Surubí, a prized freshwater fish native to South America, is renowned for its firm, white flesh and delicate flavor. It’s a versatile ingredient that lends itself to a variety of culinary preparations, making it a favorite among chefs and home cooks alike. In this article, we will explore five tantalizing recipes featuring Surubí, each showcasing the fish in a unique and delicious way. From spicy soups to grilled masterpieces, these dishes highlight the culinary traditions of their countries of origin and the creative talents of renowned chefs. Let’s dive into the rich flavors and diverse techniques that make Surubí a star in the kitchen.
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Surubí in Cilantro and Serrano Chili Sauce.🐟
History and Origin
Originating from Mexico, this vibrant dish combines the freshness of cilantro with the heat of serrano chilis, creating a sauce that perfectly complements the mild flavor of Surubí. The recipe has been popularized by Mexican chef Enrique Olvera, known for his innovative take on traditional Mexican cuisine.
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Ingredients
- 4 Surubí fillets (approximately 200 grams each)
- 1 bunch fresh cilantro (about 50 grams), finely chopped
- 3 serrano chilis, seeded and finely chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Steps
- Marinate the Fish
- Time: 10 minutes
- Instructions:
- Season the Surubí fillets with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- In a bowl, mix 2 tablespoons of olive oil with 2 tablespoons of lime juice.
- Brush this mixture over the fillets and let them marinate for 10 minutes.
- Prepare the Sauce
- Time: 5 minutes
- Instructions:
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Add 4 minced garlic cloves and 3 finely chopped serrano chilis.
- Sauté until fragrant, about 2-3 minutes.
- Add 50 grams of finely chopped cilantro and cook for another 2 minutes. Remove from heat.
- Cook the Fish
- Time: 10 minutes
- Instructions:
- Heat a grill pan over medium-high heat.
- Grill the fillets for about 4-5 minutes on each side, or until cooked through.
- Combine and Serve
- Time: 5 minutes
- Instructions:
- Plate the grilled Surubí fillets.
- Spoon the cilantro and chili sauce over the top.
- Serve immediately with a side of steamed rice or roasted vegetables.
Spicy Surubí Soup.🐟
History and Origin
This spicy soup hails from Peru, a country known for its rich culinary heritage. It’s a hearty dish often prepared by home cooks and has been brought to international attention by chefs like Gastón Acurio, who celebrate Peruvian cuisine on the global stage.
Ingredients
- 500 grams Surubí fillets, cut into bite-sized pieces
- 2 medium potatoes, peeled and diced
- 2 tablespoons Aji Amarillo paste
- 1 large red onion, finely chopped
- 3 cloves garlic, minced
- 1 liter fish stock
- 1/2 bunch fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Preparation Steps
- Prepare the Base
- Time: 10 minutes
- Instructions:
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add 1 large finely chopped red onion and 3 minced garlic cloves.
- Sauté until soft, about 5 minutes.
- Stir in 2 tablespoons of Aji Amarillo paste and cook for another 2 minutes.
- Add Potatoes and Stock
- Time: 15 minutes
- Instructions:
- Add 2 diced potatoes to the pot and stir to coat with the paste.
- Pour in 1 liter of fish stock and bring to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Cook the Fish
- Time: 7 minutes
- Instructions:
- Add 500 grams of Surubí pieces to the pot.
- Cook until the fish is opaque and flakes easily, about 5-7 minutes.
- Finish and Serve
- Time: 3 minutes
- Instructions:
- Season the soup with salt and black pepper to taste.
- Stir in 1/2 bunch of chopped cilantro just before serving.
- Ladle the soup into bowls and serve hot.
Grilled Surubí with Lemon and Garlic Sauce.🐟
History and Origin
This simple yet flavorful dish is inspired by Mediterranean cuisine, particularly from Greece. Grilled fish is a staple in Greek cooking, and chefs like Yotam Ottolenghi have showcased similar recipes in their Mediterranean-inspired cookbooks.
