At Churrangas, a no-frills, family-owned restaurant charangas Playa Maderas, Nicaragua, there is three options: fish, chicken, and lobster tail. While the lobster may seem like the first obvious choice, we were more interested in the fish. Fried whole and smothered in an aromatic tomato sauce called Tipitapa recipe, it’s the kind of dish that makes you instantly feel like you’re on vacation — especially when served with a few other favorite tropical classics: fried plantains, fresh avocado, beans, and rice.
For dinner guests you who do not weird about whole fishes, this makes an excellent family-style meal to share with close friends. This version of the Nicaraguan classic has a slight kick, thanks to the addition of garlic and red pepper. Serve with strong rum or tequila cocktails and pretend you are a nice warm beach somewhere. A very famous dish of this restaurant is that how to make tipitapa. Now I will discuss about the dish. I will also provide you all the details from how to make it perfectly in your home and how to serve it.
The taste of this fried fish recipe is really good. One of the most ordered dish within the restaurant. People are enjoying this dish and the taste of this dish brings the customers to visit the restaurant repeatedly. The restaurant charangas playa maderas surf, is having a small pool for the visitors who come to visit this place.
In this amazing restaurant charangas, the most popular dish is tipitapa. Now I will guide you how to prepare this dish within your home.
1 1/2 pound sea bass, rainbow bass, or red snapper (ask your fishmonger to debone the fish but leave it whole)
1 whole tomato, thinly sliced
4 oz tomato paste
1 tbsp Worcestershire sauce
1/2 red bell pepper, thinly sliced
Three garlic gloves, finely chopped
1 tsp agave syrup
1/4 cup white table wine
One pinch red pepper flakes (or more to taste)
One bay leaf
1 lime, quartered
2-4 tbsp cornmeal, sprinkled on large plate
2 tbsp olive oil
Vegetable oil for frying
Salt and pepper to taste
Before making the dish one has to follow all the instructions that I will give you in the below section. If you maintain these steps then you exactly can make the dish as it is in the restaurant charangas Playa Maderas.
At first to prepare the fish: Sprinkle with salt, pepper, and the juice from 1/2 a lime. Set aside to marinate. Therefore, your first work is to clean the fish with water properly and then add pepper, salt and the rest of the ingredients that I mentioned in my discussion. Now let us have a quick look on the dish’s preparation. You can also request to have the recipe book from this amazing restaurant charangas.
To make the Tipitapa sauce: Heat olive oil in a large saucepan, and then add garlic and bay leaf. Cook until fragrant, then add onion, red pepper flakes and red bell pepper and cook until just soft. Add tomato, tomato sauce, Worcestershire, wine, and agave and let simmer on very low heat to thicken, about 10 minutes. Add salt and pepper to taste. Within the restaurant charangas Playa Maderas, people are having some good time with nearest one by ordering this dish.
To fry fish: While sauce simmers, heat vegetable oil in a large frying pan. Roll fish through cornmeal to coat both sides evenly. When oil is hot, put the fish in the pan for five minutes on each side, flipping once with tongs. Remove from pan and place on paper towels to drain; when slightly cooled, sprinkle with the remaining limejuice.
To plate: Place fish on large dish, then spoon Tipitapa sauce over fish. Serve warm with white rice, black beans, freshly sliced avocado, and — if you are feeling ambitious — fried plantains. You can garnish this dish with fresh coriander leaves and a little pinch of salt on it. The whole dish can serve up to 4 to 5 people.