Creole Catfish in Tamarillo-Coconut Sauce with Cilantro Rice and Crushed Patacones

Instructions

1. 1

   1. Season the catfish fillets with 4 g (3/4 tsp) salt, black pepper, cumin, annatto or paprika, and lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. For the cilantro rice, blend half of the fresh cilantro with the water. Heat a small pot over medium heat, add 1 tbsp (15 ml) vegetable oil, add the white rice, and toast it for 2 minutes. Pour in the cilantro water and 2 g (1/4 tsp) salt, stir, cover, and cook over low heat for 15 to 18 minutes until tender. Turn off the heat and finish with the butter.

3. 3

   3. Cut the green plantains into 1 1/2-inch chunks. Heat the frying oil to 320°F/160°C in a deep skillet or saucepan. Fry the pieces for 5 to 6 minutes until just tender, then remove and drain.

4. 4

   4. Flatten each plantain piece with a board or press to form medium patacones. Raise the oil temperature to 375°F/190°C and fry them again for 3 to 4 minutes until golden and crisp. Drain, season with 1 g (1/4 tsp) salt, and set aside.

5. 5

   5. Heat a wide skillet over medium-high heat with 1 tbsp (15 ml) vegetable oil. Sear the catfish fillets for 2 minutes per side, just until lightly browned. Transfer to a plate; they will finish cooking in the sauce.

6. 6

   6. In the same skillet, reduce to medium heat and add the scallions, white onion, and garlic. Cook for 3 to 4 minutes. Add the red tomato and cook for 5 minutes, pressing it with a spoon to create a soft hogao.

7. 7

   7. Add the chopped tamarillo and cook 3 minutes more. Pour in the coconut milk and fish stock or water, add 1 g (1/4 tsp) salt, and let it simmer gently for 5 minutes until the sauce looks slightly thickened.

8. 8

   8. Return the catfish to the skillet along with any juices. Cook over low heat for 6 to 8 minutes, spooning sauce over the fish, until tender and fully cooked.

9. 9

   9. Stir the remaining fresh cilantro into the sauce at the end and adjust salt if needed. Lightly crush the patacones by hand to create the broken patacón topping.

10. 10

    10. Serve a portion of cilantro rice, place the catfish with plenty of tamarillo-coconut sauce on top or alongside, and finish with the crushed patacones for crunch.