Tambaqui na Brasa

Tambaqui na Brasa (Grilled Amazonian Fish)

A signature dish from the Amazon region, Tambaqui na Brasa is a whole fish grilled over open coals, seasoned simply with lime, garlic and pepper so the clean, fatty flavour of the fish shines. The traditional method uses a wooden stick and a backyard grill, which we adapt here for a home kitchen.

Prep

25 min

Cook

35 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.2 kg (2½ lb) whole tambaqui, gutted and scaled, head and tail on; substitute with pompano, red snapper or branzino if tambaqui is unavailable
• •4 g (1 tsp) coarse sea salt
• •6 g (1 tbsp) freshly ground black pepper
• •6 cloves garlic, finely minced or crushed into a paste
• •60 ml (¼ cup) fresh lime juice, about 3–4 limes
• •30 ml (2 tbsp) neutral oil, such as canola or sunflower
• •1 whole lime, cut into wedges, for serving
• •30 g (¼ cup) coarse salt, for the grill tray, optional
• •1 bunch fresh cilantro, optional, for serving

Steps

1. 1 Rinse the fish under cold water and pat completely dry, inside and out. Make 3 to 4 deep diagonal slashes on each side of the fish, cutting down to the bone, so the seasoning penetrates and the heat cooks evenly.
2. 2 In a small bowl, mix the minced garlic, lime juice, oil, salt and pepper to form a loose paste. Rub this mixture generously all over the fish, working it into the cavity and into the slashes. Marinate for 20 minutes at room temperature, or up to 1 hour refrigerated.
3. 3 Prepare a charcoal grill for medium-high direct heat (around 190–200 °C / 375–400 °F). If using a gas grill, preheat with all burners on high, then reduce to medium. If using a home oven, preheat to 220 °C / 425 °F and set the rack in the middle — finish with a brief sear under the broiler if a charred skin is desired.
4. 4 Oil the grill grates well using tongs and an oiled paper towel. If using the Amazonian salt-tray method, spread a thick layer of coarse salt on a baking sheet and lay the fish on top (this keeps the fish moist and gently seasons the skin).
5. 5 Place the fish on the grill and cook, lid closed, for 12–15 minutes per side. Do not move it for the first 5 minutes so the skin releases cleanly. Baste with any remaining marinade once you flip it.
6. 6 Test for doneness: insert a thin knife at the thickest part near the backbone — the flesh should be opaque all the way through and flake easily, and the internal temperature at the thickest part should read 62 °C / 145 °F on an instant-read thermometer.
7. 7 Carefully transfer the fish to a platter, let it rest for 5 minutes, then serve with lime wedges, a sprinkle of cilantro and the traditional Amazonian side of farofa (toasted manioc flour), white rice or pirão (fish thickened with manioc flour).