Corvina in goldenberry coconut sauce with crispy green plantain dumplings

Instructions

1. 1

   Season the corvina fillets with 4 g (3/4 tsp) salt, black pepper, and lime juice. Let them rest for 10 minutes while you prepare the other components.

2. 2

   Place the green plantain pieces in a pot with enough water and boil until tender, 18 to 20 minutes. Drain well and mash while hot with the butter, 2 g (1/4 tsp) salt, and half of the chopped cilantro.

3. 3

   Add the fresh cheese and beaten egg to the mashed plantain. Mix until you get a firm dough. If it feels too soft, add the precooked cornmeal. Shape into 12 dumplings about the size of a large walnut.

4. 4

   Heat the vegetable oil in a deep saucepan to 350°F / 175°C. Fry the plantain dumplings in batches for 3 to 4 minutes, until golden. Remove and drain on paper towels.

5. 5

   Meanwhile, heat 1 tablespoon achiote oil in a wide skillet over medium heat. Sauté the red onion, garlic, and red chili for 4 minutes, until the onion turns translucent.

6. 6

   Add the goldenberries, ground cumin, and sugar or grated panela. Cook for 2 minutes, then pour in the coconut milk and hot fish stock or water. Simmer over medium-low heat for 8 minutes, until the goldenberries are soft and the sauce thickens slightly.

7. 7

   Carefully blend the sauce until smooth, then return it to the skillet and add the remaining salt. Cook 2 more minutes and stir in the remaining cilantro.

8. 8

   In another skillet, heat the remaining tablespoon of achiote oil 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.

9. 9

   Transfer the fillets to the goldenberry coconut sauce and cook for 2 more minutes over low heat so they absorb flavor without falling apart.

10. 10

    Serve each portion with one corvina fillet, plenty of goldenberry coconut sauce, 3 crispy plantain dumplings, and lime slices on the side.