ANNATTO FRIED FISH VOLCANO WITH SALSA DE SERRANO SMP AND CARAMELIZED ONIONS
Ingredients
For the annatto:- 5 guajillo chile
- 10 g garlic
- 50 ml apple vinegar
- 30 g annatto paste
- 1 sour orange
- 1 tbsp Rub del Norte SMP
- ½ tbsp Sal Ahumada Original SMP
For the caramelized onion:
- 200 g white onion
- 50 ml vegetable oil
- 20 g brown sugar
- Ultimate Black Rub SMP
- For the fried fish:
- Vegetable oil
- 400 g wheat flour
- 200 g corn flour
- Ultimate Black Rub
- 600 g fresh tilapia filets
- 8 corn tostadas
- 300 g refried beans
- La Salsa de Serrano SMP
- 200 g asadero cheese
Directions
For the annatto:
Remove seeds and veins from the guajillo chiles and hydrate in hot water for 20 minutes.
Add to a blender the chiles, garlic, vinegar, annatto, and orange juice. Blend until all the ingredients are well incorporated.
Add Rub del Norte SMP and Sal Ahumada Original SMP and blend again until well incorporated.
Rectify season and reserve.
For the caramelized onion:
Cut the onions in julienne.
Heat a pan on the grill at 600° F on direct heat and add vegetable oil, and the onion when the oil is hot. Cook for 5 minutes.
Add sugar and cook for 10 more minutes, or until golden.
Season with Ultimate Black Rub SMP.
Remove the pan from the heat and reserve.
For the fried fish:
Heat enough oil in a disc on a stove at medium heat.
Mix the two types of flour and Ultimate Black Rub SMP in a large bowl.
Cut the tilapia filets in cubes.
Add the tilapia cubes in the flour mix and cover them with the mix. Remove from the flour and fry in the hot oil for 3 minutes or until well fried.
Remove the fish cubes from the oil and lay them in absorbent paper to eliminate excess of oil.
Mix in a bowl the fried fish cubes with annatto.
Spread beans in the tostadas, add a layer of caramelized onions, annatto fried fish cubes, La Salsa de Serrano SMP and shredded asadero cheese to taste.
Put the volcanoes on the grill at 300° F on indirect heat for 5 minutes or until the cheese melts.
Remove from the frill and enjoy.
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