Fish Tamales With Hogao del Pacífico
These fish tamales — smothered in tomato and coconut and wrapped in banana leaves — take on the flavors of the Colombian coast.
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Cooking tools:
- Blender
- Steamer basket
- Skillet
- Pot
- Mixing bowl
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Plate
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 2 medium plum tomatoes
- ½ cups vegetable oil or other neutral oil, divided
- 2 medium yellow onions, coarsely chopped
- 2 tbsp. finely chopped basil leaves
- 2 tbsp. finely chopped cilantro
- 1 tsp. ground cumin
- ¾ cups coconut milk
- 2 lb. skinless sea bass fillets, cut into four 8-oz. portions
- Kosher salt
- freshly ground black pepper
- Fresh or thawed, frozen banana leaves, cut into four 12- by 10-in. rectangles
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