Brazilian recipe
Simple and Delicious Fire-Roasted Tainha
Discover a traditional Brazilian way to fire-roast mullet. Enjoy authentic smoky flavors with a fuss-free prep for an unforgettable main course.
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Ingredients
1 mullet (tainha), approx. 1.5 kg
1 bunch of fresh green herbs (flat-leaf parsley and spring onions)
1 bunch of fresh coriander
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
1 bunch of fresh green herbs (flat-leaf parsley and spring onions)
1 bunch of fresh coriander
4 lemons
1 medium onion
Sea salt to taste
1 tablespoon extra virgin olive oil
Where to find ingredients
Mullet (tainha) can be sourced from local fishmongers or coastal market stalls; ask for a whole fish suitable for grilling. Fresh herbs like parsley, spring onions, and coriander are readily available in the produce section of any local supermarket or green grocer. Lemons and onions are standard pantry staples found at any market. For the best quality, look for firm, bright-eyed fish at an independent fish market or a reliable fresh produce outlet.
Preparation method
- Clean the fish by removing the viscera, keeping the scales intact
- Rinse the fish thoroughly with cold water and lemon juice
- Season the inside cavity of the fish with sea salt to taste
- Finely dice the onion, part of the coriander, and part of the green herbs
- Mix the diced aromatics with a pinch of salt, a squeeze of lemon juice, and the olive oil
- Stuff the belly of the fish with this fresh herb mixture
- Sew the belly closed with food-safe string to keep the stuffing inside
- Roast the fish over hot embers, turning occasionally, until the scales are golden and crispy
- Serve the roasted fish immediately with a side of steamed white rice
Observations
Fire-roasting fish, especially mullet (tainha), is a cornerstone of Brazilian outdoor cooking. Its popularity comes down to the bold, smoky flavor imparted by the glowing embers and the straightforward preparation. It’s the perfect centerpiece for family gatherings or weekend get-togethers, where the irresistible aroma of fresh, flame-kissed fish sets the scene. Preparing tainha over a wood or charcoal fire is a true celebration of fresh ingredients and the art of cooking al fresco.
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