Corvina in Peanut and Goldenberry Sauce with Crispy Green Plantain Cakes

Instructions

1. 1

   1. Season the corvina fillets with 4 g salt, black pepper, and lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place half of the red onion in a bowl with an additional 10 ml (2 tsp) lime juice if desired, a pinch of salt, and half of the cilantro. Mix and set aside so it lightly pickles.

3. 3

   3. Peel the green plantains, cut them into chunks, and cook them in boiling water for 15 to 18 minutes, until tender but not falling apart. Drain well.

4. 4

   4. Mash the hot plantains with the butter, 2 g salt, crumbled fresh cheese, and the egg. If the mixture feels too dry, add the water little by little. Shape into 8 small cakes and flatten them slightly.

5. 5

   5. Heat 15 ml (1 tbsp) annatto oil in a large skillet over medium heat. Brown the plantain cakes for 3 to 4 minutes per side, until firm and golden-crusted. Keep warm.

6. 6

   6. For the sauce, blend 120 g goldenberries with the milk, peanut paste, and fish stock or water until smooth.

7. 7

   7. In a saucepan, heat 15 ml (1 tbsp) annatto oil over medium heat. Sauté the remaining red onion for 3 minutes. Add the garlic, ground cumin, and ground annatto, and cook 1 more minute.

8. 8

   8. Pour the blended mixture into the saucepan and cook over medium-low heat for 6 to 8 minutes, stirring often, until the sauce thickens to a silky consistency. Add the remaining goldenberries, halved, and cook 2 more minutes. Adjust with the remaining 2 g salt.

9. 9

   9. Heat the remaining 15 ml (1 tbsp) annatto oil in a wide skillet over medium-high heat. Sear the corvina fillets for 2 to 3 minutes per side, depending on thickness, until just cooked and still juicy in the center.

10. 10

    10. If you prefer to finish the fish in the oven, transfer it to a preheated oven at 180 °C / 350 °F for 3 to 5 minutes after searing.

11. 11

    11. Serve each corvina fillet with a generous spoonful of peanut and goldenberry sauce, two crispy plantain cakes, and a portion of pickled onion with cilantro on top or on the side.

12. 12

    12. Serve immediately to keep the contrast between the creamy sauce, tender fish, and crisp plantain cakes.