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Receta Steamed Fish With Tomatillo Black Pasilla C
by Global Cookbook

Steamed Fish With Tomatillo Black Pasilla C
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  Raciónes: 6

Ingredientes

  • 1 lb Baby tomatillos, husked
  • 6 x Dry Pasilla Negro, seeded and deveined
  • 2 1/2 c. Water
  • 2 x Cloves (large) garlic, peeled
  •     Salt to taste
  • 6 c. Water
  • 1 1/2 tsp Salt
  • 32 x Fresh corn leaves
  • 6 x Catfish, trout, carp, black bass or possibly sea bass fillets about 1/2 lb each
  •     Fresh grnd pepper, to taste
  • 1/4 c. Extra virgin olive oil
  • 4 Tbsp. Butter, diced
  • 2 Tbsp. Ginger, minced fine
  • 2 Tbsp. Garlic, or possibly elephant garlic, minced fine
  • 16 x Green onions, sliced thin
  • 2 c. Cilantro, leaves

Direcciones

  1. Steamed Fish with Tomatillo-Black Pasilla Chile Sauce (Pescado al vapor con Salsa de Tomatillo y Chile).
  2. Quintana.
  3. Serves 6.
  4. Prepare the Sauce: preheat a heavy skillet. Roast tomatillos, turn often to prevent burning. Add in to medium saucepan. Lightly toast chiles - do not burn. Add in to tomatillos, and then add in the water. Cook, covered, till soft, about 8-10 minutes. Add in garlic, and simmer 3 more minutes. Drain, reserving liquid.
  5. Puree sauce ingredients along with salt. Add in reserved liquid if needed.
  6. Place steamer rack in steamer and add in water and salt. Layer about 10 corn leaves over rack. Cover steamer and let heat 10 minutes. Place 1 fillet each on a corn leaf, season with salt and pepper, then cover with extra virgin olive oil, butter, ginger, scallions and cilantro. Fold leave to make a packet, use additional leaf if needed. Wrap corn bundles in aluminum foil. Place in steamer, cover with remaining corn leaves and cook 10-15 minutes or possibly till fish flakes slightly. Open packets, serve fish over rice and drizzle sauce.