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Bollos de Verde Rellenos de Pescado
Bollos de verde are a traditional Ecuadorian dish made from mashed green plantains, typically filled with meat or fish. This version features a flavorful fish filling, steamed in banana leaves, offering a taste of coastal Ecuadorian cuisine.
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- 6 large Green plantains
- 1 tsp Salt
- 1/4 cup Vegetable oil
- 1 lb White fish fillets (e.g., sea bass, snapper)(cut into small pieces)
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/4 cup Bell pepper(finely chopped)
- 1 tsp Cumin
- 1/2 tsp Achiote powder (annatto)
- 2 tbsp Cilantro(chopped)
- 1 tbsp Lime juice
- 6 large Banana leaves(wilted over flame or hot water)
- as needed String or kitchen twine
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- 1
Peel the green plantains and cut them into large chunks. Boil them in salted water until very tender, about 20-25 minutes. Drain well.
- 2
Mash the boiled plantains with a potato masher or fork until a smooth dough forms. Add salt and vegetable oil, mixing until well combined. If the dough is too dry, add a little more oil.
- 3
For the filling: Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5 minutes.
- 4
Add the minced garlic, cumin, and achiote powder. Cook for 1 minute until fragrant.
- 5
Add the fish pieces to the skillet. Cook, stirring gently, until the fish is cooked through and flakes easily, about 5-7 minutes. Stir in the chopped cilantro and lime juice. Season with salt to taste. Remove from heat.
- 6
To assemble the bollos: Lay a wilted banana leaf flat. Place a portion of the plantain dough in the center and flatten it into a circle. Place a spoonful of the fish filling in the center of the dough.
- 7
Fold the banana leaf to enclose the dough and filling, creating a neat package. Secure with string or kitchen twine.
- 8
Steam the bollos in a steamer basket over boiling water for about 25-30 minutes, or until the plantain dough is cooked through.
- 9
Carefully unwrap the bollos and serve hot.
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- âEnsure the banana leaves are properly wilted to prevent them from tearing.
- âThe plantain dough should be pliable but not sticky. Adjust with a little more oil or flour if needed.
- âThe fish filling can be seasoned with a pinch of chili flakes for a touch of heat.
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- Use shrimp or a mix of seafood for the filling.
- Add a hard-boiled egg to the filling for an extra surprise.