Honduran Tilapia in Jocote-Achiote Sauce with Golden Malanga Cakes

Name: Honduran Tilapia in Jocote-Achiote Sauce with Golden Malanga Cakes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.3 lb tilapia fillets; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp lemon juice; 1 tbsp achiote paste; 4 cloves garlic; 1 cup white onion; 10.5 oz ripe tomato; 6.3 oz ripe jocote; 3.5 oz red bell pepper; 1/2 cup fresh cilantro; 1 tsp ground cumin; 1 cup fish stock or water; 4 tbsp vegetable oil; 1.5 lb malanga root; 1 large egg; 1/3 cup corn flour; 2 oz shredded quesillo cheese; 3 cups lettuce leaves; 3 oz radishes

An original recipe inspired by Honduran flavors: golden tilapia fillets covered in a silky sauce of jocote, tomato, achiote, and cilantro, served over crisp little malanga cakes. The result is a balanced, aromatic, deeply Honduran dish.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 600 g tilapia fillets (skinless)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml lemon juice (fresh)
20 g achiote paste (for the recado)
12 g garlic (chopped, divided)
140 g white onion (chopped, divided)
300 g ripe tomato (chopped)
180 g ripe jocote (without semilla, chopped)
100 g red bell pepper (chopped)
20 g fresh cilantro (chopped, divided)
2 g ground cumin (for the recado)
240 ml fish stock or water (for ajustar the sauce)
60 ml vegetable oil (divided)
700 g malanga root (pelada and cut en trozos)
1 50 g egg (for ligar the camitas)
40 g corn flour (for dar estructura)
60 g shredded quesillo cheese (for the camitas)
80 g lettuce leaves (for servir)
80 g radishes (thinly sliced finas for servir)

Nutrition facts

per serving

410 kcal

Calories

31 g

Protein

27 g

Carbs

20 g

Fat

4 g

Fiber

23 g

Net carbs

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

DairyEggsFish

Instructions

1
1. Season the tilapia fillets with 4 g (3/4 tsp) salt, black pepper, and lemon juice. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the malanga in a pot with enough water to cover and cook over medium heat for 18 to 20 minutes, until tender but not falling apart. Drain well.
3
3. Mash the cooked malanga in a large bowl. Add the egg, corn flour, shredded quesillo, 2 g (1/4 tsp) salt, half of the chopped garlic, and 40 g (about 1/3 cup) of the chopped onion. Mix until you have a moldable mixture.
4
4. Shape the malanga mixture into 8 small cakes or bases. Set aside on a tray.
5
5. For the sauce, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the remaining onion, the remaining garlic, and the red bell pepper. Sauté for 3 to 4 minutes until softened.
6
6. Stir in the ripe tomato, ripe jocote, achiote paste, ground cumin, 2 g (1/4 tsp) salt, and half of the fresh cilantro. Cook for 8 minutes, stirring, until the tomato and jocote soften.
7
7. Add the fish stock or water and cook 5 minutes more. Carefully blend the mixture until smooth. Return the blended sauce to the skillet and simmer over low heat for 3 to 5 minutes, until slightly thickened.
8
8. While the sauce finishes, heat 2 tbsp (30 ml) vegetable oil in a nonstick skillet over medium heat. Brown the malanga cakes for 3 to 4 minutes per side, until crisp and golden. Transfer them to a tray and keep warm in the oven at 200 °F / 95 °C.
9
9. In the same skillet, add the remaining 1 tbsp (15 ml) vegetable oil and cook the tilapia fillets over medium heat for 3 to 4 minutes per side, until golden and fully cooked. The thickest part of the fish should reach 145 °F / 63 °C.
10
10. Place the tilapia fillets into the jocote-achiote sauce for 1 minute so they absorb flavor without breaking apart.
11
11. To serve, place lettuce leaves on each plate, arrange 2 malanga cakes per serving, set a tilapia fillet on top, and spoon over plenty of sauce. Finish with the remaining fresh cilantro and thinly sliced radishes.
12
12. Serve hot, with extra sauce over the malanga cakes so they absorb the recado while still keeping some of their crisp texture.

Chef tips

If the jocote is very tart, let it cook 2 to 3 extra minutes in the sauce to round out its flavor. The malanga mixture should be moist but firm; if it feels too soft, add a little more corn flour.

Substitutions

You can substitute the tilapia with snook or croaker. If quesillo is unavailable, use low-moisture mozzarella. Jocote can be replaced with firm red plum for an inspired variation, though the flavor will be less traditional.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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