oil, season with salt and pepper or other available spices, then place it on the grill, about 4-6 inches from the heat. In the wild, you can use the twigs and the frame of the shaved saplings to put the fish on the fire. Cover the fish with banana leaves [or foil] and cook until the bottom of the fish is brown, about 6-8 minutes. Carefully turn the fish and continue until the meat near the bone [check with the tip of a knife or long fork] for about 8 to 10 minutes. Smaller fish usually work best with this method, especially in the jungle.
Modifying these programs will slowly adapt you to use them with the grill. If you haven't already, be sure to read the article "Piranha: Deadly and Delicious" on the following website: http://EzineArticles.com/? Id = 72722. Buen Provecho!
Orignal From: Preparing a piranha: four delicious recipes for an adventurous diet
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