The green Sango with fish, a typical coastal dish from Ecuador, combines ingredients like green plantains, fish, and maní, creating an authentic flavor. Its preparation involves blending flavors and textures to achieve a delicious and comforting result. A unique and tasty option to enjoy on any occasion.
The Green Sango with fish is a dish full of flavors and textures.
The mix of fresh, seasoned ingredients creates a unique combination that will delight everyone's palate.
The juicy consistency of the fish in this stew is simply delicious.
Green Sango with Fish
Ingredients
3 Green plantains
1 tablespoon of Achiote
1 Red onion
1 Tomato
4 Garlic cloves
1 cup of Maní (peanut) blended
1 pound of Fish (albacore or grouper)
2 Cilantro sprigs
¼ cup of Vegetable oil
Salt, pepper, and cumin
Preparation
Step 1 : To prepare this dish, start by peeling and grating the raw green plantains, then knead them with achiote and a little water.
Step 2 : Once done, set the mixture aside.
Step 3 : Next, prepare a sofrito with the red onion, garlic, and tomato.
Step 4 : Then, add the sofrito along with the blended maní, bringing to a boil before adding the previously grated and kneaded green plantains.
Step 5 : Season the mixture with salt, pepper, and cumin, and simmer on low heat until cooked and thickened.
Step 6 : Once the mixture reaches the desired consistency, add the chopped fish and cilantro, cooking for a few more minutes.
Step 7 : Finally, adjust the seasoning with salt and pepper, and serve the dish with a squeeze of lemon.
Preparation (simple version)
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