Ecuadorian sea bass in goldenberry mild chili sauce with golden plantain cake and fresh hearts of palm salad

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking dish or tray with a little of the vegetable oil.

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   2. Place the green plantain pieces in a pot with enough water and a pinch of salt. Cook for 18 to 20 minutes until tender. Drain well.

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   3. Meanwhile, season the sea bass fillets with 1 tablespoon lime juice, half of the salt, and half of the black pepper. Let rest for 10 minutes.

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   4. For the sauce, heat 1 tablespoon annatto oil in a skillet over medium heat. Sauté the diced red onion and garlic for 3 to 4 minutes. Add the mild yellow chili paste, cumin, and goldenberries. Cook 2 minutes more.

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   5. Stir in the fish stock or water, panela, and 1 tablespoon of culantro or cilantro. Simmer over medium heat for 8 to 10 minutes, until the goldenberries soften.

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   6. Blend the goldenberry mixture until smooth. Return the sauce to the skillet and cook 3 more minutes. Adjust with a pinch of salt and pepper if needed. Keep warm.

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   7. Mash the cooked green plantain while still hot. Mix with the butter, milk, beaten egg, fresh cheese, and a pinch of salt. Combine until you have a thick rustic mash.

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   8. Transfer the plantain mixture to the greased dish and smooth the top. Bake at 200 °C / 400 °F for 20 to 22 minutes, until firm and golden at the edges.

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   9. In a bowl, combine the hearts of palm, cucumber, and sliced red onion. Dress with the apple cider vinegar, remaining tablespoon of lime juice, 1 tablespoon vegetable oil, a pinch of salt, a pinch of pepper, and the rest of the culantro or cilantro. Set the salad aside.

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    10. Heat the remaining tablespoon of annatto oil in a wide skillet over medium-high heat. Sear the sea bass fillets for 2 to 3 minutes per side, depending on thickness, until cooked through but still juicy.

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    11. To serve, place a portion of the golden plantain cake on each plate, arrange the sea bass on top or alongside, and spoon over the warm goldenberry sauce. Finish with the fresh hearts of palm, cucumber, and red onion salad.

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    12. Serve immediately to keep the contrast between the warm sauce, juicy fish, golden cake, and crisp salad.