Snack made by Chef Ernesto Aguilera winner of the Cook of the Year Competition 2010
Learn more about Cocinero del Año
Ingredients6 portions
Preparation
We check that the snook do not have thorns and cut it into large cubes. We bleach in water with herbs and salt. Once cooked let it cool, we unravel and reserve.
For the sauce, we clean the guajillo pepper and we slice it, chop the garlic, the tomato, the onion, add oregano, salt, achiote, white vinegar, parsley and water, boil until the chili is cooked. We grind and we strain.
Fry the sauce and add the shredded fish, cook over low heat to impregnate the fish with the sauce, then add it to the fire to dry it, rectify seasoning.
Slicing the male plantain with whole and peel in long thin strips, we pass them through salted water and drain. Heat oil to 180ºC and fry the strips until crispy.
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