Delicious fish wallpaper that is steamed, so it is light and healthy.
Learn more about Greey Uscanga Diaz
Ingredients4 portions
Preparation
The mojarras are well cleaned, the gills are removed, the tomatillos are roasted with the garlic and onion and a pinch of salt, and the plantains are peeled very carefully as it stains because it is green and cut into slices.
Since the sauce and fish are ready, a large section is placed according to the size of the fish, the aluminum, an acuyo leaf and a few slices of bananas are placed on top of the aluminum, then the fish is placed, bathed in sauce and place more banana on top of the fish, then place an acuyo leaf.
Cover as if you made a well wrapped tamale, and put in a steam steamer for 20 to 30 minutes and ready, good profit.
After 20 minutes, check if it is already there because the fish is soft and it cooks quickly, place it very carefully so that the aluminum does not break.
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