I loved the fish so much that I'm thinking of using it in tacos or rice bowls. You can also make a regular plantain mofongo and stuff the fish in there too. Or you can just grab a fork and eat it straight out of the pan! It's that good.
Mashed Yuca Stuffed with Fish in Criollo Sauce and Sweet Fried Plantains
- 2 lb yuca (or cassava)
- Olive oil
- 3 filets of flounder, tilapia, or any white fish
- 1 tbsp olive oil
- 1/2 cup onion, diced
- 1 1/2 cups tomatoes, chopped
- Salt and pepper
- 2 cloves garlic
- 1 tbsp of capers in their juice
- 1/2 tsp annato
- 1/4 tsp cumin
- 1/2 tsp oregano
- Juice of a whole lemon
- 1 ripe plantain
- Vegetable oil for frying
- Set a large pot of salted water to boil.
- Cut and peel the yuca (see images above) and cook in boiling water for 25-35 minutes, until you can pierce the yuca easily with a fork.
- Meanwhile, heat the olive oil in medium heat in a medium sized pan.
- Once oil is hot add the tomatoes and onions. Season with salt and pepper and cook until soft and broth starts to form.
- Stir in garlic and capers.
- Add fish, annato, cumin, oregano and lemon juice.
- Once fish starts to turn white and flaky start breaking it with a large spoon and mixing everything together.
- Cook for about 2-3 minutes and set aside.
- Drain yuca and put it in a medium sized bowl or mortar.
- With a pestle, potato masher (or your hands if yuca is cool) mash the yuca and add about 1/2 tsbp of olive oil and a few sprinkles of salt and keep mashing. Taste it. Adjust oil and salt to taste. Form three balls of yuca.
- Pour enough oil in a frying pan so that the plantain slices can be submerged halfway in the oil. Set head to medium.
- Cut ends of plantain and peel. Cut into diagonal slices (see images above).
- Fry plantain slices for about 2 minutes on each side or until they start to get golden brown.
- Drain plantain slices in a plate lined with paper towel.
- Take a ball of yuca and flatten it down with your hand on a plate. Shape it into a bowl with your fingers (see images above) and fill it with fish. Serve with amarillitos and aguacate.