Dinner

Pirarucu Escabeche with Charred Corn Purée, Ají Amarillo Oil & Toasted Cassava Flour Dust

Name: Pirarucu Escabeche with Charred Corn Purée, Ají Amarillo Oil & Toasted Cassava Flour Dust
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 pirarucu fillets (180g each; or substitute halibut or cod), skin on; 60ml neutral oil; 6g sea salt; 2g cracked black pepper; 2 red bell peppers; 1 red onion, thinly sliced; 3 garlic cloves, thinly sliced; 100ml passion fruit vinegar (or white wine vinegar mixed with passion fruit juice); 50ml coconut vinegar; 100ml fish or vegetable stock; 2g coriander seeds, toasted and crushed; 2 bay leaves; 3 fresh cilantro stems; 1 fresh red Thai chili, sliced; 280g fresh corn kernels (cut from 2 cobs); 100ml fish stock; 30ml coconut milk; 1 lime; 1 yellow ají amarillo pepper (or 15ml ají amarillo paste); 40ml extra-virgin olive oil; 30g cassava flour; 5g unsalted butter

A thick, delicate fillet of pirarucu (the Amazon's prized giant river fish, with meaty texture and mild flavor) crisped skin-side down then finished in a glossy escabeche of pickled charred peppers, onions, and tropical fruit vinegars. Served atop a vibrant charred corn purée and finished with a drizzle of ají amarillo oil and a shower of toasted cassava flour dust.

1118calper serving 85gprotein 66gcarbs 60gfat 25min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this