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Bollo de Pescado Manabita Relleno
A delightful Manabà specialty, this bollo features a savory filling of fish and vegetables encased in a tender green plantain dough, steamed to perfection.
ð§ ææ
- 8 large Green plantains
- 500 g White fish fillets(such as sea bass or snapper, cooked and flaked)
- 1 medium Onion(finely chopped)
- 1 green Bell pepper(finely chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 0.5 cup Cilantro(chopped)
- 3 tbsp Achiote oil
- 1 tsp Cumin
- to taste Salt
- to taste Black pepper
- 8-10 large Banana leaves(wilted)
ðšâð³ äœãæ¹
- 1
Peel and boil the green plantains until tender. Drain and mash them thoroughly to form a dough. Add 1 tbsp achiote oil, salt, and pepper to the plantain mash and mix well.
- 2
Prepare the filling: Heat 2 tbsp achiote oil in a pan. Sauté onion and bell pepper until softened. Add garlic and cook for 1 minute.
- 3
Add diced tomatoes, cumin, salt, and pepper. Cook until tomatoes break down. Stir in the flaked cooked fish, chopped cilantro, and mix well.
- 4
To assemble: Lay out a wilted banana leaf. Place a portion of the plantain dough in the center and flatten it into a disc.
- 5
Spoon a generous amount of the fish filling onto the center of the plantain disc.
- 6
Fold the banana leaf to enclose the filling, creating a rectangular package. Secure with kitchen twine if necessary.
- 7
Steam the bollos for 30-40 minutes, or until the plantain dough is cooked through and firm.
- 8
Serve hot.
ð¡ ããã®ã³ã
- âEnsure the plantains are cooked until very soft to achieve a smooth dough.
- âWilt the banana leaves over a flame or in hot water to make them pliable and prevent tearing.
- âThe fish filling can be seasoned with a touch of chili for extra heat.
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- Use other cooked seafood like shrimp or crab for the filling.
- Add a layer of sliced hard-boiled eggs to the filling.
- A small amount of grated cheese can be added to the plantain dough.