Ecuadorian grouper in warm corn, peanut and lemongrass cream with golden yuca cake

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish or small ovenproof skillet with a little of the vegetable oil.

2. 2

   2. Place the red onion in a bowl. Add 30 ml (2 tbsp) key lime juice, the hot water, sugar and 1 g (1/4 tsp) salt. Mix well, squeeze the onion with clean hands for 30 seconds, and let it pickle while you prepare the rest.

3. 3

   3. Cook the yuca in a pot with enough water and 3 g (1/2 tsp) salt for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if needed, and mash while hot with the butter.

4. 4

   4. Add the fresh cheese, beaten egg, half of the scallions, 1 minced garlic clove, 15 ml (1 tbsp) annatto oil and a pinch of black pepper to the mashed yuca. Mix until you have a rustic, even dough.

5. 5

   5. Transfer the yuca mixture to the greased pan, press it down to compact, and bake at 200 °C / 400 °F for 20 to 25 minutes, until the surface is golden around the edges.

6. 6

   6. While the cake bakes, season the grouper fillets with 2 g (1/3 tsp) salt, black pepper, cumin, 2 minced garlic cloves and the remaining 30 ml (2 tbsp) key lime juice. Let rest for 10 minutes.

7. 7

   7. Heat a large skillet over medium heat with 15 ml (1 tbsp) annatto oil. Sear the grouper fillets for 1 to 2 minutes per side, just until lightly golden. Transfer to a tray and finish cooking in the oven at 200 °C / 400 °F for 6 to 8 minutes, depending on thickness.

8. 8

   8. In the same skillet, add the remaining vegetable oil if needed. Sauté the remaining garlic, the rest of the scallions and the lemongrass for 30 to 40 seconds, without letting the garlic burn.

9. 9

   9. Add the sweet corn and cook for 3 minutes, stirring. Add the roasted peanuts, milk and fish stock. Cook over medium heat for 6 to 8 minutes so the corn softens and the lemongrass perfumes the mixture.

10. 10

    10. Remove from the heat and carefully blend the corn mixture until smooth and thick. Return it to the skillet, add the chopped cilantro, and adjust with the remaining salt to taste. Cook 1 more minute over low heat.

11. 11

    11. Unmold or cut the golden yuca cake into 4 portions. Lightly drain the pickled onion.

12. 12

    12. Serve a base of warm corn, peanut and lemongrass cream on each plate. Place a grouper fillet on top, add one portion of yuca cake, and finish with the pickled red onion.