The fish face, typical of Ecuador's coastal area, pairs perfectly with a tasty bean stew. The preparation, which includes cooking the beans, rice, and seasoning the fish, results in an exquisite and traditional dish that delights the palate. The final touch, a pickled onion and tomato relish, further enhances this delicious combination.
After cooking the beans, add tomato and onion to taste to make the essential stew.
Prepare the fish with seasoning and fry it in hot oil, achieving a crispy texture on the outside.
Finish with a delicious relish made from onion, tomato, and lemon to add a fresh and tangy touch to the dish.
Enjoy your meal.
Fish Face with Bean Stew
Ingredients
4 Fish faces
2 Beaten eggs
1 ½ pound of Rice
1 pound of Beans for stew
1 Red onion (paitaña)
½ tablespoon of Mustard
2 Tomatoes
½ Lemon
1 tablespoon of Salt
2 Garlic cloves
2 Parsley sprigs
Flour
Preparation
Step 1 : First, cook the beans in a pressure cooker with water until very soft, or buy pre-cooked beans.
Step 2 : Next, cook the rice in a pot with water and a pinch of salt, adding half an onion for better flavor.
Step 3 : Then, blend the garlic cloves, parsley sprigs, salt, mustard, and half a cup of water.
Step 4 : Wash and season the fish.
Step 5 : Apply the seasoning over the fish and rub it all over.
Step 6 : Dip each fish piece into beaten eggs, then coat with flour, and immediately fry in a skillet with hot oil.
Step 7 : Meanwhile, add blended tomato (without seeds) and a quarter chopped onion to the cooked beans. Add salt to taste and a bit of mashed garlic. Let it boil and stir for 10 minutes.
Step 8 : To serve, prepare a relish with the remaining paitaña onion, chopped tomato, and a squeeze of lemon.
Step 9 : Ready to enjoy!
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