Honduran Fish Fillet in Toasted Cashew and Sour Orange Sauce with Coconut Rice and Cucumber Chirmol

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 40 ml (2 tbsp + 2 tsp) sour orange juice, 6 g (2 cloves) chopped garlic, and the ground cumin. Let them rest in the refrigerator for 15 minutes.

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   2. For the sauce, place the toasted cashews in a blender with 240 ml (1 cup) water and blend until as smooth as possible. Set aside.

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   3. Heat a large skillet over medium heat and add 15 ml (1 tbsp) vegetable oil. Sauté half of the chopped onion and the red bell pepper for 4 to 5 minutes until softened. Add 6 g (2 cloves) garlic, the achiote paste, and cook 1 minute more.

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   4. Stir in the blended cashew mixture, the remaining 40 ml (2 tbsp + 2 tsp) sour orange juice, 2 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook over low heat for 6 to 8 minutes, stirring often, until the sauce thickens slightly. Keep warm.

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   5. For the coconut rice, heat a medium pot over medium heat with 15 ml (1 tbsp) vegetable oil. Add the remaining onion and sauté for 2 minutes. Add the rinsed rice and stir for 1 minute to lightly toast it.

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   6. Add the coconut milk, 180 ml (3/4 cup) water, 1 g (1/4 tsp) salt, and bring to a boil. Reduce to low, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid has been absorbed. Turn off the heat and let it rest covered for 5 minutes.

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   7. For the chirmol, combine the cucumber, tomato, culantro or fresh cilantro, lime juice, sugar, and 1 g (1/4 tsp) salt in a bowl. Mix well and let stand for 10 minutes so the flavors come together.

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   8. Lightly pat dry the surface of the marinated fillets with paper towels. Heat a wide skillet over medium-high heat with the remaining 15 ml (1 tbsp) vegetable oil. Cook the fish for 3 to 4 minutes per side, depending on thickness, until browned and it flakes easily. If you prefer to finish it in the oven, transfer it to a preheated oven at 400°F / 200°C for 4 to 6 minutes.

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   9. Fluff the coconut rice with a fork. Serve one portion of rice on each plate, place a fish fillet on top or alongside, spoon over the toasted cashew sauce, and add the fresh cucumber chirmol on the side.

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    10. Adjust at the end with an extra pinch of salt or a few more drops of lime juice if desired, and serve immediately.