Grilled Murucha

The Murucha is a large freshwater fish, which is found throughout the lower reaches of the Ansarién river but is most commonly found and fished in Lake Condova. Considered one of the finest eating fishes, it is often grilled in the following way.

Ingredients
Marinade
 * Murucha (pacu is an acceptable substitute)
 * Sliced ginger
 * Ginger juice
 * Salt
 * Sesame paste
 * Flour

Basting
 * Honey
 * Tamarind water
 * Nikrelun fish sauce

The murucha is butterflied, and tied to a bamboo frame. Pockets are cut into the flesh to stuff the ginger slices, and the fish is then rubbed with the mixture of salt, flour, ginger juice and sesame paste.

The fish is left to absorb this for some time, and is then grilled on the frame over an open fire. The basting sauce ingredients are mixed together and basted on the fish periodically; no oil is needed, since the fish itself is quite fatty. The process of grilling normally takes about an hour.

The fish is then served hot, often covering a plate of mixed rice so that its fat and juices soak into the rice.