Highland Trout and Sambo Encocado with Creamy Corn Rice

Instructions

1. 1

   1. In a bowl, season the trout fillets with 2 tablespoons (30 ml) lime juice, 1 tablespoon (15 ml) achiote oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the cumin. Chill and marinate for 15 minutes.

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   2. Rinse the white rice under cold water until the water looks less cloudy. Drain while you prepare the refrito.

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   3. Heat a medium saucepan over medium heat. Add the butter and 1/2 tablespoon (7 ml) achiote oil. Add 1/3 of the red onion, half of the garlic, and 100 g of the corn kernels. Sauté for 3 to 4 minutes until the onion turns translucent.

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   4. Add the white rice to the saucepan and stir for 1 minute to lightly toast it. Pour in 360 ml (1 1/2 cups) fish stock or water, add 1/2 teaspoon salt, and cook covered over low heat for 15 to 18 minutes, until the liquid is absorbed.

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   5. Meanwhile, heat a wide skillet or shallow pot over medium heat. Add the remaining achiote oil and sauté the remaining red onion, red bell pepper, and the rest of the garlic for 4 minutes. Add the remaining cumin and the dried oregano, stirring well.

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   6. Stir in the diced sambo squash and cook for 2 minutes. Add the coconut milk, 140 ml (scant 2/3 cup) fish stock or water, and the ground toasted peanuts. Stir constantly to combine and prevent lumps.

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   7. Once the sauce begins to simmer gently, reduce to medium-low heat and cook the sambo for 8 to 10 minutes, until tender but not falling apart. Add 2 tablespoons (30 ml) lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   8. Place the trout fillets into the sauce, skin-side down if using skin-on fillets. Cover and cook over low heat for 6 to 8 minutes, until the fish is just cooked through and flakes easily.

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   9. Uncover the cooked rice and add the remaining 100 g corn kernels and half of the chopped culantro or cilantro. Fluff with a fork, cover again, and let rest for 3 minutes so the corn warms through with the steam.

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    10. For a more golden finish, carefully remove the fillets from the sauce and place them on an oven-safe tray. Bake or broil briefly at 425°F / 220°C for 3 to 4 minutes. Meanwhile, taste the sauce and adjust salt if needed.

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    11. Serve a base of creamy corn rice, place a trout fillet on top or alongside with the sambo cubes, spoon over the coconut-peanut sauce, and finish with the remaining chopped culantro or cilantro.

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    12. Let the dish rest for 2 minutes before serving so the sauce settles and the rice finishes absorbing the aromas.