pescado a la tipitapa una deliciosa receta nicaraguense #nicaragua #cooking #recetasfaciles

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.

Make a careful cut to remove the backbone from the fish, ensuring it remains whole and boneless.

Make several cuts on the skin of the fish to allow seasoning to penetrate.

Chop two heads of garlic into small pieces and mash them into a paste with a knife, then add to the fish.

Season the fish with salt all over.

Add lime juice and black pepper to the fish for flavor.

Coat the fish thoroughly with pinol blanco; if unavailable, use breading or flour instead.

Set the coated fish aside while preparing tostones.

Fry the tostones by smashing the plantains and frying them until golden.

Fry the fish in oil until well cooked, resolving any issues with size in the frying process.

In a separate pan, heat oil and add chopped onion, bell pepper, and tomato, sautéing until the tomato breaks down.

Once the tomato is soft, add one tablespoon of mustard, two tablespoons of salsa lisano, and ketchup, along with salt and pepper to taste.

Stir well and let the sauce simmer for a bit until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens