Corvina in Peanut Herb Sauce with Green Plantain Patties and Pickled Red Onion

Instructions

1. 1

   1. Place the red onion in a bowl with 60 ml (1/4 cup) lime juice, the sugar, and 2 g (1/3 tsp) salt. Mix well, gently massage with clean hands, and let it rest for 20 minutes to create the pickle.

2. 2

   2. Cook the green plantain pieces in a pot with enough water and 3 g (1/2 tsp) salt for 12 to 15 minutes, until tender but not falling apart. Drain and mash while still hot into a rustic dough.

3. 3

   3. Add the cornmeal, egg, 10 g chopped cilantro, 1 chopped garlic clove, 1 tablespoon vegetable oil, a pinch of cumin, and a pinch of pepper to the mashed plantain. Mix until combined and shape into 8 medium patties.

4. 4

   4. Heat a large skillet over medium heat with 2 tablespoons vegetable oil. Brown the plantain patties for 3 to 4 minutes per side, until firm and crisp outside. Keep warm.

5. 5

   5. Blend the roasted peanuts with the milk, fish stock or water, 2 garlic cloves, the remaining cumin, 10 g cilantro, 1/2 teaspoon salt, and a little pepper until smooth.

6. 6

   6. Heat a saucepan over medium heat with the achiote oil. Pour in the blended sauce and cook, stirring, for 6 to 8 minutes until slightly thickened. If it boils too hard, lower the heat so it does not stick. Adjust salt and keep warm.

7. 7

   7. Pat the corvina fillets dry and season them with the remaining salt, pepper, and 60 ml (1/4 cup) lime juice. Let them rest for 5 minutes.

8. 8

   8. Heat a wide skillet over medium-high heat with the remaining tablespoon of vegetable oil. Sear the corvina for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just cooked and flaky in the center.

9. 9

   9. If you prefer to finish the fish in the oven, transfer it to a tray and bake at 200 °C / 400 °F for 3 to 5 minutes after the initial sear.

10. 10

    10. To serve, place two plantain patties on each plate, spoon a base of peanut sauce, arrange the golden corvina on top or alongside, and finish with the pickled red onion. Add a little of the pickling liquid if you want extra brightness.