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Ingredients
- 4 Surubí fillets (approximately 200 grams each)
- 6 cloves garlic, minced
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Steps
- Marinate the Fish
- Time: 10 minutes
- Instructions:
- In a bowl, mix 4 tablespoons of olive oil, 3 tablespoons of lemon juice, and 6 minced garlic cloves.
- Place the Surubí fillets in a shallow dish and pour the marinade over them.
- Let them marinate for 10 minutes.
- Heat the Grill
- Time: 5 minutes
- Instructions:
- Preheat the grill to medium-high heat.
- Grill the Fish
- Time: 10 minutes
- Instructions:
- Grill the fillets for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks.
- Serve
- Time: 5 minutes
- Instructions:
- Transfer the grilled fish to a serving platter.
- Sprinkle with 1/4 cup of chopped parsley.
- Serve immediately with a fresh green salad or grilled vegetables.
Oven-Baked Surubí with Almond and Herb Crust.🐟
History and Origin
This elegant dish is inspired by French cuisine, where crusted fish dishes are a fine dining staple. French chef Alain Ducasse, known for his mastery of sophisticated flavors, has popularized similar recipes.
Ingredients
- 4 Surubí fillets (approximately 200 grams each)
- 100 grams almonds, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup breadcrumbs
- 50 grams Parmesan cheese, grated
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Steps
- Preheat Oven
- Time: 10 minutes
- Instructions:
- Preheat your oven to 200°C (390°F).
- Prepare the Crust
- Time: 10 minutes
- Instructions:
- In a bowl, mix 100 grams of chopped almonds, 1/2 cup of breadcrumbs, 50 grams of grated Parmesan cheese, 1/4 cup of chopped parsley, 1 tablespoon of chopped thyme, and 1 tablespoon of chopped rosemary.
- Add 3 tablespoons of olive oil and mix until combined.
- Prepare the Fish
- Time: 5 minutes
- Instructions:
- Place the Surubí fillets on a baking sheet lined with parchment paper.
- Brush the fillets with 2 tablespoons of Dijon mustard.
- Add the Crust
- Time: 5 minutes
- Instructions:
- Press the almond and herb mixture onto the top of each fillet, ensuring it sticks well.
- Bake
- Time: 25 minutes
- Instructions:
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden and the fish is cooked through.
Surubí Soup with Coconut Milk and Lime.🐟
History and Origin
This dish is influenced by Thai cuisine, known for its bold flavors and use of coconut milk. Chef David Thompson, an expert in Thai cooking, has introduced similar dishes that balance spicy, sweet, and sour flavors beautifully.
Ingredients
-
- 500 grams Surubí fillets, cut into bite-sized pieces
- 400 ml coconut milk
- 500 ml chicken stock
- 2 stalks lemongrass, smashed
- 5 kaffir lime leaves
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1 red chili, sliced (optional)
- Salt to taste
Preparation Step
- Prepare the Broth
- Time: 10 minutes
- Instructions:
- In a large pot, combine 400 ml of coconut milk, 500 ml of chicken stock, 2 smashed stalks of lemongrass, and 5 kaffir lime leaves.
- Bring to a gentle boil over medium heat.
- Add Flavors
- Time: 10 minutes
- Instructions:
- Stir in 2 tablespoons of red curry paste, 2 tablespoons of fish sauce, and 1 tablespoon of brown sugar.
- Simmer for 10 minutes to let the flavors meld together.
- Cook the Fish
- Time: 7 minutes
- Instructions:
- Add 500 grams of Surubí pieces to the pot.
- Cook until the fish is opaque and flakes easily, about 5-7 minutes.
- Finish and Serve
- Time: 8 minutes
- Instructions:
- Add 2 tablespoons of lime juice to the soup.
- Taste and add salt as needed.
- Stir in 1/4 cup of chopped cilantro just before serving.
- Garnish with sliced red chili if desired.
- Serve hot in bowls.
