Entree: Brazil – Amazonas – Pirarucu de Casaca (Pirarucu in a Coat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 35 min

Additional 15 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 pirarucu fillets, approx. 1 lb (450 g) each, salt-cured (or salted-and-dried arapaima)
- 4 cups (960 ml) cold water, plus extra for soaking
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) butter
- 2 medium onions, approx. 10 oz (280 g), thinly sliced
- 4 cloves garlic, approx. 0.42 oz (12 g), minced
- 1 medium red bell pepper, approx. 6 oz (170 g), diced
- 3 medium tomatoes, approx. 14 oz (400 g), diced
- 1/2 cup (75 g) pitted black olives, sliced
- 3 large eggs, approx. 6 oz (170 g), beaten
- 3 hard-boiled eggs, approx. 6 oz (170 g), sliced for garnish
- 3 cups (360 g) farinha de mandioca (coarse manioc/cassava flour)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) black pepper
- Salt to taste (use cautiously if using salt-cured pirarucu)
- Optional: 1 tbsp (15 ml) dendê (palm) oil for finishing (authentic regional touch)

Show original ingredient measurements

- 2 pirarucu fillets, approx. 1 lb (450 g) each, salt-cured (or salted-and-dried arapaima)
- 4 cups (960 ml) cold water, plus extra for soaking
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) butter
- 2 medium onions, approx. 10 oz (280 g), thinly sliced
- 4 cloves garlic, approx. 12 g, minced
- 1 medium red bell pepper, approx. 6 oz (170 g), diced
- 3 medium tomatoes, approx. 14 oz (400 g), diced
- 1/2 cup (75 g) pitted black olives, sliced
- 3 large eggs, approx. 6 oz (170 g), beaten
- 3 hard-boiled eggs, approx. 6 oz (170 g), sliced for garnish
- 3 cups (360 g) farinha de mandioca (coarse manioc/cassava flour)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) black pepper
- Salt to taste (use cautiously if using salt-cured pirarucu)
- Optional: 1 tbsp (15 ml) dendê (palm) oil for finishing (authentic regional touch)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the salt-cured pirarucu under cold water, then submerge in 4 cups (960 ml) cold water and refrigerate 12–24 hours, changing the water 2–3 times to desalt; taste a small piece to ensure salt level is correct.
2. Place the desalted pirarucu in a pot, cover with fresh water, bring to a simmer and poach gently 10–12 minutes until opaque and flaky; drain, let cool slightly, then remove skin and bones and flake the flesh into large pieces.
3. In a large skillet or pan, heat olive oil and butter over medium heat; add sliced onions and cook 8–10 minutes until soft and translucent. Add minced garlic and cook 1 minute more.
4. Add diced red pepper and tomatoes to the skillet and cook until softened and the mixture is slightly reduced, about 6–8 minutes; stir in olives, chopped cilantro and parsley, and lime juice; season lightly with pepper.
5. Add the flaked pirarucu to the vegetable mixture and toss gently to combine and warm through, breaking the fish into bite-sized pieces; adjust seasoning carefully for salt.
6. Pour beaten eggs over the fish-and-vegetable mixture and cook, stirring gently, until the eggs are set but still moist, about 2–3 minutes.
7. Remove from heat and fold in manioc flour a cup at a time until mixture holds together but is not dry — you may use slightly less or more flour depending on moisture (about 3 cups (360 g) total); let cool slightly.
8. Transfer half the mixture to a shallow baking dish, spread evenly, arrange sliced hard-boiled eggs over it, then top with remaining fish mixture to form a second layer; press lightly to compact.
9. If desired, drizzle with 1 tbsp (15 ml) dendê (palm) oil or a little extra olive oil; bake in a preheated 350°F (175°C) oven 15–20 minutes to set and lightly brown the top.
10. Serve hot, garnished with additional chopped parsley/cilantro and lime wedges; traditionally accompanied by fried plantains or white rice.

1. Rinse the salt-cured pirarucu under cold water, then submerge in 4 cups (960 ml) cold water and refrigerate 12–24 hours, changing the water 2–3 times to desalt; taste a small piece to ensure salt level is correct.
2. Place the desalted pirarucu in a pot, cover with fresh water, bring to a simmer and poach gently 10–12 minutes until opaque and flaky; drain, let cool slightly, then remove skin and bones and flake the flesh into large pieces.
3. In a large skillet or pan, heat olive oil and butter over medium heat; add sliced onions and cook 8–10 minutes until soft and translucent. Add minced garlic and cook 1 minute more.
4. Add diced red pepper and tomatoes to the skillet and cook until softened and the mixture is slightly reduced, about 6–8 minutes; stir in olives, chopped cilantro and parsley, and lime juice; season lightly with pepper.
5. Add the flaked pirarucu to the vegetable mixture and toss gently to combine and warm through, breaking the fish into bite-sized pieces; adjust seasoning carefully for salt.
6. Pour beaten eggs over the fish-and-vegetable mixture and cook, stirring gently, until the eggs are set but still moist, about 2–3 minutes.
7. Remove from heat and fold in manioc flour a cup at a time until mixture holds together but is not dry — you may use slightly less or more flour depending on moisture (about 3 cups/360 g total); let cool slightly.
8. Transfer half the mixture to a shallow baking dish, spread evenly, arrange sliced hard-boiled eggs over it, then top with remaining fish mixture to form a second layer; press lightly to compact.
9. If desired, drizzle with 1 tbsp (15 ml) dendê (palm) oil or a little extra olive oil; bake in a preheated 350°F (175°C) oven 15–20 minutes to set and lightly brown the top.
10. Serve hot, garnished with additional chopped parsley/cilantro and lime wedges; traditionally accompanied by fried plantains or white rice.