|
|
|
| Servings4people | Prep Time30minutes | Cook Time20minutes |
|
Ingredients
Main Ingredients
4
corn cobsin husks
1cup
roasted corn kernelscut from one corn cob
2tbsp
Peruvian Aji Panca Paste
2tsp
olive oil
1lb
White Fishskins removed and cut into 4 equal pieces
Salsa Ingredients (or substitute your favorite premade salsa)
1cup
Cactusabout 1-2 small paddles, spikes removed
1-2
jalapenosred or green, steamed
1/2
Large White Onionpeeled
1
green tomatosteamed
1cup
Cilantrochopped
1/2
Limejuiced
Servings: people
Units:
Instructions
Corn Husks
- Prepare Hinode rice per package instructions.
- Hold one corn husk at the bottom while peeling each leaf of the husk downward without removing the leaves. Continue firmly gripping the end of the corn husk. Grip the corn cob with your other hand and push back and forth until it snaps out of the husk. Soak the husks in lukewarm water.
- Stir 1 cup cactus salsa (see below), 2 cups cooked Hinode rice, corn kernels, aji paste, and olive oil to combine.
- Remove corn husks from water and peel back the top layers of one corn husk, leaving the bottom and side leaves in place.
- Spoon 1/2 cup of the rice mixture into each husk.
- Place one piece of fish on top of the rice, and then press the leaves of the husk back down to close. Use a piece of kitchen string to tie the husk together.
- Bake stuffed corn husks for 20 minutes at 400 degrees or until fish flakes easily.
- Remove string and serve with caution as steam will release from the husks.
Salsa Preparation
- Preheat oven to 400 degrees.
- On a lightly greased baking sheet, place the cactus, garlic, jalapeños, onion, and tomato.
- Roast in the oven for 10 minutes, or until vegetables are lightly blackened.
- Flip vegetable over and roast for additional 10 minutes.
- Remove and cut the roasted cactus, tomato and onion into large chunks.
- Place in a food processor with the remaining salsa ingredients and puree until smooth.