Prepare your freshly caught piranha the native way, with these Brazilian recipes. The cachama, a farm-raised species related to piranhas, is often used where piranhas are not locally available. Cachama (in Colombia) and Tambaqui or Pacu (in Brazil) can also be used, which also originate from the Amazon and Orinoco river basins. Two species of Cachama cultivated commercially in Central and South America are the white (Piaractus brachypomus) and the black (Colossoma macropomum). If one of these is not available where you live, any firm white meat fish or fillet will do. Here are four delicious ways to prepare your Piranha:
Piranha in Tomato Sauce
Ingredients:
Piranha, whole, cleaned and scaled
4 firm, ripe tomatoes
1 medium onion finely chopped
2 tablespoons finely chopped fresh parsley
half cup water
2 tablespoons of margarine
salt and pepper to taste
Addresses:
Peel and cut the tomatoes into small cubes. Put half the tomatoes and onion in a large skillet, place the cleaned piranha on top and cover with the rest of the tomato, onion and parsley. Add salt and pepper.
Add half of the water and simmer covered for about 20 minutes or until fish can be easily pierced with a fork.
Carefully remove the piranha from the pan and place on a warm serving plate.
Reduce the mixture in the pan for a further 5 minutes until thick and pour over the Piranha.
Brazilian Piranha Soup
Ingredients:
Piranha, whole fish (or heads)
seasonal vegetables or to taste
carrots, peeled and sliced or diced
sweet potatoes, peeled and cut
onions, small whole or quartered
salt and pepper to taste
1 or 2 small chilies to spice things up a bit
small ginger root, coarsely chopped
1-2 lemons or limes, sliced or wedged
Addresses:
Boil whole fish in vegetable broth with spices and pieces of ginger. Add fresh cut vegetables. Remove the bones and larger fins from the fish. Lemon or lime wedges as a garnish. Remember, the head is an aphrodisiac and is often served separately. The soup can also be made entirely with piranha heads if you like.
fried piranha
Ingredients:
One whole medium-sized piranha for each serving
2 or 3 garlic cloves
salt and pepper
sprig of fresh parsley
whole lemon or lime
1 or 2 whole ripe tomatoes, sliced
small amount of seasoned flour or grits
Addresses:
Clean and scale the fish well. Make a series of diagonal cuts along both sides of the fish from the top to the belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap in a damp banana leaf (or a damp paper towel). Let marinate for 30 minutes to an hour. Some Colombian cooks leave it refrigerated all night. Heat some fresh cooking oil over high heat in a large skillet. Dust the marinated fish lightly with seasoned flour or grits. Fry browned on both sides, turning fish carefully after browning. Serve hot garnished with tomato slices and freshly squeezed lemon or lime juice over the fish.
Amazonian-style roasted piranha
Grilling fresh fish on an open fire is always a tasty way to enjoy a fresh catch. Use a clean, scaleless whole fish, lightly brush with oil, season with salt and pepper or other available spices, then place on a rack, about 4 to 6 inches from the heat. In nature, you can use a frame of small branches and shaved saplings to place the fish over the fire. Cover the fish with a banana leaf (or aluminum foil) and cook until the fish is golden brown on the bottom, about 6 to 8 minutes. Carefully flip the fish and continue until the meat is close to the bone (check with the tip of a small knife or long fork), about 8 to 10 minutes. Smaller fish generally do better with this method, especially in the jungle.
Slightly modifying these procedures will allow you to adapt them for use with a barbecue grill. If you haven’t already, be sure to read the article “Piranha: Deadly and Delicious” which is online at: http://EzineArticles.com/?id=72722. Enjoy!
