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Pescado en Totomoxtle (Fish Steamed in Maize Husks)

The Quirky Foodster Team

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6
Servings

Ingredients

  • Firm white fish fillets (about 150 g / 5 oz each), such as tilapia or similar freshwater fish — 4
  • Dried maize husks, soaked in warm water until pliable — 8-10
  • Lard or vegetable oil — 2 tbsp
  • Fresh poblano chili, thinly sliced — 1
  • Medium tomatoes, thinly sliced — 2
  • Small white onion, thinly sliced — 1
  • Fresh epazote or cilantro — 2 sprigs
  • Fine salt — 1/2 tsp
  • Lime, cut into wedges, for serving — 1

Method

  1. Soak the dried maize husks in warm water for 20-30 minutes until soft and pliable, then pat dry.
  2. Season the fish fillets on both sides with salt.
  3. Lay two overlapping maize husks flat and place a fish fillet in the centre.
  4. Top with a few slices of poblano chili, tomato, onion and a sprig of epazote, then drizzle with a little of the lard.
  5. Fold the husks over the fish to enclose it completely, tucking in the sides, and tie securely with kitchen string or a thin strip of husk.
  6. Repeat with the remaining fillets and ingredients.
  7. Bring water to a simmer in the base of a steamer pot, place the wrapped parcels in the steamer basket, and cover.
  8. Steam for 20-25 minutes, until the fish is opaque and flakes easily with a fork.
  9. Serve the parcels warm, unwrapped at the table, with lime wedges alongside.

Introduction: Whole fish fillets seasoned with chili and herbs, wrapped in maize husks and steamed until tender, this dish drew on the abundant fish of Lake Texcoco, at the heart of the Mexica capital.

Cultural Background: Tenochtitlan, the Mexica capital, was built upon an island in Lake Texcoco, and fish caught from the lake’s waters formed an important part of the diet of the city’s inhabitants. Wrapping food in maize husks or leaves to steam it was a widespread Mesoamerican cooking technique, one that both flavoured the food and kept it moist during cooking.

Tips: Soak the maize husks thoroughly until fully pliable, as brittle husks will tear and allow the filling to leak out during steaming. Check the water level in the steamer pot periodically during cooking to ensure it does not boil dry.

Variations: Banana leaves, if available, can be used in place of maize husks for a similarly authentic Mesoamerican wrapping method. A spoonful of ground toasted pumpkin seeds mixed into the vegetables adds richness to the filling.

Storage: Store cooked, wrapped parcels in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat the wrapped parcels in a steamer over simmering water for 8-10 minutes until heated through.

Nutrition: Per serving (approx.): 220 kcal, 26 g protein, 8 g carbohydrate, 10 g fat, 2 g fibre, 380 mg sodium.

FAQs:

Q: What fish works best for this dish?

A: Any firm, mild white fish such as tilapia, snapper or a similar freshwater or lake fish works well and holds together during steaming.

Q: Can I cook this on a stovetop without a dedicated steamer?

A: Yes, a colander or metal sieve set over a pot of simmering water, covered with a lid, works as an effective makeshift steamer.

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