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Robalo in Green Mole

Robalo in Green Mole – Recipe

A modern take on a corn tamale combined with a flavoursome mixture of chillies, nuts, and seeds in a green mole that pairs well with any type of seafood such as barramundi or any protein.

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Ingredients per serve

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Green Mole

Tamale De Papas

Robalo

  • Barramundi 1500.0 g
  • Green mole (verde or pipian) 800.0 g
  • Tamale de papas 5.0 g
  • Pumpkin seeds 50.0 g
  • Edible flowers, to garnish
  • Beet sprouts, to garnish

A modern take on a corn tamale combined with a flavoursome mixture of chillies, nuts, and seeds in a green mole that pairs well with any type of seafood such as barramundi or any protein.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Green Mole

    • Add the tomatillos, garlic, onions, and peppers to a dry pan over high heat. Char and set aside.
    • In the same pan, add the pumpkin seeds, Old Spice, black peppercorns, cinnamon, bay leaf, and cloves.
    • Roast the spices until aromatic. Place the roasted spices and charred ingredients into a blender.
    • Add the KNORR Chicken Booster and coriander or epazote. Blend until the mixture is just chunky.
    • Heat up the pork lard in a saucepan. Add the blended mixture and let it cook for 5 minutes. Set aside.

  3. Tamale De Papas

    • Bring KNORR Chicken Booster to a boil in a saucepan. Add the corn flour and KNORR Instant Mashed Potato Mix.
    • Mix until a soft dough forms, then finish off with some pork lard. Set aside.
    • Using a hot pan with some pork lard, sauté the corn kernels. Then add hogao criollo and cook until the corn is smooth.
    • Prepare the banana leaves by passing them over an open flame for a few seconds until softened and glossy.
    • Take a portion of the dough and form a cup shape. Fill it with the corn mixture. Seal the dough, then place it on the banana leaves.
    • Wrap the tamale with the banana leaves in a square shape. Secure with butcher's twine. Place it on a steamer for 35 minutes. Set aside.

  4. Robalo

    • Season the barramundi, then sear the fillets on both sides.
    • Finish by cooking in a preheated oven at 140°C for 5 minutes.
    • Plate the green mole (pipian verde), then place the fish on top.
    • Cut the tamale diagonally and arrange next to the fish.
    • Garnish with edible flowers, beet sprouts, and pumpkin seeds before serving.

  5. Chef's Tips

    • Hogao criollo, also known as hogado or criollo sauce, is a traditional Colombian sauce or condiment made by slowly cooking green onions, tomatoes and garlic in oil until they become soft and caramelised.
    • 250 g of KNORR Tomato Powder can be used as a substitute for hogao criollo.
    • Plátano leaf can be substituted with banana leaf.
    • You can substitute coriander for epazote.
    • Replace serrano pepper with jalapeño and reduce the amount by 30%.
    • Roast on the griddle or in a very hot frying pan without using oil.
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