👨‍🍳 作り方

1. 1

   Prepare the filling: Heat achiote oil or vegetable oil in a skillet over medium heat. Sauté onion until softened, then add garlic and cook for another minute until fragrant.

2. 2

   Add the shredded fish to the skillet. Season with salt and pepper. Cook for about 5 minutes, stirring to combine, until heated through. Stir in chopped cilantro and set aside to cool.

3. 3

   In a large bowl, place the grated green plantains. Squeeze out any excess moisture. Add about 1/4 cup of water and a pinch of salt to the plantains and mix well to form a dough-like consistency. If too dry, add a little more water, one tablespoon at a time.

4. 4

   Take a portion of the plantain dough (about the size of a golf ball) and flatten it in your palm. Place about 1-2 tablespoons of the fish filling in the center. Carefully enclose the filling with the plantain dough, shaping it into an oval or round fritter.

5. 5

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

   💡 プロのコツ: Use a thermometer to ensure correct oil temperature.
6. 6

   Carefully place the stuffed corviches into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and cooked through.

   💡 プロのコツ: Fry in batches to maintain oil temperature.
7. 7

   Remove corviches from the oil with a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Serve hot.