Pescado a la Tipitapa | María Esther López

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories, and the substitute is cost-effective.

Heat 3 tablespoons of olive oil in a small pot.

Add 2 slices of onion (1 cm thick) and 1 tomato (sliced thin) and 1 tomato (1 cm thick) to the pot.

Add a little water and salt to taste, cover, and cook over moderate heat for 2 minutes.

Prepare the fish (guapote) by drying it with a towel and seasoning it with salt to taste.

Mix cumin, oregano, and white pepper together and season the fish inside and out with the mixture.

Coat the fish with pinol blanco, ensuring it is well covered.

Heat enough oil until it is very hot.

Fry the fish for 3 minutes, then flip and fry for another 3 minutes, adding 2 mashed cloves of garlic during the last minutes of cooking.

If you want it more toasted, fry for an additional 2 minutes.

Drain the fish and serve with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens