Hello, Hello dear Hive community. Today I want to share with you a traditional and delicious recipe that we prepare in Venezuela for the time of Holy Week colloquially known as ´ fish cake´ with an oriental touch, it is a kind of fish omelette, which combines the delicious salty flavor with a sweet touch, simply exquisite on the palate. I LOVE it and it excites me every year to be able to prepare it together with my mother, who taught me the secret of all the recipes, LOVE.
This dish is typically consumed by Venezuelans especially on Holy Thursdays and Fridays due to the abstinence that is customary these days to the consumption of red meat.
Now, we will start with the preparation of our fish cake.
INGREDIENTS
- Salted fish :1,5Kg
- Sweet chili pepper :10-15
- Onion:3
- Garlic :1 head
- Tomatoes :3
- Eggs :8
- Ripe banana : 3
- Sweet potato or potato :1
PREPARATION
- Let the salted fish soak in water from the night before.
- The next day the fish should be parboiled for 20 minutes.
- Once it is parboiled, it must be removed and allowed to cool, then crumbled and remove all the thorns present.
- Dice the sweet peppers, onions and tomatoes. Clean the garlic and then crush it.
- Sauté the garlic together with the onions, then add the sweet peppers, and then the tomatoes. Finally, add the shredded fish and cook for 15 minutes to absorb all the flavors.
- AND WE HAVE READY THE FISH!
- Parboil the sweet potato and then chop into wheels.
- Cut the bananas into wheels and then fry them.
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- Once everything that is described above is ready, proceed to separate the whites from the yolks of the eggs, then place the egg whites in a bowl and beat until reaching the point of snow, finally, it is add the yolks and integrate.
- AND YOU BEGIN TO ASSEMBLE THE CAKE!, firstly, the tortera or refractory is floured. A layer of egg is placed, then a layer of the previously prepared fish is added on top, then the fried banana and sweet potato are added and the layers are repeated once more and then sealed with egg.
- Bake for approximately 20min.
- AND READY TO SERVE! It is usually accompanied with rice and beans.
I hope you love this typical dish from my beautiful Venezuela.
The versions of fish cakes in Venezuela are really wide and diverse, but the results are always EXQUISITE. This recipe that you present to us today caught my attention, since you say that sweet potato can be used (I suppose you mean sweet potato), in its preparation; but in addition, it is always important that the recipes are clearly explained, with great detail, since any reader, anywhere on the planet, can understand it and consequently prepare it. Also, you have talked in the beginning about how you prepare it, in what context, in a few words, you have made a short introduction, and that is great. Good pictures. Greetings.
Las versiones de pasteles de pescado en Venezuela son realmente amplias y diversas, pero los resultados simpre son EXQUISITOS. Esta receta que hoy nos presentas, llamó mi atención, ya que hablas de que se puede emplear papa dulce (supongo te refieres a la batata), en su elaboración; pero además, siempre es importante que las recetas sean explicadas claramente, con todo lujo de detalles, ya que cualquier lector, en cualquier parte del planeta, puede comprenderla y en consecuencia prepararla. Además, has hablado en un principio respecto a cómo la preparas, en qué contexto, en pocas palabras, has hecho una breve introducción, y eso está genial. Buenas fotos. Saludos.
Hello! I am very happy that this recipe has been to your liking, and yes, there are many ways to prepare the fish cake, and it depends greatly on the region where you are.
Thank you very much for your support. I am new to this and it encourages me to receive messages like this, my goal is to learn from you and improve in each step I take, leaving my essence in all content that I upload. Greetings
We are all in a process of mutual learning, I also learn from you, and that is the beauty of Hive. I love to read good posts, that are genuine, own, with feeling, well done, that favor the understanding of the recipe and that have emotion and context, I like that because I consider that this is important for every reader. Good job.
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