LIVE BONUS EPISODE - Mexican Fish Sopes / CHEF KEN ORINGER CookTracks

Join Chef Oringer in his home kitchen as he does a virtual cook-along with people around the world. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

COOK’S NOTES: Have oven preheating to 450 F when starting.

Serves 4-6 as a main and 8-10 as an appetizer

INGREDIENTS
For the Fish:
2 pounds fish, skinless fillets (such as cod, branzino, salmon)
1/2 bunch cilantro, chopped
2 garlic cloves, chopped
1 teaspoon fish sauce or miso, optional
2 Tablespoons lemon juice
1/4 cup coconut oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon soy sauce
1 teaspoon hot sauce
1 Tablespoon maple syrup

For the Sopes:
2 cups Maseca (instant yellow corn masa flour)
1/2 teaspoon salt
1 ½ cups hot tap water
1/2 cup vegetable oil, for cooking the sopes

Charred Tomato Salsa:
5 tomatoes, such as beefsteak or roma
1/2 small onion, such as yellow, white or red, peeled
1 garlic clove, cracked from it skin
1/2 bunch cilantro
Salt
Lime juice, to taste

Garnish:
Avocado, sliced
Shredded lettuce

EQUIPMENT ESSENTIALS
1, small mixing bowl (for the fish marinade)
1, baking sheet (to cook the fish)
Foil, to line the baking sheet
1, medium mixing bowl (to mix the sope dough)
Large resealable bag (to flatten/shape the sopes)
1, medium to large size skillet (to cook the sopes)
Cooking utensils, such as tongs and spatula
1, large nonstick sauté pan, to char the salsa ingredients
Blender or food processor, to blend the salsa
Plate or platter, to serve


For recipe instructions, visit www.CookTracks.com. 
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate.  
Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.