Fish Empanadas

Ingredients

• Water Aromatics (1 bay leaf + ½ brown onion quartered + 1⁄4 bunch coriander roots)
• 300g flake/gummy shark fillets, skinned
• 3 tbsp annatto oil
• ½ brown onion, peeled, finely diced
• 2 garlic cloves, minced
• ¼ bunch coriander roots, finely chopped
• ½ green capsicum, deseeded, finely diced
• ½ red capsicum, deseeded, finely diced
• 1 long sweet chilli**, deseeded, finely diced
• 1-2 tbsp tomato paste***
• 1 tsp ground cumin
• Salt
• pepper
• 2 ¼ cup water
• 2 tsp salt
• 4 tbsp of sugar
• 2 cups precooked white cornmeal flour (P.A.N flour is preferable)
• Neutral oil, for frying (vegetable / canola)
• 1 ripe avocado, peeled, pit removed
• ½ brown onion, peeled, cut roughly
• 1 to 2 garlic cloves
• ½ green capsicum, deseeded, roughly chopped
• ½ bunch of coriander
• ¼ bunch of parsley
• ½ cup neutral oil (canola or grapeseed, avoid olive oil)
• 1 lemon or lime
• 1 to 2 tbsp white wine vinegar
• ½ - 1 tsp salt, adjust to taste
• ½ tsp sugar, adjust to taste
• 2 garlic cloves minced
• ½ red onion finely diced
• 1 long red chilli, deseeded finely chopped
• 1 green chilli, deseeded finely chopped
• ¼ bunch of coriander leaves finely chopped
• ¼ cup neutral oil
• 2-3 tbsp white vinegar
• ½ tsp salt Pinch of sugar