Spiced Sea Bass with Passion Fruit Peanut Sauce, Gentle Coconut Rice and Golden Sweet Plantain

Instructions

1. 1

   1. In a bowl, combine the sea bass fillets with lime juice, 2 grated garlic cloves, 1 teaspoon cumin, 1 teaspoon annatto, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let rest for 15 minutes in the refrigerator.

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   2. For the coconut rice, heat 1 tablespoon oil in a pot over medium heat. Add half of the red onion and sauté for 2 to 3 minutes until translucent. Stir in the rice and cook for 1 minute.

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   3. Add the coconut milk, water, 1/2 teaspoon salt, and half of the cilantro. Once it comes to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   4. Meanwhile, make the sauce. Blend the roasted peanuts with the passion fruit pulp and fish stock or water until fairly smooth.

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   5. Heat 1 tablespoon oil in a medium skillet over medium heat. Sauté the remaining red onion and 1 chopped garlic clove for 3 minutes. Add the remaining 1 teaspoon annatto, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 30 seconds.

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   6. Pour the blended passion fruit and peanut mixture into the skillet. Cook over medium-low heat for 6 to 8 minutes, stirring often, until the sauce becomes creamy and glossy. Stir in half of the remaining cilantro and adjust salt if needed.

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   7. For the plantain, heat the remaining 1 tablespoon oil in another skillet over medium heat. Add the plantain slices and cook for 2 to 3 minutes per side until golden. Sprinkle in the grated panela during the last minute and let it melt lightly over the plantain. Remove and set aside.

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   8. Preheat the oven to 220 °C / 425 °F. Place the marinated sea bass on a lightly oiled baking tray or parchment-lined sheet. Bake for 10 to 12 minutes, or until the fish is just cooked through and flakes easily with a fork.

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   9. Fluff the coconut rice with a fork. Serve a base of rice, arrange the baked sea bass on top or alongside, spoon over the passion fruit peanut sauce, and add the golden plantain on the side.

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    10. Finish with the remaining cilantro on top and serve hot.