Bollo de Pescado Seco Relleno
A savory and satisfying corn dough parcel filled with seasoned dried fish (pescado seco), steamed to perfection in banana leaves. This is a popular street food and appetizer, showcasing the unique flavors of Panamanian coastal cuisine.
🧂 Ingredients
- 250 g Dried fish (pescado seco)(such as sierra or corvina, desalted and flaked)
- 2 cups Cornmeal (masa harina)
- 1.5 cups Water(warm)
- 1/2 medium Onion(finely chopped)
- 1/4 medium Bell pepper(any color, finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Cilantro(chopped)
- 1 tbsp Achiote oil (optional)(for color)
- to taste Salt
- to taste Black pepper
- 8-10 pieces Banana leaves(wilted)
👨🍳 Instructions
- 1
Prepare the dried fish: If not already desalted, soak the dried fish in water for several hours, changing the water frequently, until desalted. Drain, remove any bones and skin, and flake the fish into small pieces.
💡 Tip: Taste a small piece of the fish to ensure it's not too salty. - 2
Make the filling: In a skillet, heat the achiote oil (if using) or a little vegetable oil over medium heat. Sauté the chopped onion and bell pepper until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 3
Add the flaked dried fish to the skillet. Stir in the chopped cilantro, salt, and pepper. Cook for 5-7 minutes, stirring to combine the flavors. Remove from heat and set aside.
- 4
Prepare the corn dough: In a bowl, combine the masa harina with warm water. Mix until a smooth, pliable dough forms. Season with salt. Knead for a few minutes until smooth.
💡 Tip: The dough should be firm but not dry. Add more water if too crumbly, or more masa harina if too sticky. - 5
Assemble the bollos: Lay a wilted banana leaf flat. Place about 2-3 tablespoons of corn dough in the center and flatten it into a circle. Spoon about 1-2 tablespoons of the fish filling onto the center of the dough.
- 6
Carefully fold the banana leaf to enclose the filling, creating a neat parcel. You can fold it in half like a taco, then fold the sides in, or use a traditional method of wrapping to form a rectangular shape. Secure with kitchen twine if needed.
💡 Tip: Ensure the dough completely covers the filling to prevent it from leaking out during steaming. - 7
Steam the bollos: Arrange the wrapped bollos in a steamer basket over boiling water. Cover and steam for 35-40 minutes, or until the corn dough is cooked through and firm.
💡 Tip: Make sure the water does not touch the bollos. - 8
Carefully remove the bollos from the steamer. Let them rest for a few minutes before unwrapping and serving hot.
💡 Pro Tips
- ✓The quality of the dried fish is crucial for the flavor.
- ✓If you can't find dried fish, you can use canned sardines or tuna packed in oil, well-drained and flaked, but the flavor will be different.
- ✓Achiote oil adds a beautiful color and subtle flavor; you can make it by heating vegetable oil with achiote seeds.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of ground cumin to the fish filling.
- Include finely chopped capers in the filling for a briny kick.
- For a vegetarian version, omit the fish and use a filling of sautéed vegetables and corn.