We check that the sea bass has no bones and cut it into large cubes. We blanch it in water with herbs and salt. Once cooked, we let it cool, shred it, and set it aside.
For the sauce, we clean the guajillo chili and remove the seeds, chop the garlic, tomato, and onion, add oregano, salt, achiote, white vinegar, fresh parsley, and water, boil until the chili is cooked. We blend and strain.
We fry the sauce and add the shredded fish, cooking over low heat to infuse the fish with the sauce, then we increase the heat to dry it out, adjusting the seasoning.
We slice the plantain with the skin into long, thin strips, soak them in salted water, and drain. We heat oil to 180ºC and fry the strips until they are crispy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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