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Machaca de pescado
Shredded fish with tomato and pepper
La Paz's shredded fish sautéed with tomato, pepper and chilli
On the waterfront in La Paz, Baja California Sur, machaca de pescado is the sea's answer to beef machaca: firm fish is poached, shredded and fried with onion, pepper, tomato and chilli until almost dry and full of flavour. Fishermen's families once made it with shark or smoked marlin, and today it fills breakfast burritos, tacos and tostadas in cafés along the malecón. Any firm white fish such as cod, hake or mahi-mahi works well. It is savoury, lightly spicy and tender. Serve it with corn tortillas, rice or refried beans. Chef's tip: squeeze the shredded fish in your hands to get rid of excess water before it hits the pan, so it fries rather than stews.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb firm white fish filletsskinless (cod, hake or mahi-mahi)
- 1 ½ tsp salt1 tsp for the poaching water, the rest for the pan
- 3 tbsp vegetable oil
- 1 white onionfinely chopped
- 1 green pepperfinely chopped
- 2 garliccloves, finely chopped
- 2 serrano chilliesfinely chopped
- 3 tomatoesfinely chopped
- ½ tsp dried Mexican oregano
To serve
- ⅓ oz fresh coriander (optional)chopped
- 12 corn tortillas (optional)warmed
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Method
0/7 doneStep 1: Bring a wide pan of water to a gentle simmer with two-thirds of 1 tsp salt. Slide in 1 ⅓ lb firm white fish fillets and poach until it is opaque all the way through and flakes easily with a fork.
7 minStep 2: Lift the fish out, let it cool for a few minutes, then flake it finely with your fingers, removing any bones.
Step 3: Squeeze handfuls of the flaked fish firmly to press out the water. Skipping this is the most common mistake: it leaves the machaca soggy and bland.
Step 4: Heat 3 tbsp vegetable oil in a large frying pan over a medium heat. Fry 1 white onion, 1 green pepper, 2 garlic and 2 serrano chillies until soft and the onion is golden at the edges.
6 minStep 5: Add 3 tomatoes and ½ tsp dried Mexican oregano and cook until the tomatoes have broken down into a thick sauce.
5 minStep 6: Add the fish and the rest of ½ tsp salt and fry, stirring and turning, until the mixture is almost dry and the fish has taken on the colour of the tomato.
7 minStep 7: Taste for salt, scatter with coriander and serve hot in tortillas.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 28 g
- Carbs
- 9 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does machaca de pescado take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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