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Montaditos de plátano verde con curry de bacalao y coco

Categoría
Entradas y bocadillos
Dificultad
Fácil
Porciones
4

Ingredientes

  • 4 Plátanos verdes
  • Sal al gusto
  • Aceite para freír
  • 2 Tazas de bacalao desmenuzado
  • 1 ½ Taza leche de coco
  • 1 Cebolla blanca en cuadritos pequeños
  • 2 Dientes de ajo en cuadritos
  • 1 Cucharadita de curry verde tailandés
  • 1 Cucharada de salsa de pescado (opcional)
  • 1 Cucharadita de jengibre rallado
  • 1 Pizca de azúcar (o cantidad necesaria)
  • 1 Pizca de sal (al gusto)

Preparación

  1. Para los tostones: Pelar y cortar los plátanos en pequeñas porciones, de 3 a 4 cm de longitud cada pedazo.
  2. Calentar una sartén con aceite y freír los pedazos de plátano.
  3. Sacar los trozos de plátano del sartén y aplastarlos.
  4. Volver a freír los pedazos aplastados hasta que doren.
  5. Agregar sal al gusto.
  6. Para el curry de bacalao y coco: Poner aceite en un wok o sartén profundo y colocar el bacalao.
  7. Mover el wok o sartén con movimientos circulares, hasta que el bacalao suelte su líquido.
  8. Reservar esta mezcla en un bowl.
  9. Poner un poco más de aceite en el wok o sartén y dorar la cebolla.
  10. Agregar jengibre y ajo.
  11. Cuando la cebolla empiece a dorar, añadir el curry y remover para que no se queme.
  12. Añadir la leche de coco.
  13. Cuando empiece a hervir, incorporar el bacalao con su líquido.
  14. Mantener unos minutos al fuego y servir.
  15. Para el montadito: Colocar un tostón de plátano verde y luego colocar un poco del curry.
  16. Continuar este procedimiento hasta tener la cantidad deseada de montaditos.