Creamy Huacatay Coconut Rice with Ají Mirasol Fish and Seared Plantain

Name: Creamy Huacatay Coconut Rice with Ají Mirasol Fish and Seared Plantain
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.3 lb firm white fish fillets; 3 tbsp ají mirasol paste; 4 cloves garlic; 2 tbsp lime juice; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground cumin; 3 tbsp vegetable oil; 1 1/4 cups long-grain rice; 1 cup red onion; 3/4 cup loosely packed fresh huacatay; 1/2 cup loosely packed fresh cilantro; 1 2/3 cups coconut milk; 1 1/2 cups fish stock or water; 1 cup cooked Peruvian corn kernels; 2 medium ripe plantain; 2 tsp light brown sugar; 1 tbsp rice vinegar or white vinegar; 2 tbsp fresh ají amarillo or strips; 2 tbsp extra cilantro leaves

An original Peruvian-inspired dish featuring creamy rice cooked with coconut milk and huacatay, pan-seared fish fillets in an ají mirasol marinade, and caramelized plantain. It balances herbal notes, gentle heat, and natural sweetness.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (mero, corvina or similar, en 4 porciones)
45 g ají mirasol paste (for the adobo of the pescado)
12 g garlic (chopped; divided entre pescado and arroz)
30 ml lime juice (freshly squeezed)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground, divided)
1 g ground cumin (for the pescado)
45 ml vegetable oil (divided)
240 g long-grain rice (enjuagado)
150 g red onion (chopped diced small, divided)
20 g fresh huacatay (leaves lavadas)
15 g fresh cilantro (leaves and stalks tiernos)
400 ml coconut milk (without sugar)
360 ml fish stock or water (hot)
140 g cooked Peruvian corn kernels (escurrido)
300 g ripe plantain (pelado and cut en diagonal)
8 g light brown sugar (for the plátano)
15 ml rice vinegar or white vinegar (for the onion final)
20 g fresh ají amarillo or strips (in strips finas for terminar)
5 g extra cilantro leaves (for decorar)

Nutrition facts

per serving

541 kcal

Calories

32 g

Protein

51 g

Carbs

23 g

Fat

4 g

Fiber

47 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. In a bowl, mix the ají mirasol paste with half of the chopped garlic, lime juice, 1 tablespoon vegetable oil, cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Rub the fish fillets with this mixture and let them rest in the refrigerator for 15 minutes.
2
2. Blend the huacatay with the fresh cilantro, 60 ml (1/4 cup) of the coconut milk, and 60 ml (1/4 cup) of the fish stock or water until very smooth. Set aside.
3
3. Heat a medium pot over medium heat. Add 1 tablespoon vegetable oil and sauté half of the red onion with the remaining garlic for 3 to 4 minutes, until the onion turns translucent.
4
4. Add the long-grain rice to the pot and stir for 1 minute to lightly toast it. Pour in the blended huacatay mixture, the remaining coconut milk, the remaining fish stock or water, 1/2 teaspoon salt, and a pinch of black pepper.
5
5. Once it comes to a gentle boil, lower the heat, partially cover, and cook the rice for 16 to 18 minutes, stirring once or twice, until tender and creamy. Add the cooked corn kernels during the last 3 minutes of cooking.
6
6. While the rice cooks, heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear the ripe plantain with the brown sugar for 2 to 3 minutes per side, until caramelized and deeply golden. Remove and keep warm.
7
7. In the same skillet, add the remaining tablespoon of vegetable oil and cook the fish fillets for 3 to 4 minutes per side, depending on thickness, until browned and just cooked through in the center. If you prefer to finish the fish in the oven, transfer it to a preheated oven at 400°F (200°C) for 4 to 6 minutes.
8
8. Toss the remaining red onion with the rice vinegar or white vinegar, a pinch of salt, and the fresh ají amarillo strips. Let it rest for 5 minutes to soften slightly.
9
9. Taste the creamy huacatay coconut rice and adjust with salt and pepper if needed, then serve it in shallow bowls. Place an ají mirasol fish fillet on top or alongside, add the seared plantain, and finish with the quick-pickled onion and extra cilantro leaves.
10
10. Serve immediately to enjoy the creamy rice texture, juicy fish, and the sweet contrast of the plantain.

Chef tips

For deeper flavor, marinate the fish for up to 30 minutes, but not much longer because of the lime juice. Stir the rice gently to keep it creamy without breaking the grains too much.

Substitutions

You can replace the white fish with trout or salmon, adjusting the cooking time. If fresh huacatay is unavailable, use a small amount of huacatay paste diluted into the liquid. Peruvian corn can be replaced with cooked sweet corn.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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