Marco's Fish Wrapped in Hoja Santa

Masa means dough. This recipe can also be used as a base to make tortillas or tamales.

Recipe courtesy Chuck's Week Off: Mexico
Show: Chuck's Week Off Episode: Mexico City
TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

HUITLACOCHE MASA DUMPLINGS (CORN MUSHROOM DUMPLINGS):
  • 2 tablespoons/30 ml canola oil
  • 2 cups/500 ml chopped huitlacoche (corn mushroom)
  • 1 leek, minced
    MASA BOLITAS (SMALL DOUGH BALLS):
    • 2 cups/500 ml very fine corn flour ( masa harina)
    • 1 teaspoon/5 ml of salt
    • 1/2 cup/125 ml crumbled Chiapas cheese
      PLANTAIN SALSA:
      • 2 tablespoons/30 ml butter
      • 2 tablespoons/30 ml canola oil
      • 2 cloves garlic, minced
      • 1 leek, chopped
      • 1 onion, chopped
      • 1 plantain banana, cut in chunks
      • 1 tablespoon/15 ml bonito flakes
      • 1/2 teaspoon/2 ml whole allspice
      • Salt and freshly ground black pepper
        FISH:
        • Salt and freshly ground black pepper
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        Directions

        Cook's Note: Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.

        For the huitlacoche masa dumplings: In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.

        For the masa bolitas: In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.

        Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.

        For the plantain salsa: In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.

        For the fish: Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.

        To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).

        Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.

        To assemble the plate, add a spoonful of the plaintain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.

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