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Prepare freshly caught piranha native style, with this Brazilian recipes. Cachama, a piranha-related agricultural risen species, is often used in Piranha are not locally available. Cachama (in Colombia) and Tambaqui or pacu (Brazil), which also originates in the Amazon and Orinoco river basins can also be used. Two Cachama species harvested commercially in Central and South America are white (Piaractus brachypomus) and the black one (Colo Soma macropomum). If one is not available where you live, what company white-flesh fish or fillets will amply sufficient. Here are four delicious ways to prepare Piranha
Piranha in tomato sauce
Ingredients:
Piranha, whole, cleaned and scaled
4 firm, ripe tomato
1 finely chopped medium onion
2 tablespoons finely chopped fresh parsley
half a cup of water
2 tablespoons of margarine
salt and pepper to taste
Directions:
Peel and cut the tomatoes into small pieces. Put half the tomatoes and onion in a large pan, put the cleaned Piranha on top then cover it with the rest of the tomato, onion and parsley. Add the salt and pepper.
Add half the water and cook covered over low fire for about 20 minutes or until the fish can be easily pierced with a fork.
Piranha Carefully remove from pan and place on hot form.
Reduce the mixture in the pan for 5 minutes longer until thickened and pour over piranha.
Brazilian Piranha Soup
Ingredients:
Piranha, whole fish (or head)
green vegetables in summer or taste
carrots, peeled and sliced or diced
Chinese, peeled and cut up
onion, all small or quartered
salt and pepper to taste
1 or 2 small chilies to spice it up a bit
small ginger root, coarsely chopped
1 or 2 slices or wedged lemons or limes
Directions:
Funds whole fish in vegetable stock with spices and pieces of ginger. Add fresh cut up vegetables. Remove bones and larger fins of the fish. Cut the lemon or lime as a garnish. Remember, the head is an aphrodisiac and is often served separately. The soup can also be done entirely from Piranha heads if desired.
Fried piranha
Ingredients:
A medium-sized whole Piranha for each serving
2 or 3 cloves of garlic
salt and pepper
sprig fresh parsley
whole lemon or lime
1 or 2 whole ripe tomatoes, sliced
small amount of seasoned flour or corn meal
guidelines
clean and scale the fish carefully. Make a series of diagonal cuts along both sides of the fish from head to stomach. Crush the garlic and mix with salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with wet banana leaf (or damp paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave the refrigerator overnight. Heat some fresh oil in high heat in large skillet. Jump marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomatoes and fresh lemon or lime juice squeezed over the fish.
Grilling Piranha Amazon Style
Grilling caught fish on an open fire is always tasty way to enjoy fresh catch. Use whole cleaned and scaled fish, rub it lightly with oil, season it with salt and pepper, or other spices, then place it on the grill, about 4 to 6 inches from the heat. In nature, you can use the framework of small twigs and saplings moisture to position the fish over the fire. Cover fish with banana leaf (or aluminum foil), and cook until the fish the edge of a lower, about 6-8 minutes. Turn the fish carefully and continue until the meat near the bone is (check with the tip of a small knife or a long fork), about 8 to 10 minutes. Smaller fish usually work best using this method, especially in the woods.
Changes to these methods slightly will allow you to adapt them for use with a barbecue grill. If you are not already, be sure. Read the following article “Piranha: Deadly and Delicious Delicious” Is online at: Http://EzineArticles.com/?id=72722 . Buen provecho!
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Source by Larry M. Lynch