Panamanian-style Botok

Ingredients

In this Panamanian adaptation of Botok, we incorporate Panamanian ingredients such as plantains and bell peppers, which add a tropical twist to the dish. Additionally, we infuse the recipe with Panamanian spices and herbs to enhance the flavors and create a unique fusion of Indonesian and Panamanian cuisines. We alse have the original recipe for Botok, so you can check it out.

• 500g (1.1 lb) fish fillets or shrimp, cut into bite-sized pieces 500g (1.1 lb) fish fillets or shrimp, cut into bite-sized pieces
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Banana leaves, for wrapping (optional) Banana leaves, for wrapping (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the fish or shrimp, plantains, bell peppers, coconut milk, lime juice, cilantro, parsley, garlic, cumin, paprika, salt, and black pepper. Mix well to ensure all the ingredients are evenly coated.
3. 3.
   If using banana leaves, cut them into rectangular pieces and briefly blanch them in boiling water to soften.
4. 4.
   Place a portion of the fish or shrimp mixture onto each banana leaf or a greased baking dish.
5. 5.
   Fold the banana leaves over the mixture to form a packet or cover the baking dish with aluminum foil.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and the flavors have melded together.
7. 7.
   Serve the Panamanian-style Botok hot, either in the banana leaf packets or directly from the baking dish.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you can't find plantains, you can substitute with ripe bananas, but the taste will be slightly different.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the fish or shrimp mixture.
• For a more authentic presentation, serve the Panamanian-style Botok wrapped in banana leaves. If banana leaves are not available, you can use parchment paper as a substitute.
• Experiment with different types of fish or seafood to find your favorite flavor combination.

Serving advice

Panamanian-style Botok is best served hot, either in the banana leaf packets or directly from the baking dish. Garnish with additional fresh cilantro and parsley for a pop of color and freshness. Serve it as a main course accompanied by steamed rice or quinoa to complete the meal.

Presentation advice

To enhance the presentation, carefully unwrap the banana leaf packets at the table to reveal the aromatic dish inside. The vibrant colors of the fish, plantains, and bell peppers will create an enticing visual display. Consider serving the Panamanian-style Botok on colorful plates or banana leaf-lined platters to further highlight the tropical theme.