Corvina in Peanut-Mandarin Sauce with Achiote Green Plantain Dumplings

Instructions

1. 1

   1. Season the corvina fillets with 4 g (3/4 tsp) salt, black pepper, half of the garlic, cumin, and 60 ml (1/4 cup) of the mandarin juice. Let them rest in the refrigerator for 15 minutes.

2. 2

   2. Place the green plantain pieces in a pot with enough water and 2 g (1/3 tsp) salt. Cook until tender, 18 to 22 minutes. Drain well and mash while hot with the butter and 15 ml (1 tbsp) achiote oil until smooth.

3. 3

   3. Add the fresh cheese, beaten egg, baking powder, and 10 g (about 1/4 cup) chopped culantro or cilantro to the mashed plantain. Mix well and adjust with a pinch of salt if needed.

4. 4

   4. Divide the mixture into 4 portions and shape into oval dumplings. Wrap each one in banana leaves or place on parchment paper. Set on a tray and bake at 375°F / 190°C for 18 to 20 minutes, until firm and lightly golden.

5. 5

   5. While the dumplings bake, blend the roasted peanuts with the milk, fish stock or water, and the remaining mandarin juice until smooth.

6. 6

   6. Heat the remaining achiote oil in a wide skillet over medium heat. Sauté the red onion, red bell pepper, and remaining garlic for 4 minutes. Add the tomato and cook 5 minutes more, stirring, until a thick refrito forms.

7. 7

   7. Pour the blended peanut mixture into the skillet. Add 2 g (1/3 tsp) salt and cook over medium-low heat for 6 to 8 minutes, stirring often, until the sauce thickens and turns creamy. Stir in the remaining culantro or cilantro and the lime juice.

8. 8

   8. In another hot skillet over medium-high heat, sear the corvina fillets using a light film of achiote oil if any remains, or some of the marinade coating. Cook 3 to 4 minutes per side, depending on thickness, until the fish is just cooked through and flakes easily.

9. 9

   9. Transfer the fillets to the peanut-mandarin sauce, spoon the sauce over them gently, and cook 1 additional minute over low heat to blend flavors without overcooking the fish.

10. 10

    10. Serve each portion with one corvina fillet covered in plenty of sauce and one plantain dumpling on the side. If desired, open the dumpling slightly before serving so it can absorb some of the sauce.