Batak-style Pan con Minuta

Ingredients

In this Batak-style adaptation, we replace the traditional Cuban bread with a soft bun commonly used in Batak cuisine. The fish fillet is marinated in Batak spices, giving it a unique flavor profile. Additionally, we incorporate a zesty tomato and chili salsa, as well as a refreshing cucumber and herb salad, to add a Batak twist to the dish. We alse have the original recipe for Pan con minuta, so you can check it out.

• 4 fish fillets (such as tilapia or catfish) (400g / 14 oz) 4 fish fillets (such as tilapia or catfish) (400g / 14 oz)
• 2 teaspoons turmeric powder (10g) 2 teaspoons turmeric powder (10g)
• 1 teaspoon ginger powder (5g) 1 teaspoon ginger powder (5g)
• 1 teaspoon lemongrass powder (5g) 1 teaspoon lemongrass powder (5g)
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• 4 soft buns 4 soft buns
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• Juice of 1 lime Juice of 1 lime
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• Handful of fresh cilantro leaves Handful of fresh cilantro leaves
• Handful of fresh mint leaves Handful of fresh mint leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 28g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, ginger powder, lemongrass powder, salt, and pepper. Rub the mixture onto the fish fillets, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a frying pan over medium heat. Fry the fish fillets until golden and crispy, approximately 3-4 minutes per side. Remove from the pan and drain on paper towels.
3. 3.
   In a separate bowl, combine the diced tomatoes, red chili, red onion, lime juice, and a pinch of salt. Mix well to make the tomato and chili salsa.
4. 4.
   Slice the soft buns in half and lightly toast them if desired.
5. 5.
   To assemble the sandwiches, spread a generous amount of the tomato and chili salsa on the bottom half of each bun. Place a fried fish fillet on top, followed by cucumber slices, cilantro leaves, and mint leaves. Cover with the top half of the bun.
6. 6.
   Serve the Batak-style Pan con Minuta sandwiches immediately and enjoy!

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If you prefer a milder flavor, you can soak the fish fillets in cold water with a squeeze of lime juice for 15 minutes before marinating.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh chili to the cucumber and herb salad.
• If you can't find lemongrass powder, you can substitute it with fresh lemongrass. Finely chop the white part of the lemongrass stalk and use it in the marinade.
• Customize the sandwich by adding your favorite condiments, such as mayonnaise or hot sauce.
• If you prefer a lighter version, you can grill the fish fillets instead of frying them.
• Serve the Batak-style Pan con Minuta with a side of cassava fries for a complete meal.

Serving advice

Serve the Batak-style Pan con Minuta sandwiches as a main course for lunch or dinner. Accompany them with a side of cassava fries and a refreshing Batak-style iced tea for a satisfying meal.

Presentation advice

To enhance the presentation, garnish the sandwiches with a sprig of fresh mint and serve them on a wooden platter. You can also wrap each sandwich in parchment paper for a rustic touch.