Recipe Index

Ingredients

• 6 medium whole mojarra or guapote fish (or small tilapia), cleaned and scaled
• 5 garlic cloves, crushed
• 1/2 cup banana vinegar (guineo vinegar) or mild white vinegar, divided
• 1 1/2 teaspoons fine salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 lb yuca (cassava), peeled and cut into chunks
• 6 plantains, ripe but firm, peeled and halved crosswise
• 2 large onions, sliced
• 4 tomatoes, sliced
• 3 chiltoma peppers (or 1 green bell pepper), sliced
• water (about 4 cups)
• 1/4 head cabbage, finely shredded
• 2 tomatoes, chopped
• 2 tablespoons vinegar, for the salad

Method

1. Cut two shallow slashes into each side of the fish. Rub them with the crushed garlic, half the banana vinegar, the salt, and the pepper. Cover and marinate for 20 to 30 minutes.
2. Line the bottom of a large, deep pot with yuca chunks (a layer of plantain or banana leaves under the yuca is traditional, if you have them). Arrange the plantain halves over the yuca.
3. Lay the marinated fish over the plantains. Cover with the sliced onions, sliced tomatoes, and chiltoma peppers, and pour in the remaining banana vinegar and any marinade left in the dish.
4. Pour the water down the side of the pot. Cover tightly and bring to a boil over medium heat, then lower the heat and steam gently for 45 minutes to 1 hour, until the yuca is fork-tender and the fish is cooked through. Do not stir; shake the pot gently if needed.
5. Meanwhile, make the salad: toss the shredded cabbage and chopped tomatoes with the 2 tablespoons of vinegar and salt to taste. Set aside to soften slightly.
6. Lift the fish, plantains, and yuca onto a large platter or individual plates, spoon some of the cooking juices over, and top each portion with a mound of the cabbage salad. Serve hot.

Prep: 30 min · Cook: 1 h · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data