Tipitapa Fish Topped with Salsa (Pescado a la Tipitapa)
Although the tipitapa recipe is a secret, this is the most common substitute to it.
Source and licence
"Tipitapa Fish Topped with Salsa (Pescado a la Tipitapa)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tipitapa_Fish_Topped_with_Salsa_(Pescado_a_la_Tipitapa), revision 4510634), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tipitapa_Fish_Topped_with_Salsa_(Pescado_a_la_Tipitapa)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510634
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Central American by a tradition spanning countries: Central American (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1–2 tbsp virgin olive oil
- ½ ea. onion (vidalia onions are okay, purple or white onions are also acceptable), chopped
- 3 oz (85 g) tomato, sliced in rings
- Vinegar
- Brown sugar
- Salt
- Lemon
- 5 tbsp virgin olive oil
- ½–1 lb (225–450 g) whole fresh carp, fully cleaned and scaled
Method
- Heat the oil in a pan over medium heat. Add onions, and cook until translucent.
- When the onion is translucent, add tomato slices. Cook for 5 minutes, then add a drop or two of vinegar and a pinch of brown sugar. Season to taste with salt. Let it cook for a few more minutes, and set to the side.
- Heat the 5 tbsp oil in a pan over medium heat. Add the fish to the pan, and fry until the skin is crispy (approximately 7 minutes per side).
- Place a rack in a baking pan. Transfer the fish to the rack, and bake about 15 minutes at 350°F (175°C).
- Let the fish cool, then salt to taste and return to its pan. Fry again over low heat for 3 minutes each side while re-heating the salsa.
- Add the salsa on top of the fish, and serve.