Highland Trout and Sambo Encocado with Coconut-Cilantro Rice

Instructions

1. 1

   1. Season the trout fillets with the lime juice, 1/2 teaspoon salt, and black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. Place the toasted peanuts in a blender with 120 ml (1/2 cup) of the coconut milk and the fish stock or water. Blend until smooth and set aside.

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   3. For the rice, heat the neutral oil in a medium pot over medium heat. Sauté 60 g (about 1/3 cup) of the onion for 2 minutes. Add the long-grain white rice and stir for 1 minute to lightly toast it.

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   4. Add the water, 1/2 teaspoon salt, the bay leaf, and half of the chopped fresh cilantro. Once it comes to a boil, reduce the heat to low, cover, and cook for 15 minutes or until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf before serving.

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   5. While the rice cooks, heat 1 tablespoon of the achiote oil in a wide skillet or sauté pan over medium heat. Cook the remaining onion, green bell pepper, and garlic for 4 to 5 minutes until fragrant and softened.

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   6. Stir in the ground cumin and the diced sambo squash. Cook for 3 minutes, stirring so the squash is coated in the refrito.

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   7. Pour in the remaining coconut milk and the blended peanut mixture. Add 1/2 teaspoon salt and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the sambo is tender and the sauce is slightly thickened.

8. 8

   8. In another skillet, heat the remaining tablespoon of achiote oil over medium-high heat. Sear the trout fillets for 2 minutes on the first side and 1 minute on the second side. If you prefer to finish the fish in the oven, transfer it to a tray and bake at 400°F / 200°C for 4 to 5 minutes.

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   9. Nestle the seared trout fillets into the coconut, peanut, and sambo sauce. Cook everything together for 2 to 3 minutes over low heat so the trout finishes cooking and absorbs flavor without falling apart.

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    10. Adjust salt if needed. Add the remaining chopped fresh cilantro and turn off the heat.

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    11. Serve a portion of the coconut-cilantro rice on each plate, place a trout fillet on top or alongside, spoon over plenty of the encocado sauce, and finish with the toasted shredded coconut. Serve with Ecuadorian chili or hot sauce if desired.