Ecuadorian FoodQuito-Style Sea Bass in Passion Fruit and Achiote Sauce with Toasted Corn and Golden Yuca
An original Ecuadorian recipe featuring seared sea bass fillets with a bright passion fruit, achiote, red onion, and cilantro sauce, served with toasted corn and pan-golden yuca. The dish balances acidity, richness, and crunch, inspired by both coastal and highland Ecuadorian flavors.
Ingredients
- 600 g sea bass fillets (en 4 porciones, without espinas)
- 180 ml passion fruit juice (without semillas for the sauce)
- 60 g passion fruit pulp (with algunas semillas opcionales)
- 15 g achiote paste (for color and sabor)
- 120 g red onion (cut en pluma fina)
- 12 g garlic (chopped fino)
- 20 g fresh cilantro (chopped)
- 2 g ground cumin (divided)
- 1 g dried oregano (for the sauce)
- 8 g salt (or to taste, divided)
- 2 g black pepper (freshly ground, divided)
- 30 ml lime (juice fresh)
- 45 ml vegetable oil (divided)
- 20 g butter (for the sauce and the yuca)
- 250 g cooked corn kernels (puede ser choclo tierno or maíz blanco cocido)
- 500 g cooked yuca (en bastones gruesos, without fibra central)
- 80 g fresh cheese (desmenuzado for terminar)
- 30 ml Ecuadorian hot sauce (for servir, optional)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Season the sea bass fillets with 1/2 teaspoon salt, 1/2 teaspoon black pepper, half of the cumin, and the lime juice. Let them rest for 10 minutes in the refrigerator.
- 2
2. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear the sea bass for 2 to 3 minutes per side, until just cooked through and lightly golden. Remove and keep covered.
- 3
3. In the same skillet, reduce to medium heat and add 1 more tablespoon of vegetable oil along with the red onion and garlic. Cook for 3 to 4 minutes until the onion softens.
- 4
4. Stir in the achiote paste, remaining cumin, and dried oregano, and cook for 30 seconds until fragrant.
- 5
5. Pour in the passion fruit juice and passion fruit pulp. Add 1/2 teaspoon salt and the remaining black pepper. Cook for 4 to 6 minutes until the sauce reduces slightly.
- 6
6. Add half of the fresh cilantro and 10 g (about 2 teaspoons) of butter to the sauce. Stir until the butter melts and the sauce looks glossy.
- 7
7. Return the sea bass to the skillet and cook for 2 more minutes over low heat, spooning the passion fruit achiote sauce over the fillets.
- 8
8. Meanwhile, preheat another skillet or griddle over medium-high heat. If you want to keep the yuca warm, you may use the oven at 250 °F / 120 °C.
- 9
9. Add 1/2 tablespoon vegetable oil to the skillet and toast the cooked corn with a pinch of salt for 5 to 7 minutes, stirring occasionally, until golden in spots. Set aside.
- 10
10. In the same skillet, add the remaining butter and brown the cooked yuca for 6 to 8 minutes, turning it, until golden on the outside. Season with a pinch of salt.
- 11
11. Serve each plate with golden yuca sticks, a portion of toasted corn, and a sea bass fillet covered with sauce. Finish with the remaining fresh cilantro and crumbled fresh cheese.
- 12
12. Serve with Ecuadorian hot sauce to taste for extra heat.
Chef tips
For a deeper sauce, reduce the passion fruit juice for a couple of extra minutes before returning the fish to the pan. Pat the sea bass dry before searing for better browning.
Substitutions
You can replace sea bass with snook or firm tilapia. If fresh cheese is unavailable, use farmer's cheese. The corn can be replaced with cooked white hominy-style corn.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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