TAPAO DE PESCADO

fish

🥗Healthier: tofu

💰Cheaper: canned fish

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

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point, while vegetable oil is typically less expensive.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes are nutritious and can be used as a substitute for plantains.

cilantro

🥗Healthier: parsley

💰Cheaper: dill

Parsley is a common herb that can substitute cilantro in flavor.

Start by cooking green plantains in a pot with enough water to cover them, adding a bit of salt, and cover with a lid.

Clean the fresh fish by removing the fins and gutting them, making a cut in the belly and pulling out the insides, leaving the roe if present.

Rinse the fish well and make cuts in the flesh for seasoning.

Season the fish with lime juice, salt, black pepper, and a little bit of fresh garlic or garlic paste, applying it in the cuts made earlier.

Chop green onions and chillangua leaves to your liking, reserving some for later.

Combine the chopped herbs and seasonings with the fish, ensuring it is well coated.

Once the plantains are tender, add the chopped herbs and some of the green onions to the pot with the plantains.

Place the seasoned fish on top of the plantains in the pot, adding more green onions and herbs on top.

Cover the pot and let it cook for 7-8 minutes until the fish is cooked through, checking occasionally to ensure it doesn't overcook.

Once cooked, add the reserved chopped herbs on top and bring to a quick boil before turning off the heat.

Serve the dish in a deep plate with plenty of broth, adding more lime juice if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary