| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 385 | 10g | 2g | 40g |
| sugars | fibre | protein | salt |
| 7g | 7g | 37g | 1.34g |
Why I Love Mexican Fish Birria
If there’s one thing I’ve brought from my Nigerian roots into my Southern life here in Atlanta, it’s the love for deeply flavorful, soulful food. I can’t help but think about how much of that fiery, homely vibe goes into making my many recipes – and this here, my dear friends, is no exception. Today, I will share with you a delightful Mexican recipe, designed to tantalize your tastebuds, it’s my variant of Fish Birria!
The Spicy Saga of Birria
Hailing from the Mexican state of Jalisco, Birria is traditionally made with goat meat or mutton. What I’ve done in my Fish Birria recipe is to bring in the refreshing touch of the sea with 2lbs of white fish fillets, making it a must-try substitution for traditional versions. The spice blend of toasted guajillo, ancho, and arbol peppers release a smoky heat that is at once comforting and exciting.
While the conventional blend of Mexican spices makes this dish a standout, my twist comes with borrowing a technique from the West African culinary tradition I grew up with. We often serve our spiced fish atop a bowl of warm, fragrant fish broth. Here, the six cups of fish broth adds a delightful depth to the birria, an unforgettable addition sure to leave a mark on your palate.
Mastering the Art
This recipe was partly inspired by my admiration for the mastery of traditional and fusion cuisines seen in the works of Chef Rick Bayless. A powerhouse figure in bringing authentic Mexican flavors to an international audience, his approach to honoring each ingredient’s identity, yet weaving them together into a new culinary narrative, resonates with me.
While the base for the Fish Birria sticks to the classical birria recipe, I’ve modified the steps a bit to ensure the delicate fish doesn’t get overpowered. The key is in toasting the peppers to bring out their characteristic smokiness, followed by a quick simmer in boiling water to soften them up. Once they’ve cooled, they’re blitzed into a smooth paste with the rest of the spices and later fried with the onion and garlic until the flavor deepens dramatically.
After this, you add in the fish broth and white fish fillets, ensuring that each one is fully submerged in the aromatic broth. Simmering this on a low flame imparts a medley of flavors to the fish, turning it into a deeply satisfying meal that’s best enjoyed hot, garnished with a handful of fresh cilantro and a generous squeeze of lime for that final tangy kick!
It’s moments like these where my culinary journey feels like a true voyage of discovery, infusing the warmth of my Southern living with the spice-laden narratives of my Nigerian heritage through recipes such as this Fish Birria. And I hope you enjoy this exploration as much as I have loved tailoring it for you!
What You’ll Need
- 2 lbs white fish fillets
- 6 dried guajillo peppers
- 6 dried ancho peppers
- 6 dried arbol peppers
- 2 cups boiling water
- 1 medium onion, sliced
- 5 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 bay leaves
- 6 cups fish broth
- 1 bunch fresh cilantro, chopped
- 6 Fresh limes
Method
Step One
Begin by cleaning the dried peppers, removing the seeds and stems. To make this process easier, you can cut the peppers lengthwise with a pair of scissors. Once cleaned, place them in a heatproof bowl.
Step Two
Pour 2 cups of boiling water over the dried peppers and cover the bowl. Let them steep for about 20 minutes until they become soft and rehydrated.
Step Three
While the peppers are steeping, heat the vegetable oil in a large saucepan over medium heat. Add the sliced onion and minced garlic and sauté until they become soft and fragrant.
Step Four
Remove the peppers from the water (but do not throw away the water!). Place them in a blender along with the softened onion and garlic, apple cider vinegar, salt, black pepper, oregano, and cumin. Blend until a smooth paste is formed. Add some of the pepper soaking water if necessary to achieve the right consistency.
Step Five
Return the blender mixture back to the saucepan and add in the fish broth and bay leaves. Bring to a simmer and let it cook for about 15 minutes to combine the flavors.
Step Six
While the broth is simmering, cut the fish fillets into bite-sized pieces. Once the broth has simmered, add the fish pieces to the pot and simmer for an additional 10-15 minutes, until the fish is cooked through.
Step Seven
Just before serving, stir in the chopped fresh cilantro. Ladle the fish birria into bowls and serve with fresh lime wedges for squeezing over the top. Enjoy!
