Pikegtaq (dried Fish Tostadas)
Pikegtaq, or dried fish tostadas, is a traditional Yup'ik dish that showcases the rich flavors of dried fish and the vibrant colors of fresh vegetables. This recipe is a celebration of the bountiful harvest from the land and sea, and it's perfect for sharing with family and friends.
Ingredients
- 4 pieces dried fish
- 8 tostada shells
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1/4 cup sour cream
- Lime wedges for serving
- Salt and pepper to taste
Instructions
- Soak the dried fish in warm water for 10 minutes to rehydrate.
- Heat a skillet over medium heat and lightly toast the tostada shells on both sides.
- Shred the rehydrated fish and distribute it evenly among the tostada shells.
- Top each tostada with shredded cabbage, diced tomatoes, cilantro, and red onion.
- Drizzle with sour cream and season with salt and pepper.
- Serve the pikegtaq with lime wedges on the side.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 10g
- Carbohydrates
- 15g
Supplies
Skillet Knife Cutting board Bowl for soaking fish
Tools
Tongs
Serving suggestions
Serve the pikegtaq with a side of traditional akutaq (Eskimo ice cream) for a complete Yup'ik meal.
Tips & tricks
For a spicier kick, add a few slices of fresh jalapeño on top of the tostadas.
Cost
$15