Explore the Best Arapaima Fish Dishes: Unique Recipes to Try

Discover the most delicious ways to Arapaima Fish Dishes, a giant freshwater fish. Arapaima is known for its tender, flavorful meat, and whether you’re an adventurous home cook or looking to try something new, these recipes will elevate your cooking with the exotic flavor of arapaima. Learn tips and techniques for obtaining, preparing, and cooking arapaima, and impress your friends and family with dishes that bring a taste of the Amazon to your table.

1. Paiche with Miso Butter and Fennel Radish Salad

Here’s a detailed recipe for Paiche with Miso Butter and Fennel Radish Salad, a dish that combines the rich flavor of Paiche (also known as Arapaima) with the tangy sweetness of miso butter and the crunch of fennel and radish:

Ingredients:

• For the Paiche:
  • 4 Paiche fillets, about 6 ounces each, 3/4 inch thick
  • Salt and pepper to taste
• For the Miso Butter Sauce:
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons white miso
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 3 tablespoons unsalted butter, cut into small pieces
• For the Fennel Radish Salad:
  • 1/2 fennel bulb
  • 5 radishes
  • 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • 20 mint leaves, thinly sliced
  • Salt to taste

Instructions:

1. Prepare the Fennel Radish Salad:
   • Thinly slice the fennel, radishes, and lemon using a mandolin or a sharp knife.
   • Toss the slices with olive oil, salt, and mint leaves.
2. Make the Miso Butter Sauce:
   • In a small saucepan, combine lemon juice, miso, mustard, and sugar. Whisk until smooth.
   • Heat the mixture over low heat and whisk in the butter, allowing it to melt and emulsify the sauce.
3. Cook the Paiche:
   • Season the Paiche fillets with salt and pepper.
   • Heat a non-stick pan over medium heat. Add a small amount of oil and cook the Paiche for about 4 minutes per side, or until it reaches your desired level of doneness.
4. Serve:
   • Place the cooked Paiche on a plate.
   • Drizzle the miso butter sauce over the fish.
   • Serve with the fennel radish salad.

Notes:

• Paiche is a firm fish that holds well to cooking and has a buttery flavor, making it perfect for this dish1.
• The miso butter adds a rich and savory element, while the fennel and radish provide a refreshing crunch4.

This recipe is inspired by the combination of flavors and textures found in and  Enjoy!

2. White Fish with Brazil Nut Milk

Here’s a detailed recipe for White Fish with Brazil Nut Milk, inspired by Jamie Oliver’s version using Pirarucu (Arapaima) or cod:

Ingredients:

• For the Brazil Nut Milk:
  • 300g raw Brazil nuts
  • 400ml water
• For the Fish and Vegetables:
  • 2 fresh pirarucu (arapaima) or cod fillets (about 200g each), skin on
  • 60g sweet potato
  • 60g mandioquinha (arracacha/Peruvian parsnip) or parsnip
  • 2 tablespoons fresh coriander
  • 60g winter squash
  • 1 red onion
  • 60g okra
  • 60g West Indian gherkin or small cucumber
  • 60g tomato
  • 3-4 sprigs of fresh thyme

Instructions:

1. Make the Brazil Nut Milk:
   • Blend Brazil nuts with water for 5 minutes.
   • Refrigerate the mixture for 30 minutes.
   • Strain the mixture through a fine sieve into a bowl, discarding the solids. Set the milk aside14.
2. Prepare the Fish and Vegetables:
   • Season the fish with sea salt and black pepper. Let stand for 30 minutes.
   • Cut the sweet potato and mandioquinha into 1cm rounds. Cook separately in boiling water until al dente: sweet potato for 5 minutes and mandioquinha for 3 minutes. Drain and set aside.
3. Assemble and Bake:
   • Preheat the oven to 220°C (425°F).
   • Finely chop the coriander and slice the squash into 5mm slices. Peel and quarter the red onion, halve the okra and Indian gherkin lengthways, and quarter the tomato.
   • Place the fish, Brazil nut milk, and cooked vegetables in a baking dish. Sprinkle the vegetables with ½ teaspoon of salt.
   • Bake for 10 minutes until the fish and vegetables are cooked through and tender.
   • Remove from the oven, scatter over thyme, and serve.

Notes:

• Brazil nut milk is a great dairy-free alternative, offering a creamy texture and nutty flavor.
• The leftover Brazil nut pulp can be used in baking or as a nutritious addition to other dishes.

This recipe combines the rich flavor of white fish with the unique taste of Brazil nut milk, creating a delicious and nutritious meal.

3. Arapaima Ceviche

Here’s a recipe for Arapaima Ceviche, inspired by the traditional Peruvian ceviche and adapted for Arapaima, also known as Paiche or Pirarucu:

Ingredients:

• For the Ceviche:
  • 1 pound Arapaima fillet, cut into small cubes
  • Juice of 6 limes
  • 1 medium red onion, finely sliced
  • 2 hot peppers (such as aji or jalapeño), de-veined and de-seeded, sliced
  • 1 sprig of coriander, finely chopped
  • 1 small clove of garlic, finely chopped
  • Salt to taste
• For Serving:
  • Lettuce leaves
  • Boiled and cooled sweet potatoes (camotes)
  • Corn on the cob (choclo)
  • Plantain chips (chiles) or corn nuts (concha)

Instructions:

1. Prepare the Ceviche:
   • In a large bowl, combine the Arapaima cubes, lime juice, sliced onion, hot peppers, coriander, and garlic.
   • Season with salt to taste.
   • Cover the bowl with plastic wrap and refrigerate for 20 to 40 minutes, allowing the fish to “cook” in the lime juice.
2. Serve:
   • Arrange lettuce leaves on a serving platter or individual plates.
   • Spoon the ceviche over the lettuce.
   • Serve with boiled and cooled sweet potatoes and corn on the cob.
   • Offer plantain chips or corn nuts on the side.

Notes:

• Arapaima has a firm texture and rich flavor, making it suitable for ceviche.
• Adjust the level of spiciness to your liking by adding more or fewer hot peppers.
• This dish is best served fresh, as the acidity of the lime juice will continue to “cook” the fish over time.

This recipe combines the freshness of Arapaima with the vibrant flavors of Peruvian ceviche, creating a unique and delicious dish.