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Breaded Pintado with vegetables and honey
Nativ products in this recipe
Amazonian Pintado Breaded Fillet

Information
Serving: 5 portions
Preparation Time: 30 minutes
Ingredients
  • 3 medium size white carrots (parsnip) sliced in round slices
  • 2 large carrots sliced in round slices
  • 4 tablespoons of olive oil
  • 2 tablespoons of grated ginger
  • 2 sliced spring onion stalks
  • 2 chopped spring onion branches
  • salt and pepper freshly ground
  • 3 ½ teacups of oil (700 ml)
  • 1 package of Amazonian Pintado Breaded Fillet (380 g)
  • 3 tablespoons of butter
  • 300 g of snow peas cut obliquely
  • 4 tablespoons of honey
Preparation

    Season the white carrot and the carrot with olive oil, ginger, fresh herbs, salt and pepper and let it marinating for 15 minutes. In the mean time, prepare the Amazonian Pintado Breaded Fillet: use a medium size pot with thick bottom, Heat the oil over medium heat for about 8 minutes. Fry the fillets still frozen in three takes (approximately 3 units at the time) for approximately 6 minutes, flipping them over at half time so they may brown equally all around. Remove the fillets from the oil with a skimmer and place them over a paper towel so as to clear the excess of oil and let the fillets dried. Repeat the operation until finishing the last fillet. Finish preparing the vegetables: heat a large and thick frying pan over medium heat. When the frying pan is hot, add the butter, marinated vegetables and simmer for about 8 minutes. Put together the peas and fly them quickly in the frying pan so they may cook and yet be crisp (about 5 minutes). Turn off the heat, add the honey and mix. Serve the dish accompanied by the small Amazon Pintado fillets.



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