Paiche (pirarucu or arapaima) is the second largest fish in the freshwater world, measuring up to 3 meters long and weigh up to 250 kg. At certain times of the year, it lives in poorly oxygenated water, so it doesn’t absorb enough oxygen through its gills, so it must breathe atmospheric air. With the meat of paiche, you can prepare delicious and nutritious recipes:
Paiche Salad
Ingredients
- Four hundred grams of fresh paiche fillet
- Two hundred grams of sliced hearts of palm
- A red pepper, julienned
- Four tomatoes, peeled, julienned
- A julienned cucumber
- Fifty grams of olive
- A lemon
- Two tablespoons of mayonnaise
- A tablespoon of Worcestershire sauce
- A leaf of lettuce
- Salt and pepper to taste
Preparation
- Cover the fillets with bread crumbs and fry, cut into strips and place them neatly on top of lettuce with hearts of palm, peppers, tomatoes, pickles and olives, cover with mayonnaise, Worcestershire sauce, lemon, salt and pepper.
Paiche in Lemon Butter
Ingredients
- Four hundred grams of fresh paiche fillets
- One hundred grams of bread crumbs
- Two hundred grams of crushed yucca
- Fifty grams of butter
- Fifty grams of parmesan cheese
- Half cup of heavy cream
- Salt and pepper to taste
For the lemon butter
- One hundred grams of butter bleached
- Two teaspoons of lemon juice
- Middle pepper finely chopped
- A teaspoon of chopped parsley
Preparation
- Season the fillets, then cover with bread crumbs and fry. In a saucepan melt butter, add the yucca, cheese, cream, salt and pepper, then beat until the point of mush.
- Lemon butter: Combine all ingredients and cool in platinum paper for a few minutes. Finally, serve m the fish and put the lemon butter.
Paiche covered with Rice
Ingredients
- 1 / 2 kilo of cooked rice
- 1 / 2 kilo of chopped cooked paiche
- 1 teaspoon of crushed garlic
- 1 / 2 cup of chopped red onion
- 2 tomatoes peeled and chopped
- 1 tablespoon of chopped cilantro
- 1 teaspoon of black pepper
- 1 tablespoon of soy sauce
- 2 tablespoons of oil
- Salt to taste
Preparation
- In a skillet, place the oil, fry the garlic, add onions, tomatoes, pepper, soy sauce, paiche and bring to the boil 5 minutes, at the end, add the soy sauce and coriander (cilantro), season with salt to taste, stir well and remove from heat.
- Strain over an aluminum plate and place the rice first, then the preparation and finally another layer of rice, press well and remove the container.
Paiche Ceviche
Ingredients
- 800 gr. of paiche fillet
- 5 lemons
- 5 sweet lemons
- 1 onion
- 1 yellow yucca
- 1 clove of garlic
- 1 green banana
- 1 chili
- Salt and pepper to taste
Preparation
- Cut fish into 2 x 2 cm cubes, season fish and marinade a few minutes in the red pepper and garlic.
- Then sprinkle with lemon juice, with half the onion and move a couple of minutes, then, add sweet lemon juice and remaining onion. Serve with a side of roasted banana and boiled yucca.
Paiche Omelet
Ingredients
- A quarter of a kilo of dried salted paiche
- Four eggs
- A small onion
- A small tomato
- A teaspoon of chopped cilantro
- Salt and pepper to taste
Preparation
- Soak paiche one or two hours apart, beat the eggs with salt and pepper, mix with onions and chopped tomatoes, cilantro and paiche.
- Fry in hot oil. You can serve it with rice, yucca or banana boiled or fried, and with a sauce of onions.
