| Prep: 45 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 532 | 31g | 12g | 45g |
| sugars | fibre | protein | salt |
| 5g | 4g | 27g | 830mg |
Why I Love Mexican Fish Tamales with Red Sauce
As a food writer and a lover of creating diverse and rich culinary experiences, I’ve recently found myself drawn to the vibrant flavors of Mexico. A standout in my exploration is the distinctly delicious dish, Fish Tamales with Red Sauce. This dish revolves around two staple ingredients of Mexican cuisine – Fish and Tamale. The aromatic, tangy lime-infused white fish melts perfectly into the cozy warmth of homemade tamale, while a generous serving of zesty red sauce ties it all together. It’s a recipe that obediently ventures into the heart of Mexican cookery, and yet surprisingly caters to my own seafood-loving taste buds!
Finding Inspiration and Drawing Parallels
This adventure into Mexican cuisine was inspired by none other than the immensely talented chef, Rick Bayless. Known for his expertise in traditional Mexican dishes, Bayless’ cooking prowess and deep respect for Mexican gastronomic culture has always been an inspiration. This recipe has modest traces of Bayless’ passion for vibrant, lively flavors beautifully mingling with the fresh whisper of seafood, making it a vibrant fusion dish that still remains eloquently faithful to its Mexican roots.
Many would pair the Fish Tamales with a side of Mexican rice or Cilantro Lime Rice. Interestingly though, I find the piquant flavor of the red sauce and the subtle citrus of the fish, reminiscent of a New England Squid Stew. Therefore, imagine a complimentary side of Southwest Corn Pudding or even a traditional cornbread to stay in the familial zone of the main dish.
A Fusion Worth Trying
In all its authenticity, this Fish Tamales with Red Sauce recipe builds a bridge from the seafood haven of Portland, Maine to the zestful festivities of Mexico. It’s a dish that confidently merges the salty, oceanic undertone of seafood with the complex symphony of flavors in Mexican cuisine. If you’re a fan of seafood and looking for an inventive way to enjoy it, believe me, this recipe is your golden ticket.
Whether you’re a seasoned cook or a kitchen novice, I encourage you to try making this Fish Tamales with Red Sauce recipe at home. Let the vibrant essence of Mexico meet the familiar comfort of seafood on your dining table, and embrace this delectable culinary twist that I have so enjoyed.
What You’ll Need
- 2 pounds of white fish fillets
- 1/2 cup of lime juice
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 20 dried corn husks
- 4 cups of masa harina
- 1 1/2 cups of lard
- 1/2 cup of chicken broth
- 1 cup of red chili sauce
- 1 onion, finely chopped
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of chopped tomatoes
Method
Step One
Start by soaking the dried corn husks in warm water for about 30 minutes to soften them. Meanwhile, marinate your white fish fillets in lime juice, minced garlic, salt and pepper. Let it sit while you move on to the next step.
Step Two
Prepare the masa by mixing the masa harina, salt, and baking powder in a large bowl. Gradually add in the lard or shortening and the chicken broth. Mix until the batter becomes fluffy.
Step Three
Drain the corn husks and pat them dry. Lay a husk flat and spread a thin layer of masa mixture onto the husk, leaving a bit of space at the bottom and sides. Place a spoonful of the marinated fish onto the center of the masa and add a bit of red chili sauce, chopped onion, fresh cilantro, and chopped tomatoes.
Step Four
Fold the sides of the husk inward to enclose the filling completely, then fold up the bottom. Repeat this step with the remaining husks and filling.
Step Five
Arrange the filled tamales in a steamer and steam over medium heat for about 1 to 1 1/2 hours, until the masa is firm and the tamales are cooked through.
Step Six
Allow the tamales to cool for a few minutes before serving. You can enjoy these fish tamales with additional red sauce, if desired.
