Pirarucu in a Tail-coat
Start prepping one day before by cutting the salted pirarucu fish into smaller bite sized pieces and soak in cold water. Place in the refrigerator. The pirarucu should be soaked for at least 24 hours, and you should change the water frequently, at least five times.
The next day, drain the water from the fish and place on paper towel to dry. Set aside. Once the fish has dried, lightly fry in olive oil until they begin to flake up and become tender. Let cool and set aside again.
Chop the potatoes into cubes and cover with water in a pot. Bring to a boil and let cook for about 15 minutes, or until it becomes tender. Remove from heat and drain the liquid to let cool.
Heat vegetable oil in a medium size heavy saucepan. Peel and slice the bananas into thick slices. Once the vegetable oil is hot, deep-fry the banana slices. The bananas should fry for about 4 minutes, or until golden brown. Transfer to a paper towel and set aside.
Sauté and assemble
In another large frying pan, heat two tablespoons of olive oil. Throw in the onion and garlic and sauté until soft. Add the potatoes, peas, olives, tomatoes and cook until the tomatoes become soft.
In a separate bowl, combine two tablespoons of olive oil, manioc flour, hard-boiled eggs, parsley, green onion and coconut milk. Heat until the flour absorbs the liquid. Stir so that the mixture is well combined. Transfer to a large baking dish and evenly cover the manioc flour mixture. On top decoratively place the fish, layer with the banana slices and sautéed potatoes. Serve warm immediately.
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