VICHE DE PESCADO ECUATORIANO (ASADOS ManQ) FT Gladys Alcivar

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

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

Prepare the ingredients: have 2 pounds of fish, 2 green plantains, 1 ripe plantain, yuca, sweet potato, carrot, corn, 1 bell pepper, 1 white onion, 1 red onion, and ½ pound of peanuts ready.

Heat a pot on the stove and add a little achiote (color) to it.

Add the previously crushed garlic and sauté for a few seconds to release flavors.

Mix in cumin and pepper to taste.

Add enough water to fill the pot halfway and bring it to a boil.

Once boiling, add the pre-cooked green beans and cook for another 30 minutes as they are a bit tough.

Add corn (choclo) to the pot.

Chop the sweet potato and carrot and add them to the pot.

Grate the green plantains and reserve the ripe plantain for later.

In a bowl, mix the grated green plantains with a bit of achiote, peanut paste, and a pinch of salt to form small balls.

Set the plantain balls aside.

Blend the remaining ingredients in the blender, adding a little water to clean out the blender.

Add the blended mixture to the pot and stir.

Once the beans are soft, add the fish to the pot.

Add the yuca and the ripe plantain to the pot.

Let everything simmer for about 15 minutes until the fish is cooked through.

Add the plantain balls to the pot and cook for an additional 10 minutes.

Finally, add the remaining vegetables and season with salt to taste, cooking for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens