In Venezuela, fish -based recipes are consumed throughout the year, especially in coastal areas. However, during Holy Week the whole country focuses its diet on maritime products. A way to taste fish, very popular in the major week and even the rest of the year, is fried fish. Rectasgratis invites you to a culinary trip, the Caribbean stoves, where fruit flavors merger with white meats and various vegetables : fried fish with patacones and sauce. This dish is refreshing, nutritious, healthy and … very tasty! Folding fish with patacones and sauce is another seal of Venezuelan cuisine. This tropical recipe has a variant to the traditional one, as it tastes with a guava sauce that provides a more exotic touch.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make fried fish with patacones and sauce: |
| Fish marinade :: 75 milliliters of soy sauce 1 tablespoon of garlic 1 tablespoon of ginger 2 lemons (juice) 2 serranos chiles or spicy peppers | Guayaba sauce :: 5 guayabas 2 files or lemons (juice) 1 pineapple cup (juice) 1 large onion ½ cup of sake 1 pinch of salt 1 pinch of pepper 75 milliliters of oil from canola pesado fried :: 75 milliliters of canola oil or vegetable oil 1 pinch of pink salt (serves sea salt) 3 tablespoons of cornmeal (or rice) patacones :: 3 bananas 1 canola oil or vegetable oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried, |
Ingredients to make fried fish with patacones and sauce:
1. Wash the fish under the tap a little. Then, eliminates the scales and guts of the animal.
2. Use a container to prepare the marinade of fish. To do this, pour the soy sauce, garlic, ginger, 2 lemons juice and chili. Then, introduce the fish and permeate completely with the preparation. Let marinate for 30 minutes.
Trick: garlic, ginger and chili you must chop them very finely.
3. cut the guava in four parts and onion in paintings. Also, squeeze the juice of lemons.
4. Put a pan with canola oil over high heat. Add the onions and carameliza.
5. Then add the Guayabas and the Sake. Wait until the sauce is consumed and reduced in half to continue with the fried fish recipe with patacones and sauce. At that time add the juices of Lima and Piña. Cook again to half its volume and remove from heat.
6. Blend the mixture until it is soft and gradually add the oil (from macadamia or canola). Salpiment and verify the taste. Liquea again and reserve.
7. Strain the resulting mixture to remove the pepas. Reserve the sauce and continue with the fried fish recipe with patacones.
8. Wash the banana, cut the ends (the tronquitos) and the medium line, slowly lifting the banana shell from the inside with the knife. Finish remove the peel with your hands and discard.
9. Cut the banana into slices to be able to make the patacones that will accompany fried fish.
10. put to heat a pan or cauldron with oil to fry the bananas. The amount of oil will depend on whether this nonsense or not.
11. Use a closing bag and cut 3 of its sides, including the closure. Place each banana in the middle and cover it with plastic.
Trick: You can use any bag that you consider useful for this work.
12. crush the fried banana with a wooden table or a flat plate. The banana should be as a disc, although it does not matter if it is irregular.
13. Fries the slices of banana again, now with new appearance. Add more oil if you consider it necessary. Once the patacones are ready you can add a pinch of salt, if you prefer.
14. Take out the fish from the marinade, drain a little and rebuild it with rice flour or corn on both sides.
15. Heat the oil in the pan and fry the fish. Kitchen 5 minutes on each side.
16. fried fish with patacones and sauce has an aromatic fruit touch that remembers the Caribbean, an irresistible flavor! The combination of salty-dulce flavors, characteristic of the Venezuelan culinary essence, finds in this recipe a worthy representation. I invite you to taste this healthy dish throughout the year. Tell me how it was?
