Preparation

Leave the pirarucu to soak overnight to remove excess salt.
Scalding once.
After scalding the pirarucu, shred it and sauté it with oil and onion, garlic, pepper and green or coriander smell.
Cut the carrots and potatoes into slices.
In a refractory glass dish, assemble the dish as follows: a layer of pirarucu, another layer of carrots, potatoes and peas.
Place the rest of the pirarucu.
Make a ring of potatoes and carrots around it.
Then cover everything with coconut milk, sour cream, sprinkle the grated cheese on top and the olives to garnish.
Place in the medium oven until the pirarucu is completely cooked and golden on top.

Ingredients

  • 1/2 kg of salted pirarucu fillet
  • 1 glass of coconut milk
  • 1 can of sour cream
  • 1 can of peas
  • pitted green olives to taste
  • 1 packet of grated cheese
  • 1 chopped onion
  • 2 cloves of crushed garlic
  • 1/3 chopped pepper
  • 3 large potatoes
  • 2 large carrots
  • Coriander or parsley