Puerto Rican FoodGreen Plantain Dumplings Stuffed with Mild Pickled Red Snapper in Coconut-Recao Broth
An original Puerto Rican recipe featuring tender green plantain dumplings stuffed with flaky red snapper in a mild escabeche, served in a light coconut, recao, and sweet pepper broth. It delivers homey island flavor with a refined, comforting finish.
Ingredients
- 450 g red snapper fillet (skinless, en 2 a 3 trozos)
- 900 g green plantains (approx. 3 plátanos medium, pelados)
- 400 ml coconut milk (without endulzar)
- 500 ml fish stock or water (for the caldo)
- 60 ml white vinegar (for the escabeche suave)
- 45 ml olive oil (divided)
- 150 g white onion (en slices finas)
- 60 g sweet peppers (without semillas, chopped)
- 18 g garlic (chopped, divided)
- 20 g culantro leaves (chopped, divided)
- 1 unit bay leaf
- 2 g dried oregano (divided)
- 2 g black pepper (divided)
- 10 g salt (or to taste, divided)
- 30 ml lime juice
- 30 g butter
- 24 g rice flour (for dar cuerpo a the dough)
- 1 g ground annatto
- 40 g green olives (sliced)
- 8 g fresh cilantro (optional, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Season the red snapper with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lime juice. Let it rest in the refrigerator for 10 minutes.
- 2
2. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Cook the snapper for 2 to 3 minutes per side, until just cooked through and easy to flake. Remove, let cool slightly, and flake into medium pieces.
- 3
3. In the same skillet, add 1 tablespoon olive oil, the onion, half of the sweet peppers, half of the garlic, the bay leaf, and 1/2 teaspoon dried oregano. Cook for 4 to 5 minutes until the onion softens. Add the white vinegar and cook 1 minute more. Fold in the flaked snapper and green olives, mix gently, and cook for 2 minutes. Adjust with a pinch of salt if needed. Remove the bay leaf and let the filling cool.
- 4
4. Cut the green plantains into large chunks and boil them in water with a pinch of salt for 18 to 20 minutes, until very tender. Drain well.
- 5
5. While still hot, mash the plantains with the butter, rice flour, 2 tablespoons chopped culantro, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1 tablespoon lime juice until you have a firm, workable dough. If it cools too much, knead it briefly with your hands to smooth it out.
- 6
6. Divide the plantain dough into 8 equal portions. Lightly moisten your hands, flatten each portion, place 1 to 2 tablespoons of the snapper filling in the center, and seal it into oval dumplings. Set aside.
- 7
7. In a wide pot, heat the remaining tablespoon of olive oil over medium heat. Sauté the remaining garlic, remaining sweet peppers, and ground annatto for 1 minute. Add the fish stock or water, coconut milk, remaining culantro, the remaining 1/2 teaspoon oregano, and a pinch of salt. Bring to a gentle simmer.
- 8
8. Lower the heat and carefully add the stuffed dumplings to the broth. Cook over low heat for 12 to 15 minutes, gently shaking the pot from time to time so they do not stick. Do not boil hard or they may break apart.
- 9
9. Taste the broth and adjust with the remaining salt and, if desired, a few extra drops of lime juice. If you want a hotter finish before serving, keep the pot covered over very low heat until the dumplings reach about 165 °F / 74 °C internally.
- 10
10. Serve 2 dumplings per bowl with plenty of coconut-recao broth. Finish with fresh cilantro on top if using.
Chef tips
To peel green plantains more easily, score the skin lengthwise and soak them in hot water for 2 minutes before removing the peel. If the dough sticks, lightly moisten your hands with water or oil.
Substitutions
You can substitute the red snapper with grouper, sea bass, or another firm white fish. If culantro is unavailable, use extra cilantro, though the flavor will be less traditional. For a dairy-free version, replace the butter with olive oil or plant-based butter.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Creamy Puerto Rican rabbit rice with roasted squash, sweet peppers, and crispy cassava flatbread
90 min
Puerto Rican Sweet Plantain Lasagna with Sofrito Chicken, Spinach, and Queso del País
75 min
Yuca Dumplings Stuffed with Crab in a Mild Coconut and Culantro Sauce
75 min
Braised chicken caldero with green bananas, olives, and toasted recao rice
75 min
Puerto Rican Sweet Potato and Beef Pastelón with Queso del País, Sweet Pepper Sofrito and Crispy Cassava Bread Crumble
85 min
Crab-Stuffed Bacalaito Fritters with Roasted Garlic Aioli and Warm Corn Salad
65 min