Amazonian Tucupi Sauce Brings River Fish to Life

The Amazonian Tucupi Sauce with Grilled River Fish is more than just a recipe; it’s a culinary homage to the Amazon rainforest’s deep traditions and extraordinary biodiversity. Central to the dish is tucupi, a vivid yellow, tangy broth made from fermented manioc root, a staple ingredient in the Amazon that carries the soul of indigenous Brazilian cuisine. Known for its unique flavor profile—simultaneously tangy, sour, and earthy—tucupi is a prized ingredient that embodies the Amazon’s natural richness, with its preparation requiring skill and respect for the traditional techniques passed down through generations.

Tucupi is made from the juice of cassava (also known as manioc or yuca), a plant that plays a vital role in Amazonian foodways. The preparation of tucupi is a fascinating process that begins with squeezing the starchy liquid from grated cassava. Raw cassava juice contains cyanide, making it inedible in its natural state. However, through the alchemy of fermentation and cooking, this liquid is transformed into tucupi, a deeply flavorful and safe-to-eat broth. This labor-intensive process underscores the synergy between nature and human ingenuity, a signature of the Amazon’s culinary traditions.

The dish pairs this remarkable sauce with grilled river fish, another hallmark of Amazonian cuisine. The selection of river fish, such as pacu or tilapia, underscores the importance of freshwater resources in the region’s diet. These fish, with their tender and delicate flavor, serve as the perfect canvas for the complex and vibrant tucupi sauce. Lightly marinated with lemon juice, salt, and pepper, the fish is grilled to perfection, its smoky notes complementing the tangy and slightly spicy sauce. Using a charcoal grill further enhances the dish with a depth of flavor reminiscent of traditional Amazonian cooking methods.

The aromatic elements of garlic and aji pepper in the tucupi sauce enhance its flavor profile, creating a balance between brightness, smoothness, and a hint of heat. Garnishes like freshly chopped cilantro and lime wedges bring the dish to life with a burst of freshness, echoing the lushness of the Amazon jungle. These finishing touches elevate the meal from simple sustenance to a sensory experience that reflects the region’s vibrant spirit.

This recipe symbolizes the Amazon not only as a geographical treasure trove but also as a cultural reservoir that sustains generations of people through its culinary practices. By preparing and enjoying this dish, diners embark on a journey into the heart of the rainforest, connecting with its history, people, and the rich natural resources that sustain them. Whether served as an authentic tribute to Amazonian traditions or adapted for modern kitchens, this flavorful combination of tangy tucupi and delicately grilled fish ensures an unforgettable dining experience, rooted in the vibrant and soulful cuisine of Brazil’s lush Amazon basin.

Amazonian Tucupi Sauce with Grilled River Fish

Elenor Craig

A journey into the heart of the Amazon, this dish marries the unique, tangy flavors of Tucupi sauce—a fermented manioc root broth—with the subtle smokiness of grilled river fish. An enriching culinary experience that encapsulates the vibrant essence of the Amazonian rainforest.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine Amazonian

Servings 4 plates

Calories 105 kcal

Ingredients

 

US CustomaryMetric

 

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For the Tucupi Sauce

• 500 ml Tucupi (Amazonian fermented manioc broth) Available in specialty stores or ordered online
• 2 cloves garlic finely chopped
• 2 tablespoons olive oil
• 1 whole aji pepper fresh or substitute with mild chili

For the Grilled River Fish

• 4 fillets river fish such as pacu or tilapia, about 150g each
• 2 tablespoons lemon juice freshly squeezed
• 1 tablespoon olive oil
• 1 pinch salt to taste
• 1 pinch ground black pepper to taste

Garnish

• 1 bunch cilantro roughly chopped
• 1 lime lime wedges

Instructions

 

• In a saucepan over medium heat, warm the olive oil and add the chopped garlic. Sauté until the garlic is golden brown and aromatic, about 2-3 minutes.
• Pour in the Tucupi, add the aji pepper, and bring the mixture to a gentle simmer. Cook for 15-20 minutes until slightly thickened and infused with the pepper’s heat.
• Season the river fish fillets with salt, pepper, and lemon juice. Allow to marinate for 10 minutes.
• Heat a grill or a skillet over medium-high heat. Drizzle with olive oil and place the marinated fish fillets onto the hot surface, cooking each side for about 4-5 minutes or until the flesh is opaque and flaky.
• Serve each grilled fish fillet with a generous ladle of Tucupi sauce. Garnish with chopped cilantro and lime wedges for a burst of freshness.

Notes

To add a smoky twist, consider grilling the fish over a charcoal grill. For vegetarians, the Tucupi sauce pairs beautifully with grilled vegetables or plant-based fish alternatives.

Nutrition

Calories: 105kcalCarbohydrates: 3gProtein: 0.4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 508mgPotassium: 28mgFiber: 0.1gSugar: 1gVitamin A: 401IUVitamin C: 4mgCalcium: 5mgIron: 0.1mg

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