'2 cod fillets, 150g each, cut in half'
'1/4 cup lime juice'
Salt and black pepper to taste
'1 cup cornmeal'
'1 clove garlic, minced'
'2 tablespoons olive oil'
'1 egg'
'1 tablespoon chopped fresh cilantro'
''For the sauce'',
'1 fish carcass'
'1 onion, diced'
'1/2 cup dry white wine'
'1 tablespoon olive oil'
'1 slightly beaten egg yolk'
'1 tablespoon freshly squeezed lime juice'
'2 cod fillets, 150g each, cut in half'
'1/4 cup lime juice'
Salt and black pepper to taste
'1 cup cornmeal'
'1 clove garlic, minced'
'2 tablespoons olive oil'
'1 egg'
'1 tablespoon chopped fresh cilantro'
''For the sauce'',
'1 fish carcass'
'1 onion, diced'
'1/2 cup dry white wine'
'1 tablespoon olive oil'
'1 slightly beaten egg yolk'
'1 tablespoon freshly squeezed lime juice'
Marinate the fish in lime juice, salt, and black pepper. Reserve
Mix together cornmeal, garlic, olive oil, egg, cilantro, and 6 tablespoons of water
Coat each piece of fish with a thin layer of the cornmeal mixture. Reserve
Prepare the sauce
Cook the fish carcass along with the onion and white wine in a pot
Cook until the wine evaporates
Add olive oil and 1 cup of water
Stir well and cook for 10 minutes
Cool and, without stopping to stir, add the egg yolk to the sauce
Cook over low heat until it starts to simmer
Add freshly squeezed lime juice and stir well
Season with salt and black pepper
Steam the fish pamonhas in a steamer basket for 4 minutes on each side
Serve still warm with the prepared sauce
'Serves 4 portions.'
