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RECIPES // Brazilian Fish Ribs
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Pacu bags for authentic carnaval style
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Ingredients
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- 2 tablespoons brown sugar
- 2 teaspoons fresh ginger root, grated
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground clove
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons black pepper
- 1 teaspoon salt
- 2 limes, zested and juiced
- 1 cup orange juice
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Directions
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Although nothing will match the marvelous Pacu Fish Ribs in Passion Fruit Sauce we had at the Wetiga Hotel in Bonito, South Pantanal, Brazil, we think this will come close.
You may know this dish as Ventrecha. This is as it is known in the Mid-West part of Brazil, a region that includes the Federal District of Brasilia plus Goias, Mato Grosso, and Mato Grosso do Sul.
We find that using Pacu for Brazilian style fish ribs is the only real option. Some recipes suggest using the Tambaqui fish, but sadly, this is yet another attempt to Americanize an authentic other-cultural experience. And it’s not that authentic Pacu ribs aren’t available. You can get them at one of our favorite importers: http://www.eurousa.net Ask for item 800032, in the 9 lb pack. This, like many other great food choices, requires planning.
Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice, being careful not to wash off the spice mixture. After the ribs are coated, grill until done.
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