| TAPAO DE PESCADO | Tradición esmeraldeña!

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.

Peel the green bananas and cut them in half.

Using the tip of a knife, carefully cut the green bananas and place them on a cutting board.

Cut the branch onion into wide pieces, not too fine.

Cut the red onion (paiteña) into pieces, similar to the branch onion.

Cut the whole bell pepper into strips and squares, not too small.

Prepare 1.5 pounds of cherna fish, cutting it into thick pieces, leaving the skin on for flavor.

Add the cut green bananas to a pot and cover them with water, ensuring they are submerged.

Add a little salt to the water with the green bananas.

Add the fish pieces to the pot, ensuring they are submerged with the bananas.

Add the chopped vegetables (branch onion, red onion, and bell pepper) to the pot.

Tie the cilantro together and add it to the pot.

Cover the pot and close the valve, cooking on medium heat for 15 to 20 minutes.

Once boiling, lower the temperature and cover again.

After boiling, add the spices: chillangua, oregano, and basil.

Cover the pot and close the valve again, allowing the flavors to meld.

Taste the broth and adjust the salt as needed, stirring to distribute the seasoning.

After cooking, uncover the pot and remove the cilantro and spices, ensuring they are whole and not broken apart.

Check the fish to ensure it is cooked through and intact, then serve the tapao with the green bananas.

Cooking Techniques

Equipment Needed

Spice Level: