Revuelto de Surubí
A delicate and flavorful scrambled dish featuring surubí, a freshwater fish native to Paraguay, combined with eggs, onions, and sometimes tomatoes. It's a simple yet elegant way to enjoy the local fish.
🧂 Ingredients
- 400 g Surubí fillets(skinless and boneless, cut into small pieces)
- 6 large Eggs
- 1 medium Onion(finely chopped)
- 2 medium Tomatoes(deseeded and finely chopped (optional))
- 2 tablespoons Milk
- 2 tablespoons Butter
- 1 teaspoon Salt(to taste)
- 0.5 teaspoon Black pepper(freshly ground, to taste)
- 2 tablespoons Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
💡 Tip: Ensure the eggs are thoroughly beaten for a lighter texture. - 2
In a non-stick skillet, melt the butter over medium heat.
⏱️ 1 minute - 3
Add the finely chopped onion and sauté until translucent.
⏱️ 3-4 minutes - 4
If using, add the chopped tomatoes and cook for another 2 minutes until softened.
⏱️ 2 minutes - 5
Add the pieces of surubí to the skillet and cook for about 2-3 minutes per side, until lightly browned.
⏱️ 5 minutes💡 Tip: Be careful not to overcook the fish at this stage. - 6
Pour the egg mixture over the fish and onions. Cook, stirring gently, until the eggs are set but still moist.
⏱️ 3-4 minutes💡 Tip: Stir constantly to achieve a creamy scrambled texture. - 7
Garnish with fresh chopped parsley and serve immediately.
💡 Tip: Serve with toasted bread or boiled mandioca.
💡 Pro Tips
- ✓Surubí is a delicate fish; handle it gently.
- ✓Adjust seasoning to your preference.
- ✓For a richer flavor, a splash of white wine can be added with the tomatoes.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped bell peppers along with the onions.
- Incorporate a pinch of paprika for color and subtle flavor.
- Use other firm white fish fillets if surubí is unavailable.