Clean and descale the fish, then cut them into large chunks. Place the chunks of fish in a large bowl and season with the garlic, lime juice, vinegar and salt and pepper to taste, then let marinate in the refrigerator for approximately 2 hours.
In a large saucepan, heat the 1/2 cup of oil over medium high heat. Add the chunks of piranha and stir-fry for a few minutes. Lower the heat, then add boiling water to cover the fish, bring to a boil, then cover and cook for 10 minutes, or until the fish is tender. Remove from heat, then using a strainer remove the fish from the broth, reserving both.
Let the fish cool. Once cool enough to handle, carefully remove all bones from the pieces of fish. Place the fish pieces and the reserved broth in a blender or food processor and blend until you have a smooth mixture. Reserve.
In another saucepan heat the 2 Tbsp. oil over medium-high heat. Add the tomatoes, the green pepper strips and the copped onion and cook until the onions are transparent and all ingredients are softened. Add the piranha broth from the blender or food processor to the pan, then the chopped green onion and cilantro. Heat thoroughly.
Remove from heat, pour into a serving tureen and serve immediately, accompanied by hot-pepper sauce.
4 lbs (2 kg) piranhas - approximately 10 fish
3 cloves garlic, crushed
3 tbsp. fresh-squeezed lime juice
1 tbsp. white wine or cider vinegar
salt and pepper to taste
1/2 cup plus 2 tbsp. neutral vegetable oil
2 large tomatoes, peeled, seeded and chopped
1 large green bell pepper, cut into julienne strips
1 medium onion, chopped
1 tbsp. green onion, chopped
2 tbsp. cilantro, chopped
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