Quito-Style Fish Encocado with Toasted Quinoa and Roasted Sambo Squash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the sambo squash on a baking tray and toss it with 1 tablespoon achiote oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the oregano. Roast for 25 to 30 minutes, stirring once halfway through, until tender and lightly golden.

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   2. While the sambo roasts, make a quick pickle by combining half of the sliced red onion with 2 tablespoons lime juice, the apple cider vinegar, a pinch of salt, and the grated panela. Set aside and toss once so it softens evenly.

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   3. Rinse the quinoa under cold water. In a medium pot, heat the vegetable oil over medium heat and add the drained quinoa. Toast for 2 to 3 minutes, stirring, until nutty. Add 360 ml (1 1/2 cups) fish stock or water and 1/2 teaspoon salt. Once it boils, lower the heat, cover, and cook for 15 minutes. Turn off the heat, rest for 5 minutes, and fluff with a fork.

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   4. Season the fish fillets with 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the cumin. Let them rest for 10 minutes while you prepare the sauce.

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   5. In a wide skillet or shallow pot, heat the remaining tablespoon of achiote oil over medium heat. Sauté the chopped red onion and red bell pepper for 4 minutes. Add the garlic and cook 1 minute more. Stir in the remaining cumin and a pinch of salt.

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   6. Pour in the coconut milk and 240 ml (1 cup) of the remaining fish stock or water. Mix well and gradually add the ground roasted peanuts to prevent lumps. Cook over medium-low heat for 5 minutes, stirring, until the sauce thickens slightly.

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   7. Nestle the fish fillets into the sauce, partially cover, and cook over low heat for 8 to 10 minutes, depending on thickness, until the fish is just cooked through and flakes easily. Add the remaining lime juice and adjust with salt and black pepper.

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   8. Stir half of the chopped cilantro into the sauce and turn off the heat. Reserve the rest of the cilantro for finishing.

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   9. To serve, spoon toasted quinoa onto each plate, place the fish on top with plenty of coconut-peanut sauce, add the roasted sambo on the side, and finish with the quick-pickled red onion. Sprinkle with the remaining cilantro.

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    10. Serve immediately while hot so the quinoa absorbs some of the sauce and the pickled onion keeps its fresh contrast.