Substitutions & Variations: If you can’t find pirarucu or tambaqui, use cação, tilápia, merluza, or shrimp. If tucupi isn’t available, the coconut milk alone makes a wonderful creamy sauce. For more intense spice, add pimenta dedo-de-moça. For a vegetarian version, replace the fish with palmito in slices or Portobello mushrooms.

Pro Tips: Always choose fresh fish for the best flavor. Avoid overcooking the fish, as it cooks quickly and can become dry. Be mindful when adding pimenta de cheiro, as it has a strong aroma. Taste the sauce before adding the fish to adjust seasonings perfectly. A good homemade fish broth can elevate the flavor. Cook with joy – affection in preparation is the best seasoning.

Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, do so gently over low heat on the stovetop, adding a little water or coconut milk if the sauce is too thick. Avoid using the microwave, as it can dry out the fish.