Highland Trout Encocado with Roasted Figleaf Gourd and Herb Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, toss the figleaf gourd with 1 tablespoon vegetable oil, paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the oregano. Spread on a tray and roast for 25 minutes, turning halfway through, until tender with golden edges.

2. 2

   While the gourd roasts, rinse the rice. In a medium pot, heat 1 tablespoon vegetable oil over medium heat, add half of the scallions, and cook for 1 minute. Stir in the rice for 1 minute, then add the broth or water and 1/2 teaspoon salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and rest for 5 minutes; fluff with a fork and mix in half of the cilantro.

3. 3

   Season the trout fillets with lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the cumin. Let them rest for 10 minutes while you finish the other components.

4. 4

   Heat the remaining tablespoon of vegetable oil in a wide skillet over medium heat. Sear the trout for 2 to 3 minutes per side, being careful not to break it apart. Transfer to a plate and reserve.

5. 5

   In the same skillet, add the red onion, red bell pepper, and garlic. Cook for 4 minutes, scraping the bottom to release the browned bits. Add the achiote paste and cook 1 minute more.

6. 6

   Pour in the coconut milk, then add the ground roasted peanuts and the cane syrup or liquid panela. Stir well to combine. Cook over medium-low heat for 5 minutes, stirring, until slightly thickened. Taste and adjust with the remaining salt and pepper if needed.

7. 7

   Return the trout to the skillet and spoon the sauce over it. Cook on low for 3 to 4 minutes, until the fish is just cooked through and well coated. Fold in the remaining scallions gently.

8. 8

   Serve a portion of herb rice with roasted figleaf gourd on the side. Set a trout fillet over or next to the rice and spoon plenty of the coconut sauce on top. Finish with the remaining cilantro for freshness.