Fish Empanadas


1 quart vegetable oil for frying
2 tablespoons finely chopped onion
1 clove finely chopped garlic
½ pound white fish, cut into 1/2-inch slices
3 tablespoons Amazon Mango Sauce
¾ cup cooked quinoa
1 tablespoon chopped parsley
1 ¼ cup vegetable broth
1 ¼ cup precooked yellow corn flour
Salt to taste


Makes 10-12 empanadas

In a frying pan, heat a tablespoon of oil over medium-low heat and sauté the onion until soft (about five minutes). Add garlic and simmer for another minute. Add fish slices. With a spatula or wooden spoon, break fish slices into small pieces while simmering. Cook until golden brown. Add the Amazon Mango Sauce, quinoa, and parsley. Combine thoroughly. Add salt to taste, remove from heat and allow mixture to cool. In a separate bowl, stir the vegetable broth (at room temperature) into the corn flour and combine thoroughly. Let sit for 5 minutes, then knead well with your hands. Form into a ball. (If the dough is too dry, add a little water.) Divide the dough into 10-12 pieces, then form each piece into a ball by hand. Place each ball between two sheets of plastic wrap and roll out until about 1/8-inch thick. Place a tablespoon of the fish mixture in the center of each piece of dough. Fold dough in half to make a half-moon shape and seal edges together with your fingers. Take a cookie cutter or inverted drinking class and trim the edges of the empanada. Heat 1 quart vegetable oil in deep-frying pan to 365° F (180° C). Place empanadas in oil and fry until golden brown. Remove empanadas and place on paper towel to drain. Serve with lemon and additional Amazon Mango Sauce.