A gastronomic emblem of the Amazon and a treasure of the peixarias of Manaus, costela de tambaqui is charcoal-grilled in the purest respect for tradition. This precise cooking method elevates the meaty texture and melting fat of this freshwater fish, simply enhanced by a coarse salt crust and the brightness of fresh lime.
Ingredients
- 1.8 kg fresh bone-in tambaqui ribs
- 40 g unrefined coarse grey sea salt
- 3 pieces fresh untreated lime
- 1 tbsp refined sunflower oil
Method
- Light your grill to create an even bed of medium coals with no open flames, aiming for a surface temperature of about 180°C at the grate. Carefully clean the grill grates, then rub them with a little sunflower oil using a clean cloth to prevent the fish from sticking.
- Gently pat the tambaqui ribs dry with paper towels to remove any surface moisture. Lightly rub the flesh with a fresh lime wedge to help the salt adhere and awaken the flavors without prematurely cooking the fish.
- Distribute the coarse sea salt all over the tambaqui ribs, gently massaging it into the flesh and the spaces between the bones. Let sit for a few minutes at room temperature, just long enough for the crystals to start adhering without drawing out too much moisture.
- Place the tambaqui ribs on the hot grill, bone-side down facing the coals. Let cook undisturbed for about twenty minutes, until the heat penetrates to the center through bone conduction, the fat begins to bead on the surface, and the flesh turns white halfway up.
- Carefully flip the ribs using a wide spatula to expose the flesh directly to the coals. Continue cooking for about ten to fifteen minutes, watching closely to avoid flare-ups, until you get a golden, crispy, and lightly caramelized crust.
- Remove the tambaqui ribs from the grill and transfer them to a wooden cutting board. Using the flat side of a knife blade or a dry brush, firmly tap the ribs to knock off the excess undissolved coarse salt to ensure a balanced seasoning.
- Cut the ribs following the natural spacing of the large bones to separate the portions. Squeeze a drizzle of fresh lime juice over the steaming meat and serve with the remaining lime wedges alongside.
Nutrition
Per serving
- Energy
- 132.2 kcal
- Protein
- 11.22 g
- Carbohydrate
- 5.4 g
- Fat
- 7.25 g
- Fibre
- 1.68 g
- Calcium
- 37.83 mg
- Iron
- 0.12 mg
- Magnesium
- 18.46 mg
