Tamales de Pescado en Hoja de Plátano (Banana Leaf Fish Tamales)
Chunks of white fish rubbed with achiote and steamed in banana leaf with soft masa, tomato and onion. Fragrant and mild.
Made with Recado rojo (achiote paste) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelHard
- Costabout £2.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut the banana leaves into 8 rectangles about 25 by 30 cm, discarding the hard centre rib. Pass each piece over a gas flame or dip in very hot water for a few seconds until glossy and flexible.
- 2
Mix your ready made recado rojo (see the base recipe) with the orange juice, lime juice and salt until smooth. Rub it all over the cod and leave for 20 minutes.
20 min - 3
Put a banana leaf shiny side up. Spread about 3 tbsp (50 g) of your ready made tamale masa (see the base recipe) in a rectangle in the middle of the leaf.
- 4
Lay a chunk of fish on the masa, then a slice of tomato and a few onion slices. Fold the long sides of the leaf over, fold the ends underneath and tie with kitchen string. Make 8 parcels.
- 5
Steam over simmering water for 50 minutes, topping up the water, until the masa is firm and the fish is opaque and flakes easily. Rest for 5 minutes.
50 min - 6
Unwrap and eat, discarding the leaf. Serve with lime wedges.
Tips
- Keep the masa layer thin so the fish steams through in the same time as the masa sets.
- A sprinkle of dried oregano or a slice of habanero in each parcel adds Yucatecan flavour.
- Firm white fish such as cod, haddock or pollock holds together best.
Storing and freezing
Cool within 1 hour and keep in the fridge in their leaves for up to 2 days. Reheat by steaming for 15 minutes until steaming hot all the way through. Not suitable for freezing once cooked.
Questions
Where can I buy achiote paste?
Many large supermarkets sell it in the world foods aisle, as does any Mexican or Caribbean shop. Or make the base recipe at home.
Can I use corn husks instead of banana leaf?
Yes. Soak and use them as for other tamales. Banana leaf gives a more fragrant, moist result.
Is the fish cooked through?
Yes, as long as it is opaque and flakes when pressed. If it still looks translucent, steam for another 10 minutes.
More made with recado rojo (achiote paste)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.