Marco's Fish Wrapped in Hoja Santa

Masa means dough. This recipe can also be used as a base to make tortillas or tamales. Recipe courtesy Chuck Hughes

• Ready In: 45 mins
• Serves: 4

Ingredients

• Huitlacoche Masa Dumplings (Corn Mushroom Dumplings)

• 2  tablespoons/ 30 ml canola oil
• 2  cups/ 500 ml chopped  Huitlacoche (corn mushroom)
• 1  leek, minced
•  salt & freshly ground black pepper
• 1  bunch epazote, chopped (or substitute with tarragon or a mix of herbs like cilantro, parsley and chives)

• Masa Bolitas (Small Dough Balls)

• 2  cups/ 500 ml very fine cornflour (masa harina)
• 1  teaspoon/ 5 ml salt
• 1⁄2  cup/ 125 ml crumbled chiapas cheese

• Plantain Salsa

• 2  tablespoons/ 30 ml butter
• 2  tablespoons/ 30 ml canola oil
• 2  garlic cloves, minced
• 1  leek, chopped
• 1  onion, chopped
• 1  plantain banana, cut in chunks
• 1  tablespoon/ 15 ml bonito flakes
• 1⁄2  teaspoon/ 2 ml whole allspice
•  salt & freshly ground black pepper
•  canola oil, for deep frying
•  chia seeds, for garnish (optional)
•  toasted  macadamia nuts, for garnish

• Fish

• 4  jack  fish fillets, or any white firm-flesh fish you like (about 2 pounds/1 kg)
• 4  hoja santa, leaves or 4  banana leaves
•  salt & freshly ground black pepper

Directions

1. For the huitlacoche masa dumplings:
2. In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
3. For the masa bolitas:
4. In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
5. Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
6. For the plantain salsa:
7. In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
8. For the fish:
9. Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
10. To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
11. Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
12. To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
13. Cook's Note:
14. Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.