lunch · side · Caribbean-inspired · Filipino-inspired
"CHILLO FRITO CON TOSTONES Y ENSALADA" FRIED RED SNAPPER WITH FRIED PLANTAINS & SALAD Recipe
A salad centered on t goya adobo, t kosher salt, t pepper, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 item 1 T GOYA ADOBO (WITHOUT PEPPER)
- 1 item 1 T KOSHER SALT
- 1 item 1/2 t FRESH GROUND PEPPER
- 1 item 1 T FRESH MINCED GARLIC
- 1 item 1.5 - 2 LB RED SNAPPER
- 1 cup 1 CUP CORN STARCH
- 1 cup 1 CUP ALL PURPOSE FLOUR
- 1 item 1/2 GAL VEGETABLE OIL (FOR DEEP FRYING)
- 1 item 1 GREEN PLANTAIN
- 1 item 1 THICK BAMBOO SKEWER
Equipment
Large mixing bowl
How to make it
- 1
Prepare t goya adobo, t kosher salt, t pepper, t garlic, red snapper, corn starch, all purpose flour, al vegetable oil, reen plantain, and thick bamboo skewer as listed and cool any cooked components.
- 2
Whisk the liquid and seasoning ingredients, including al vegetable oil and t kosher salt, corn starch, and all purpose flour, into a dressing.
- 3
Combine t pepper, and t garlic and t goya adobo, red snapper, reen plantain, and thick bamboo skewer in a large bowl, add the dressing, and toss gently.
- 4
Taste, adjust the seasoning, and serve promptly or chill as appropriate.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.
