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Photos of two Ecuadorian fish bollos or plantain tamales topped with peanut sauce and pickled onions
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Ecuadorian Bollos de Pescado

These Ecuadorian bollos de pescado or plantain and fish tamales are made with a green plantain dough, filled with fish, and steamed in banana leaves.
Course Breakfast, Brunch, Lunch, Main Course
Cuisine Coastal, Ecuadorian, Latin American
Keyword Albacore, Banana leaves, Bollos, Comfort food, Envuelto, Green plantain, Peanuts, Steamed
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 bollos or green plantain tamales

Ingredients

For the broth:

  • 8 cups of water 8 cups = ~2 liters
  • 1 small white onion about 80 grams or 3 ounces, quartered or cut in half
  • 1 stalk of spring onion or scallion cut in large pieces
  • 2 garlic cloves
  • 1 celery stalk chopped
  • 6 parsley sprigs
  • 6 cilantro sprigs
  • 1 teaspoon of salt adjust to taste
  • 1 lb of fish filets - we used albacore tuna (fresh or frozen,) - you can also use corvina, mahi mahi, seabass, red snapper, cod, or any fish you like

For the green plantain batter or masa:

  • 3-4 green plantains approximately 1 kg (2 lbs)
  • ½ cup of achiote or annatto oil divided into two equal parts (120 ml in total)
  • 9 ounces of peanut butter unsweetened, 9 ounces = 250 grams
  • 1 green bell pepper finely chopped (100 g)
  • 1 red onion finely chopped (150 g)
  • 3 garlic cloves crushed
  • 1 teaspoon dry oregano
  • 2-3 tbs of chopped cilantro
  • Salt and pepper to taste

For the peanut sauce:

  • 4.5 ounces of the remaining peanut butter - from above , adjust to taste - 4.5 ounces = 125 grams
  • Half of the previously prepared refrito or sofrito
  • ½ cup-1 cup of fish broth adjust to your preference
  • Salt to taste if needed

To assemble the green plantain bollos:

  • Banana or plantain leaves washed and cut into 12 pieces of about 16 inches or 40 cm long - you can find these frozen at Latin grocery stores

To serve:

Instructions

  • The first step is to prepare the fish broth. In a large pot, add the water, the small onion, the scallion or spring onion, the garlic cloves, celery, parsley, cilantro and salt. Bring the water to a boil.
    Water in a large pot with vegetables and herbs
  • Add the fish filets (albacore tuna or other), and cook covered for approximately 10-15 minutes. After this time, remove the fish from the pot and strain the broth. Let the broth cool, as you will use it to make the batter for the bollos.
    Water in a large pot with vegetables, herbs and fish.
  • Cut the cooked albacore into bite-sized slices and set aside.
  • To prepare the refrito or sofrito, in a pan, add ¼ cup of the achiote oil and sauté the red onion and crushed garlic. When the onions are translucent, add the chopped green bell pepper and cook for 5 more minutes. Then add the oregano, chopped cilantro, salt, and pepper. Divide the refrito into two equal parts, one for the green plantain batter, and the other for the peanut sauce.
    Onions, green peppers and garlic being cooked in a pot with achiote. 
  • Next, proceed to peel the green plantains and grate them on the finest side of the grater. If you can't do it quickly, add a little achiote oil to prevent the plantains from oxidizing. It is also advisable to rub a little bit of regular oil on your hands to prevent them from getting stained (from the green plantains).
    Peeled green plantains being grated into a baking dish.
  • Add half of the achiote oil and half of the peanut butter (you can heat it in the microwave for about 20 seconds to make it easier to knead). Knead the mixture a little, and, at this point, you can add the fish broth. You will usually use about ¾ cup -1 cup of fish broth for each 1 cup of the grated green plantains.
    Grated green plantains with achiote and peanut butter.
  • To prepare the peanut sauce, pour the other half of the refrito or sofrito into the blender along with the other half of the peanut butter, and ½ cup -1 cup of fish broth. Process until you obtain a homogeneous cream. Taste and adjust the salt if necessary.
    Refrito with peanut butter and fish broth in a blender. 
  • Pour half of the peanut sauce over the green plantain batter and mix it with your hands until it is soft and has an almost creamy texture.
  • Save the other half of the peanut sauce to top the fish when filling the bollos and for serving. You can also make an extra batch of the peanut sauce if you want extra to serve.
  • Turn the stove to medium heat and place a deep non-stick pot or pan on the stove. Pour the plantain batter into the pan and cook for about 15-20 minutes, stirring constantly with a wooden or silicone spoon. When the batter is cooked, it will easily come off the walls of the pot without sticking.
    Green plantain dough cooking in a pan

To assemble and steam the bollos de pescado:

  • Choose the side of the plantain banana leaf that has the least texture and spread a little achiote oil on the leaf. Place 3 to 4 tablespoons of cooked green plantain batter and use a spoon to flatten it. Add a few pieces of albacore fish and a tablespoon of peanut sauce.
    Plantain leaf with plantain dough, fish, and peanut sauce on top
  • Bring the two side ends of the plantain leaf together and roll them like a scroll until the bun is wrapped.
  • Flip the two ends back.
    Bollos in the plantain leaves after being rolled and folded up
  • Then, with a smaller piece of the leaf, make a band to tighten the ends you just flipped and finish by tying it with the leaf or a piece of cooking twine. If your leaves are large enough you can also just gently fold the edges without having to tie them.
  • Repeat these last steps until you assemble all the bollos.
  • Place the green plantain bollos in a large pot with a steamer and hot water, add a tight-fitting lid, and cook/steam the bollos for about 25-30 minutes. The exact time depends on the size of the bollos and also on the desired consistency.
    Bollos in a pot to be steamed
  • Serve the bollos warm and topped with extra peanut sauce, curtido salsa, spicy aji sauce, and slices of lime. You can also serve them with a side of rice.
    Overhead shot of bollos de pescado served on a plate topped with peanut sauce and sliced onions and tomatoes with sauce and tomato salad on the side.