5 Recipes with Cachama Fish.

Cachama, also known as Tambaqui or Pacu, is a freshwater fish native to the Amazon Basin. Renowned for its rich, flavorful flesh, it has become a popular ingredient in various culinary traditions across South America and beyond. In this article, we will explore five delectable recipes featuring Cachama, each with its unique history and preparation method. From spicy soups to elegant baked dishes, these recipes celebrate the versatility and deliciousness of this exceptional fish.

Spicy Fish Soup.🐟

Origin Brazil, Spicy Fish Soup, or “Caldo Picante de Peixe,” is a Brazilian dish often prepared in the northern regions. Chef Alex Atala, known for his innovative approach to Amazonian ingredients, has popularized this dish by highlighting its rich flavors and traditional roots.


    • Cachama fish fillets: 500g.
    • Olive oil: 2 tablespoons.
    • Onion: 1 medium, finely chopped.
    • Garlic: 4 cloves, minced.
    • Red bell pepper: 1 medium, diced.
    • Tomatoes: 400g, chopped.
    • Fish stock: 1 liter.
    • Coconut milk: 200ml.
    • Chili pepper: 1, finely chopped.
    • Cilantro: 50g, chopped.
    • Lime: 1, juiced.
    • Salt and pepper: to taste.

Preparation Steps.

    1. Heat the olive oil in a large pot over medium heat.
    2. Add the chopped onion and garlic, sauté until translucent (about 5 minutes).
    3. Stir in the diced red bell pepper and tomatoes, cooking for another 5 minutes.
    4. Pour in the fish stock and bring to a boil. Reduce the heat and simmer for 15 minutes.
    5. Add the coconut milk and chopped chili pepper. Simmer for an additional 10 minutes.
    6. Gently place the Cachama fillets into the soup and cook for 10 minutes until the fish is tender.
    7. Stir in the lime juice and chopped cilantro.
    8. Season with salt and pepper to taste.
    9. Serve hot, garnished with extra cilantro.

5 Recipes with Castañeta Fish.

If you’re enjoying these Cachama recipes, you’ll love our selection of dishes featuring Castañeta fish. Discover five unique and flavorful recipes that highlight the versatility of this delightful seafood. Dive into the world of Castañeta fish recipes for more culinary inspiration.

Baked Fish with Coconut and Ginger Crust.🐟

Origin Peru, this dish, known as “Pescado al Horno con Costra de Coco y Jengibre,” showcases the coastal flavors of Peru. Gastón Acurio, a celebrated Peruvian chef, has brought international attention to this recipe through his dedication to Peruvian cuisine.


    • Cachama fish fillets: 600g.
    • Shredded coconut: 100g.
    • Fresh ginger: 20g, grated.
    • Garlic: 3 cloves, minced.
    • Lime zest: 1 teaspoon.
    • Olive oil: 3 tablespoons.
    • Bread crumbs: 50g.
    • Salt and pepper: to taste.

Preparation Steps.

    1. Preheat the oven to 180°C (350°F).
    2. In a bowl, combine the shredded coconut, grated ginger, minced garlic, lime zest, and bread crumbs.
    3. Season the mixture with salt and pepper.
    4. Brush the Cachama fillets with olive oil.
    5. Press the coconut mixture onto the fillets, ensuring they are evenly coated.
    6. Place the fillets on a baking sheet lined with parchment paper.
    7. Bake for 20-25 minutes until the crust is golden and the fish is cooked through.
    8. Serve with a side of steamed vegetables or a fresh salad.

Grilled Fish with Lemon Tarragon Sauce.🐟

Origin France, Known as “Castañeta à la Plancha avec Sauce au Citron et Estragon” in French, this dish brings together the refined flavors of French cuisine. Alain Ducasse, a Michelin-starred chef, is renowned for his elegant and simple seafood dishes, making this a standout recipe.


    • Cachama fish fillets: 500g.
    • Olive oil: 2 tablespoons.
    • Lemon juice: 3 tablespoons.
    • Fresh tarragon: 20g, chopped.
    • Butter: 50g.
    • White wine: 100ml.
    • Salt and pepper: to taste.

Preparation Steps

    1. Heat a grill pan over medium-high heat and brush with olive oil.
    2. Season the Cachama fillets with salt and pepper.
    3. Grill the fillets for 4-5 minutes on each side until nicely charred and cooked through.
    4. In a small saucepan, melt the butter over medium heat.
    5. Add the lemon juice, white wine, and chopped tarragon, stirring well.
    6. Simmer the sauce for 5 minutes until slightly reduced.
    7. Serve the grilled fish with the lemon tarragon sauce drizzled over the top.

Fish and Cucumber Rolls in Nori Leaves.🐟

Origin Japan, This modern take on sushi, known as “Nori Maki de Pescado y Pepino,” reflects the fusion of traditional Japanese flavors with the unique taste of Cachama. Chef Nobu Matsuhisa, a pioneer in Japanese-Peruvian fusion cuisine, often includes variations of this dish in his menus.


    • Cachama fish fillets: 300g, sliced thinly.
    • Cucumber: 1, julienned.
    • Nori sheets: 4.
    • Sushi rice: 200g, cooked.
    • Rice vinegar: 2 tablespoons.
    • Soy sauce: for dipping.
    • Wasabi: optional.

Preparation Steps.

    1. Season the cooked sushi rice with rice vinegar and let it cool to room temperature.
    2. Lay a nori sheet on a bamboo sushi mat.
    3. Spread a thin layer of sushi rice over the nori, leaving a 1cm border at the top.
    4. Arrange the sliced fish and cucumber julienne in a line across the center of the rice.
    5. Roll the nori tightly using the bamboo mat.
    6. Repeat with the remaining ingredients.
    7. Slice the rolls into bite-sized pieces and serve with soy sauce and wasabi.

Sustainable Trawl Fishing.

As we explore the culinary delights of Cachama fish, it’s crucial to understand the importance of sustainable trawl fishing practices. Learn how these methods protect our marine ecosystems while providing us with fresh, delicious seafood. Read more about sustainable trawl fishing and its impact on the environment.

Fish in Tamarind and Morita Chili Sauce.🐟

Origin Mexico, “Pescado en Salsa de Tamarindo y Chile Morita” is a vibrant Mexican dish. Chef Enriqueta Olvera, known for his contemporary take on traditional Mexican flavors, has perfected this recipe, highlighting the tangy and smoky notes of tamarind and chili morita.


    • Cachama fish fillets: 500g.
    • Tamarind paste: 50g.
    • Morita chili: 2, dried.
    • Onion: 1 small, finely chopped.
    • Garlic: 3 cloves, minced.
    • Olive oil: 2 tablespoons.
    • Chicken broth: 200ml.
    • Honey: 1 tablespoon.
    • Salt and pepper: to taste.

Preparation Steps

    1. Soak the dried morita chilies in warm water for 15 minutes until softened.
    2. Remove the chilies from the water and blend with the tamarind paste, chicken broth, honey, and a pinch of salt until smooth.
    3. Heat the olive oil in a pan over medium heat.
    4. Sauté the chopped onion and minced garlic until translucent (about 5 minutes).
    5. Pour the tamarind chili mixture into the pan and simmer for 10 minutes, stirring occasionally.
    6. Season the Cachama fillets with salt and pepper.
    7. Add the fish fillets to the sauce and cook for 10-12 minutes until the fish is tender and cooked through.
    8. Serve the fish with the tamarind and chili sauce, garnished with fresh cilantro.

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