Fish Empanadas

Cook Time 1 hour

Servings makes 12-14 empanadas

Ingredients

Annatto Oil 

¼ cup neutral oil 

3 tbsp annatto* or achiote seeds (can be annatto paste or annatto powder as well)

Fish Filling (‘Pisillo de pescado’) Poached Fish

Water Aromatics (1 bay leaf + ½ brown onion quartered + 1⁄4 bunch coriander roots)

300g flake/gummy shark fillets, skinned

Sofrito

3 tbsp annatto oil 

½ brown onion, peeled, finely diced 

2 garlic cloves, minced 

¼ bunch coriander roots, finely chopped

½ green capsicum, deseeded, finely diced

½ red capsicum, deseeded, finely diced 

1 long sweet chilli**, deseeded, finely diced

1-2 tbsp tomato paste*** 

1 tsp ground cumin 

Salt and pepper to taste

Empanadas Dough

2 ¼ cup water 

2 tsp salt 

4 tbsp of sugar

2 cups precooked white cornmeal flour (P.A.N flour is preferable)

Neutral oil, for frying (vegetable / canola)

Condiments 

Guasacaca - Venezuelan Avocado Sauce 

1 ripe avocado, peeled, pit removed 

½ brown onion, peeled, cut roughly

1 to 2 garlic cloves 

½ green capsicum, deseeded, roughly chopped 

½ bunch of coriander 

¼ bunch of parsley 

½ cup neutral oil (canola or grapeseed, avoid olive oil) 

1 lemon or lime 

1 to 2 tbsp white wine vinegar 

½ - 1 tsp salt, adjust to taste 

½ tsp sugar, adjust to taste

Ajicero - Pickled Chili Condiment 

2 garlic cloves minced 

½ red onion finely diced 

1 long red chilli, deseeded finely chopped 

1 green chilli, deseeded finely chopped 

¼ bunch of coriander leaves finely chopped 

¼ cup neutral oil

2-3 tbsp white vinegar 

½ tsp salt Pinch of sugar

Method

For the annatto oil, heat the oil in a small pan over medium heat. Add annatto seeds or paste and cook, stirring constantly, until the oil turns a rich, orange-red colour (about 2-3 minutes). Remove from heat, let cool, then strain the oil into a jar, discarding the seeds.

For the fish filling, In a pot, add water and aromatics. Bring to a simmer and add the fish fillets. Cook for 5-7 minutes until just cooked through. Reserve the cooking liquid, let the fish cool, then finely shred.

In a large pan, heat annatto oil. Add onion, garlic, coriander roots, capsicum, and sweet chilli. Sauté for 5-7 minutes until soft and aromatic. Add tomato paste and ground cumin, cook for a few more minutes. Incorporate shredded fish and ¼ to ½ cups of the reserved liquid, season to taste. Simmer for 3-5 minutes to meld flavours. Remove from heat and let cool completely.

For the empanadas dough, In a large bowl, mix water, salt, and sugar until dissolved. Add precooked cornmeal dough gradually while whisking to avoid lumps. Knead for a few minutes, cover, and let rest for 5 minutes. Adjust consistency if needed.

Preheat oil to 180°C. Form dough balls and flatten between plastic sheets. Add cooled fish filling, fold, and press. Fry in batches for 3-5 minutes until golden and crispy. Drain on paper towels.

For the Guasacaca, blend all ingredients until smooth. Adjust seasoning to taste.

For the Ajicero, add all the ingredients in a small bowl mix and adjust seasoning to taste, let rest for 10-15 minutes before serving.

Serve ‘Empanadas de Cazón with condiments on the side.

Variations: 

Substitute Flake or Gummy Shark with any firm white fish or prawns. 

Explore different fillings like shredded chicken or jackfruit for a vegetarian version.

Key tools and equipment: 

Non-stick pans, wooden spoons, pots, wok or deep fryer, kitchen tongs, bowls, whisk, paper towels or cooling racks, trays, cutting board, knife, serving wooden board or big plate.

Notes: 

*Annatto is a natural food coloring and flavoring derived from the seeds of the achiote tree. It adds a vibrant yellow-orange color and subtle earthy flavour to dishes. 

**Venezuelan Sweet Chili, 'Aji dulce,' is a mild pepper used in Venezuelan cuisine. It has a sweet, fruity flavour and is often replaced with long sweet chilies. 

***Tomato paste adds extra flavour to the dish but can be substituted with ripe tomatoes or passata.