Passport & Plate - pescado frito

saloseries — Tue, 27 Jan 2015 17:40:12 GMT

Ingredients
fresh fish
salt
garlic diced
tomatoes quartered
onions diced
plantains, sliced lengthwise
rice 1 cup
black beans 1/4 cup

How to prepare this recipe
rice and beans:
in a separate pot
boil water with beans until semi- tender
add more water, then add rice.
stir
when rice and beans are cooked, set aside.

fish:
clean, make slits on the sides and rub the fish with salt, set aside
heat oil, then sautee garlic, tomatoes and onions until brown and tender
add fish, sear until the slits open on each side.

plantains:
on a separate pan
heat oil, pan fry plantains

on a plate, serve rice with plantains, and the fried fish and garnish with the sautéed tomatoes

The story behind this recipe
I knew Livingston was the carribbean of Guatemala and i went searching for the most simple and local dish they had. I passed all the tourist trap restaurants until i happened upon this stand-alone shack, a few block away from the main market street.

Sat down, and the special of the day was pescado frito. As a Filipina, I am very familiar with fried fish, but I was delightfully surprised of how different it was from something I was used to. The flavors were different; presentation was different. It was a refreshing change from the rest of Guatemalan cuisine.

I live for these experiences, to be confronted with familiar yet not so familiar.

salo X sri lanka

Passport & Plate - pescado frito