Entree: Colombia – Amazonian Colombia – Pirarucú en Salsa de Coco (Arapaima fillets cooked in a fragrant coconut sauce with citrus and Amazonian aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 pirarucú fillets, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 small red bell pepper, seeded and sliced
- 1 small hot pepper (ají) whole or sliced, optional
- 13.5 oz (400 ml) coconut milk
- 1/2 cup (120 ml) fish stock or water
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 g) achiote (annatto) paste or powder
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped scallions
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Pat the pirarucú fillets dry and season lightly with salt and pepper. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat and sear the fillets 2–3 minutes per side until lightly golden; transfer to a plate and keep warm.
2. Add the remaining 1 tbsp (15 ml) oil to the skillet. Sauté the sliced onion over medium heat until translucent, about 4 minutes. Add the garlic, red bell pepper, and ají (if using) and cook 2–3 minutes until softened.
3. Stir in the achiote, then add the coconut milk and fish stock or water, scraping up any browned bits. Bring the sauce to a gentle simmer and let it reduce 5–7 minutes until slightly thickened.
4. Return the seared pirarucú fillets to the skillet, spooning sauce over them. Simmer gently 4–6 minutes more, or until fish is opaque and flakes easily.
5. Stir in the lime juice, chopped cilantro, and scallions. Taste and adjust salt and pepper. Serve the pirarucú with plenty of sauce over rice or boiled yuca, garnished with extra cilantro and lime wedges.