I love the South American vibe of the original recipe from 1988, and have built on this idea in my updated version. I have twice-cooked the banana, as is done for Peruvian tostones, and used the avocado in a salsa for added flavour. I also like to add some cornmeal to the crumb, and I like to grind my own almonds for a chunkier texture.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/95681189/Recipe-Almond-crusted-tarakihi-with-lime-sauce-banana
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