Entree: Colombia – Amazonian Colombia – Tamal de pescado (Fish tamale)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 5 min

Total 1 hr 50 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) salt, divided
- 3 cups (about 600 g) boiled cassava (yuca), mashed
- 1 medium green plantain, boiled and mashed, about 1 cup (240 g)
- 1/2 cup (120 ml) coconut milk
- 3 tbsp (45 ml) annatto (achiote) oil, divided
- 1 medium red onion, finely chopped, about 6 oz (170 g)
- 1 medium red bell pepper, diced, about 6 oz (170 g)
- 2 garlic cloves, minced
- 1 tbsp (15 g) ají amarillo paste (or 1 small ají amarillo, minced)
- 2 tbsp (15 g) chopped cilantro
- 2 tbsp (8 g) chopped culantro (recao) or extra cilantro (optional)
- 1 tsp (5 g) ground cumin
- 1/2 cup (120 ml) fish stock or water
- Banana leaves, washed and softened (for wrapping)
- Kitchen twine or thin strips of banana leaf (for tying)
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the fish fillets with lime juice, 1/2 tsp (2.5 g) salt, a pinch of black pepper, and 1 tbsp (15 ml) annatto oil; set aside for 15–20 minutes.
2. In a skillet over medium heat, warm 1 tbsp (15 ml) annatto oil and sauté half the chopped onion and half the diced pepper until softened, about 4 minutes. Add the garlic, ají amarillo paste, cumin, and a pinch of salt; cook 1 minute until fragrant. Add 1/4 cup (60 ml) fish stock and simmer 2–3 minutes to make a loose sofrito. Remove from heat.
3. Cut the marinated fish into 1–1.5 inch (2.5–4 cm) pieces and gently toss with the sofrito and chopped cilantro/culantro; adjust salt and pepper. Set filling aside.
4. In a large bowl combine the mashed cassava and mashed plantain. Stir in coconut milk, remaining 1 tbsp (15 ml) annatto oil, remaining chopped onion and pepper, and 1/4 cup (60 ml) fish stock. Season with 1/2 tsp (2.5 g) salt and a little black pepper; mix until a soft, spreadable dough forms. Taste and adjust seasoning.
5. Cut banana leaves into 12–14 inch (30–35 cm) squares and pass briefly over an open flame or hot surface to make them pliable. Place about 1/3 cup (80 g) cassava-plantain dough in center of each leaf, flatten slightly, top with 2–3 pieces of the fish filling (about 3–4 oz (85–115 g) per tamal), and cover with another 1/3 cup (80 g) dough. Fold the leaf tightly to enclose and tie with twine or strips of leaf.
6. Arrange wrapped tamales seam-side down in a large steamer or deep pot with a rack. Add water to just below the rack, cover, and steam gently for about 1 to 1 1/4 hours, checking water level occasionally and replenishing as needed.
7. Remove tamales from steam and let rest 5 minutes before unwrapping. Serve hot with lime wedges and additional chopped cilantro if desired.

1. Marinate the fish fillets with lime juice, 1/2 tsp (2.5 g) salt, a pinch of black pepper, and 1 tbsp (15 ml) annatto oil; set aside for 15–20 minutes.
2. In a skillet over medium heat, warm 1 tbsp (15 ml) annatto oil and sauté half the chopped onion and half the diced pepper until softened, about 4 minutes. Add the garlic, ají amarillo paste, cumin, and a pinch of salt; cook 1 minute until fragrant. Add 1/4 cup (60 ml) fish stock and simmer 2–3 minutes to make a loose sofrito. Remove from heat.
3. Cut the marinated fish into 1–1.5 inch (2.5–4 cm) pieces and gently toss with the sofrito and chopped cilantro/culantro; adjust salt and pepper. Set filling aside.
4. In a large bowl combine the mashed cassava and mashed plantain. Stir in coconut milk, remaining 1 tbsp (15 ml) annatto oil, remaining chopped onion and pepper, and 1/4 cup (60 ml) fish stock. Season with 1/2 tsp (2.5 g) salt and a little black pepper; mix until a soft, spreadable dough forms. Taste and adjust seasoning.
5. Cut banana leaves into 12–14 inch (30–35 cm) squares and pass briefly over an open flame or hot surface to make them pliable. Place about 1/3 cup (80 g) cassava-plantain dough in center of each leaf, flatten slightly, top with 2–3 pieces of the fish filling (about 3–4 oz / 85–115 g per tamal), and cover with another 1/3 cup (80 g) dough. Fold the leaf tightly to enclose and tie with twine or strips of leaf.
6. Arrange wrapped tamales seam-side down in a large steamer or deep pot with a rack. Add water to just below the rack, cover, and steam gently for about 1 to 1 1/4 hours, checking water level occasionally and replenishing as needed.
7. Remove tamales from steam and let rest 5 minutes before unwrapping. Serve hot with lime wedges and additional chopped cilantro if desired.