Pintado, or "painted fish", is large, striking fish that’s native to Cuiabá. You can replace the pintado with any firm white flesh fish.
- 1 kg painted fish, cleaned, fat trimmed
- 3 garlic cloves
- 1 lemon, juiced
- salt and black pepper
- 2 tbsp oil
- 2 onions, chopped
- 3 tomatoes, seeded and chopped
- 1 green capsicum, seeds and membranes removed
- 300 g cassava, cubed and boiled (see Note)
- 2 litres boiling water
- bunch of chives, chopped, plus extra to garnish
- bunch of coriander, chopped, plus extra to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut fish into large cubes and place in a bowl. Season with garlic, lemon juice, salt and black pepper.
Heat oil in a large saucepan over medium. Cook the onion, tomato and capsicum for 4 minutes or until tender. Add cassava and half of the water. Cover and cook for 5 minutes or until cassava is cooked through. Add fish and a little more water and simmer for about 15 minutes.
Remove from heat and add chives and coriander. Season with salt. Garnish with extra herbs and serve.
• Cassava is a native South American plant. If you cannot find it fresh, you can buy it frozen from Asian grocers.