Tapao de Pescado
Recipe category
Country
Region
Source
Fuente: Felipa Castillo Reina
Number of servings
6
Difficulty
Medium
Ingredients
1000
gr fish
3
piece(s) green plantains
chillangua (same as chiraran or wild cilantro)
pinch salt to taste
3
clove(s) garlic
1
piece(s) long scallion
1
piece(s) chonto tomato
Directions
- Clean the fish, removing both scales and guts.
- Peel the plantains, place them in a deep pot and on these put the fish with ground garlic, chopped or crushed onion, and tomato. Pour water until it covers the plantains and part of the fish, and add salt to taste.
- Cook for approximately one hour and add the chillangua 5 minutes before turning off the heat, covering to preserve the flavor of the herb.