Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup tomato sauce
- 1 cup coconut milk
- 1 tsp. cumin
- 1 tsp. oregano
- Salt and pepper to taste
- 2 ripe plantains, peeled and sliced
- 2 tbsp. vegetable oil
- 2 cups water
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the red and green bell peppers and cook for 5 minutes, stirring occasionally.
3. Add the tomato sauce, coconut milk, cumin, oregano, salt, and pepper. Stir well and bring to a boil.
4. Add the fish pieces and water. Cover and simmer for 10-15 minutes, or until the fish is cooked through.
5. In a skillet, heat some oil over medium-high heat. Add the sliced plantains and cook until golden brown on both sides.
6. Serve the fish tapado with the plantains on top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 28g
Protein: 22g
Substitutions for ingredients:
- You can use any white fish fillets, such as cod, tilapia, or halibut.
- If you don't have tomato sauce, you can use canned diced tomatoes.
- If you don't have coconut milk, you can use heavy cream or half-and-half.
Variations:
- You can add some diced potatoes or yuca to the pot for a heartier meal.
- You can add some chopped cilantro or parsley for extra flavor.
- You can use sweet potatoes instead of plantains.
Tips and tricks:
- Make sure to cut the fish into bite-sized pieces so it cooks evenly.
- You can use fresh or frozen fish for this recipe.
- If you want a spicier dish, add some chopped jalapeño or serrano peppers.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish tapado in a pot over medium heat until heated through.
Presentation ideas:
Serve the fish tapado in a large bowl or platter with the plantains on top.
Garnishes:
Garnish with some chopped cilantro or parsley.
Pairings:
Serve with a side of rice and beans.
Suggested side dishes:
- Rice and beans
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.
- Wash your hands and all utensils and surfaces before and after handling raw fish.
Food history:
Fish tapado is a traditional dish from the coastal regions of Ecuador and Peru. It's typically made with fish, coconut milk, and a variety of vegetables and spices.
Flavor profiles:
This dish has a creamy and slightly spicy sauce with tender pieces of fish and crispy plantains on top.
Serving suggestions:
Serve the fish tapado with some fresh lime wedges on the side for squeezing over the top.
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Region: Belizean