Creamy Cilantro-Coconut Rice with Seared Fish, Sautéed Corn and Gentle Lime

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, black pepper, cumin, 15 ml (1 tbsp) lime juice, 6 g (2 cloves) minced garlic, and 15 g (1 tbsp) ají amarillo paste. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. Blend the cilantro with the hot stock, coconut milk, and 15 g (1 tbsp) ají amarillo paste until smooth and vividly green. Set aside.

3. 3

   3. Heat 15 ml (1 tbsp) vegetable oil in a medium pot over medium heat. Sauté 100 g red onion with 6 g (2 cloves) garlic for 3 to 4 minutes until translucent. Add the rice and stir for 2 minutes to lightly toast it.

4. 4

   4. Pour the blended cilantro-coconut mixture over the rice. Add 2 g (1/4 tsp) salt, mix well, and cook over medium heat until it reaches a simmer. Then lower to medium-low, partially cover, and cook for 18 to 20 minutes, stirring twice so it becomes creamy without sticking.

5. 5

   5. While the rice cooks, heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Add the corn and the remaining 50 g red onion. Sauté for 4 to 5 minutes until the corn is glossy and lightly golden. Add 15 g (1 tbsp) ají amarillo paste, a pinch of salt, and sauté 1 minute more. Keep warm.

6. 6

   6. In another large skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. When hot, sear the fish for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, depending on thickness, until golden and just cooked through in the center. If you prefer to finish it in the oven, transfer it to a preheated oven at 400°F / 200°C for 3 to 5 minutes.

7. 7

   7. When the rice is tender and creamy, stir in the butter, the remaining 15 ml (1 tbsp) lime juice, and the lime zest. Adjust salt if needed and stir vigorously for 1 minute to enhance the creamy texture.

8. 8

   8. Serve a base of creamy cilantro-coconut rice, place the seared fish on top, and finish with the sautéed corn and chopped scallion. Serve immediately.