Ecuadorian sea bass in goldenberry mild chili sauce with green plantain cakes and warm hearts of palm salad

Instructions

1. 1

   1. Season the sea bass fillets with 4 g (3/4 tsp) salt, black pepper, cumin, and 15 ml (1 tbsp) lime juice. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. Peel the green plantains, cut them into chunks, and cook them in salted water for 15 minutes, until tender but not falling apart. Drain and mash while hot with the butter, fresh cheese, egg, and cornmeal until you have a firm dough.

3. 3

   3. Shape the plantain mixture into 8 small cakes. Heat a skillet with 30 ml (2 tbsp) oil over medium heat, about 350°F / 175°C at the cooking surface, and brown the cakes for 3 to 4 minutes per side. Remove and keep warm.

4. 4

   4. For the sauce, blend the goldenberries with the fish stock or water, mild yellow chili paste, and sugar or grated panela until smooth.

5. 5

   5. In a medium saucepan, heat 15 ml (1 tbsp) oil over medium heat. Sauté the chopped red onion and garlic for 3 minutes until fragrant. Add the ground annatto, then pour in the blended goldenberry mixture. Cook for 8 to 10 minutes, stirring, until the sauce thickens slightly. Add half of the chopped culantro or cilantro and season with 2 g (1/3 tsp) salt.

6. 6

   6. In another large skillet, heat 15 ml (1 tbsp) oil over medium-high heat, about 375°F / 190°C at the cooking surface. Sear the sea bass fillets for 3 minutes on the first side and 2 to 3 minutes on the second side, until golden and just cooked through. If using a thermometer, the fish should reach 145°F / 63°C at the thickest part.

7. 7

   7. For the warm salad, combine the sliced hearts of palm with the sliced red onion, remaining lime juice, 15 ml (1 tbsp) oil, remaining culantro or cilantro, and 4 g (3/4 tsp) salt. Warm the mixture for 1 to 2 minutes in a skillet over low heat, about 250°F / 120°C at the surface, just enough to warm it without breaking the hearts of palm.

8. 8

   8. Serve a base of goldenberry sauce on each plate, place a sea bass fillet on top, add 2 green plantain cakes, and finish with the warm hearts of palm salad on the side.