Fresh Cod in Coconut-Peanut Sauce with Golden Hominy and Pickled Cucumber

Name: Fresh Cod in Coconut-Peanut Sauce with Golden Hominy and Pickled Cucumber
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: ecuatoriana
Ingredients: 1.5 lb fresh cod fillets; 3 cups cooked hominy; 1 2/3 cups coconut milk; 3/4 cup unsalted roasted peanuts; 1 1/2 cups red onion; 1 1/2 cups cucumber; 4 cloves garlic; 1 tbsp yellow chili or mild local chili; 2 tbsp achiote oil; 1/2 cup cilantro; 1/3 cup limes; 1 tsp ground cumin; 1/2 tsp dried oregano; 3/4 cup fish stock or water; 1 tbsp vegetable oil; 1 1/2 tsp salt; 1 tsp black pepper

An original recipe inspired by Ecuadorian flavors, bringing together coast and highlands: fresh cod fillets seared and finished in a creamy coconut, peanut, and achiote sauce, served over golden sautéed hominy with a quick cucumber, red onion, and lime pickle.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g fresh cod fillets (skinless, en 4 porciones)
500 g cooked hominy (well escurrido)
400 ml coconut milk (without sugar)
90 g unsalted roasted peanuts (ground or licuado fino)
180 g red onion (the mitad en pluma fina for encurtido and the mitad chopped for the sauce)
180 g cucumber (en medias lunas finas)
12 g garlic (chopped fino)
20 g yellow chili or mild local chili (chopped muy fino)
30 ml achiote oil (divided)
20 g cilantro (chopped)
80 ml limes (juice fresh, divided)
2 g ground cumin
1 g dried oregano
180 ml fish stock or water (for ajustar the sauce)
15 ml vegetable oil
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

590 kcal

Calories

37 g

Protein

28 g

Carbs

38 g

Fat

5 g

Fiber

23 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

PeanutsFish

Instructions

1
1. In a bowl, combine half of the sliced red onion, the cucumber, 40 ml (2 1/2 tbsp) lime juice, 1 g (about 1/4 tsp) salt, and 5 g (1 tbsp) cilantro. Set the pickle aside for 20 minutes, stirring once.
2
2. Season the fresh cod fillets with 3 g (1/2 tsp) salt, black pepper, and half of the ground cumin. Let them rest for 10 minutes while you prepare the sauce.
3
3. Blend or process the roasted peanuts with the coconut milk and 120 ml (1/2 cup) of the fish stock or water until smooth. Set aside.
4
4. Heat a wide skillet over medium heat. Add 15 ml (1 tbsp) achiote oil and the vegetable oil. Add the remaining chopped red onion and cook for 4 minutes until softened. Stir in the garlic, chili, remaining cumin, and dried oregano; cook 1 minute more.
5
5. Pour the coconut-peanut mixture into the skillet. Add 60 ml (1/4 cup) fish stock or water, 2 g (about 1/4 tsp) salt, and cook over medium-low heat for 6 to 8 minutes, stirring, until the sauce thickens slightly. Adjust with more stock if you want a thinner sauce.
6
6. Meanwhile, heat another skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) achiote oil and the drained cooked hominy. Season with 2 g (about 1/4 tsp) salt and cook for 8 to 10 minutes, stirring occasionally, until the hominy is golden in spots and lightly crisp.
7
7. Nestle the fresh cod fillets into the sauce. Cover the skillet and cook over low heat for 8 to 10 minutes, until the fish is just firm and reaches a safe internal temperature of 145°F (63°C). If preferred, finish cooking in a preheated oven at 375°F (190°C) for 8 minutes in an oven-safe skillet.
8
8. Turn off the heat and add the remaining 40 ml (2 1/2 tbsp) lime juice and the rest of the chopped cilantro to the sauce. Taste and adjust salt if needed.
9
9. Serve a bed of golden hominy on each plate, place a cod fillet on top with plenty of coconut-peanut sauce, and finish with the cucumber and onion pickle on top or on the side.
10
10. Let the dish rest for 2 minutes before serving so the sauce settles and the hominy keeps its texture.

Chef tips

For a smoother sauce, strain it after blending the peanuts with the coconut milk. Dry the hominy well before sautéing so it browns better. Do not overcook the fish; remove it as soon as it flakes easily.

Substitutions

You can use sea bass, grouper, or firm tilapia instead of fresh cod. Hominy can be replaced with large cooked corn kernels. If you do not have yellow chili, use a mild red or green chili. For a peanut-free version, replace the peanuts with toasted sunflower seeds, though the flavor will change.

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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