Baked Bocachico in Sesame Tamarind Sauce with Creamy Yam Mote

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the bocachico dry with paper towels and place it on a lightly oiled baking tray using a little of the vegetable oil.

2. 2

   Season the fish with lime juice, 4 g salt, black pepper, and half of the chopped garlic. Let it rest for 10 minutes while you prepare the sauce.

3. 3

   Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the scallions, the remaining garlic, and the sweet pepper; sauté for 3 minutes until fragrant.

4. 4

   Stir in the tomato, tamarind paste, grated panela, cumin, the remaining salt, and the water. Cook for 8 to 10 minutes over medium heat, stirring, until the sauce thickens slightly.

5. 5

   Add the toasted sesame seeds to the sauce and cook for 1 more minute. Keep warm.

6. 6

   Bake the bocachico for 15 to 18 minutes at 200 °C / 400 °F, or until the flesh is cooked through and flakes easily.

7. 7

   Meanwhile, place the yam in a pot with enough water to cover it and a pinch of salt. Cook over medium-high heat for 18 to 20 minutes, until very tender.

8. 8

   Drain the yam and return it to the pot. Add the coconut milk, sweet corn, 1 tablespoon vegetable oil, and half of the chopped cilantro. Mash and mix over low heat for 3 to 4 minutes until creamy but still slightly rustic.

9. 9

   Taste the mote and adjust with salt if needed. Keep it warm over very low heat for 1 more minute.

10. 10

    Serve a bed of creamy yam mote on each plate, top with the baked bocachico, and spoon over the sesame tamarind sauce. Finish with the remaining fresh cilantro on top.