| Prep: 30 mins | Cook: 1 hr 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 25g |
| sugars | fibre | protein | salt |
| 3g | 6g | 40g | 0.68g |
Why I Love Peruvian Fish Pot Tamales
Gazing down at my kitchen island, where an array of vibrant ingredients awaited their turn, I could hardly contain my excitement. Today I’d be making one of my absolute favorites: Fish Pot Tamales. This Peruvian recipe captured my fascination many years ago, and since then, I’ve put my own twist on it, just as I do with most traditional dishes. Charmed by its beautiful blend of oceanic flavors from the white fish, warmth from the aji amarillo paste, and comfort from the cornmeal, it felt like the best of both my worlds – the Tex-Mex hues from my childhood in Texas, and the Peruvian influences I’ve grown to love.
The Tale of the Tamales
Peru is a melting pot of culinary inspirations, garnering influences from as far as Europe and Asia. Perhaps it’s for this reason that Peruvian cuisine has resonated so deeply with me. My love for transforming classic Southern dishes into inventive creations found its counterpart in Peruvian cooking, particularly the humble fish pot tamales. This recipe was not an instant favorite, but I grew smitten the more I experimented with it and tasted variations at different restaurants, particularly The Gourmet Kitchen of Gastón Acurio. Eventually, I would discover how this dish’s simplicity revealed its greatest strength: its versatility. Whether served for breakfast, lunch, or dinner, these tamales never cease to delight and surprise both me and my friends.
Perfecting the Culinary Dance
What makes the fish pot tamales such a joy to create is the layers of flavors, the fusion of ingredients, and the final presentation. The beauty of this dish lies not just in its taste, but also in the experience of crafting it. The smooth cornmeal mixture and the luscious fish come together to create an irresistible flavor. Enhancing this further is the aji amarillo paste, which brings a delightful piquant touch, the chicken broth for depth, and the olives and eggs adding diversity in flavor and texture. The aroma of the steaming pot, filled with banana leaves swaddling precious parcels of these delectable ingredients, is intoxicating.
Tying it all together are the fresh herbs – they remind me of those days sitting in my grandma’s kitchen, where she’d show me the wonders that a sprinkle of cilantro or parsley could do. I stand before my own kitchen today, in harmony with tradition yet simultaneously defying it with my interpretation, creating a dish that is applause-worthy in any culinary circle.
Making and savoring these Fish Pot Tamales is always a sensation, almost like a dance, and I am grateful to be part of this culinary ballet. I hope you love creating and devouring them as much as I do. Buen Provecho!
What You’ll Need
- 1.5 lb white fish fillets
- 1 tablespoon vegetable oil
- 2 cups yellow cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable shortening
- 1 cup white onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Aji Amarillo paste
- 1.5 cups chicken broth
- 1 cup olives, pitted and sliced
- 2 hard-boiled eggs, sliced
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 6 large banana leaves
- 6 pieces of kitchen string
Method
Step One
Begin by seasoning the white fish fillets with salt and black pepper. Then, heat the vegetable oil in a skillet over medium heat. Add in the seasoned fish and cook until it’s opaque and flaky. This should take about 4-5 minutes on each side. Once the fish is done cooking, remove it from the skillet and set it aside on a plate to cool.
Step Two
In a large bowl, mix together the yellow cornmeal, salt, black pepper, and vegetable shortening until it forms a crumbly texture. Then, stir in the finely chopped white onion, minced garlic, and Aji Amarillo paste until all the ingredients are well combined.
Step Three
Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming. The mixture should be moist but not too wet. If it’s too dry, add a little more broth. If it’s too wet, add a little more cornmeal. Stir in the sliced olives and the sliced hard-boiled eggs.
Step Four
Chop the cooled fish into small pieces and add it to the cornmeal mixture, along with the chopped fresh cilantro and parsley. Stir everything together until it’s well mixed.
Step Five
Lay out the banana leaves on a clean surface. Spoon about 1/2 cup of the fish and cornmeal mixture onto the center of each leaf. Fold the leaves over the mixture, then fold in the sides to form a package. Tie each package securely with a piece of kitchen string.
Step Six
Place the banana leaf packages in a large pot of boiling water, making sure they are completely submerged. Cover the pot and let them cook for about 1 hour, or until the banana leaves become dark green and the filling is cooked through.
Step Seven
Remove the tamales from the pot using tongs and let them cool for a few minutes before serving. To eat, unwrap the banana leaves and enjoy the fish pot tamales inside!
