Coastal corvina in peanut-coconut sauce with toasted green plantain rice and pickled red onion

Instructions

1. 1

   1. Place the corvina in a bowl and season it with 30 ml (2 tbsp) lime juice, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 2 g (1 tsp) achiote, and half of the chopped garlic. Mix gently and marinate for 15 minutes in the refrigerator.

2. 2

   2. For the pickled onion, combine 120 g (1 cup) red onion, 30 ml (2 tbsp) lime juice, sugar, 2 g (1/4 tsp) salt, and half of the cilantro in a bowl. Massage the onion for 1 minute and set aside while you continue the recipe.

3. 3

   3. Heat a large skillet over medium heat. Add 15 ml (1 tbsp) oil and brown the diced green plantain for 6 to 8 minutes, stirring, until golden outside and tender inside. Remove and set aside.

4. 4

   4. In a medium saucepan, heat 15 ml (1 tbsp) oil over medium heat. Add the remaining 60 g (1/2 cup) red onion, the rest of the garlic, cumin, bay leaf, and 2 g (1 tsp) achiote. Sauté for 2 to 3 minutes.

5. 5

   5. Add the white rice and stir for 1 minute to lightly toast it. Pour in the water and add 2 g (1/4 tsp) salt. Once it boils, reduce the heat, cover, and cook for 15 minutes. Then add the toasted plantain, fluff with a fork, cover again, and let rest for 5 minutes off the heat.

6. 6

   6. While the rice cooks, blend the roasted peanuts with the coconut milk until smooth. For a finer texture, strain if desired.

7. 7

   7. Heat the same large skillet over medium-high heat. Add 15 ml (1 tbsp) oil and sear the corvina fillets for 2 minutes per side until lightly colored. Remove them temporarily.

8. 8

   8. Lower to medium heat and pour the peanut-coconut sauce into the skillet. Add the remaining 2 g (1/4 tsp) salt and 1 g (1/2 tsp) black pepper. Cook for 4 to 5 minutes, stirring, until slightly thickened.

9. 9

   9. Return the corvina to the skillet, spoon the sauce over it, and cook 4 to 6 minutes more, or until the fish is just cooked through and flakes easily. If you prefer to finish it in the oven, transfer it to an oven-safe dish and bake at 350°F / 175°C for 6 to 8 minutes.

10. 10

    10. Serve a bed of toasted green plantain rice, place the corvina on top with plenty of sauce, and finish with the pickled red onion and the remaining chopped cilantro.