Preparation

Place the fish in the eve's sauce, in a container with water and lemon juice.
Remove the fish, drain the water, dry it with absorbent paper or a towel and cut it into slices.
Brush the slices with the olive oil and the piripiri (if you choose) and bake them over charcoal.
Serve with boiled banana or rice.

Ingredients

  • 400 g of dried fish
  • Juice of 1 lemon
  • Olive oil q.s.
  • Chilli Piripiri (optional)