Creamy Cilantro-Coconut Rice with Seared Trout, Charred Corn, and Cucumber Salad

Instructions

1. 1

   1. Season the trout fillets with 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cumin, 1 tablespoon lime juice, and half of the garlic. Set aside while you prepare the other components.

2. 2

   2. For the salad, combine the cucumber with half of the red onion, the sugar, 1 tablespoon lime juice, the mint, and a pinch of salt. Let it rest for 10 minutes so the flavors can develop.

3. 3

   3. Blend the cilantro with 120 ml (1/2 cup) of the coconut milk, 1 tablespoon ají amarillo paste, and 60 ml (1/4 cup) of the hot broth until smooth and bright green.

4. 4

   4. Heat 1 tablespoon oil in a medium pot over medium heat. Sauté the remaining red onion for 3 minutes, then add the remaining garlic and cook for 30 seconds. Stir in 2 tablespoons ají amarillo paste and cook 1 minute more.

5. 5

   5. Add the rinsed rice to the pot and stir for 1 minute to lightly toast it. Pour in the blended cilantro mixture, the remaining coconut milk, and the rest of the hot broth. Add 1 teaspoon salt, mix well, and bring to a gentle boil.

6. 6

   6. Once boiling, reduce to low heat, cover, and cook the rice for 16 to 18 minutes until tender and creamy. Turn off the heat, add the butter, and stir gently. Cover again and let it rest for 5 minutes.

7. 7

   7. While the rice cooks, heat a large skillet or griddle over medium-high heat. Add 1 tablespoon oil and char the corn with a pinch of salt and pepper for 5 to 7 minutes, stirring occasionally, until browned in spots. Remove and set aside.

8. 8

   8. In the same skillet, add the remaining 1 tablespoon oil and cook the trout for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and cooked through. If checking with a thermometer, the center should reach 145°F and 63°C.

9. 9

   9. Taste the rice and adjust salt if needed. Serve a base of creamy cilantro-coconut rice, place the seared trout on top or alongside, add the charred corn, and finish with the cucumber salad. Drizzle with the final tablespoon of lime juice just before serving.