Grouper in mild rocoto-coconut sauce with warm green plantain and sweet corn cake

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking pan or 20 cm / 8 in dish with a little of the annatto oil.

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   2. Place the green plantain pieces in a pot with enough water and cook for 15 minutes, until tender. Drain and mash while still hot into a rustic puree.

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   3. In a skillet, heat 1 tablespoon of annatto oil over medium heat. Sauté half of the red onion and half of the garlic for 3 to 4 minutes. Add 120 g (about 3/4 of the amount) of the sweet corn kernels, cook 2 minutes more, and remove from the heat.

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   4. Mix the mashed plantain with the onion, garlic, and corn sauté, the fresh white cheese, egg, melted butter, baking powder, 4 g salt, and 1 g black pepper. Combine well.

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   5. Transfer the mixture to the greased dish and smooth the top. Scatter the remaining sweet corn kernels over it. Bake at 200 °C / 400 °F for 22 to 25 minutes, until the cake is set and golden around the edges.

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   6. While the cake bakes, season the grouper fillets with the lime juice, remaining salt, and remaining black pepper. Let them rest for 10 minutes.

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   7. Heat the remaining tablespoon of annatto oil in a wide skillet over medium-high heat. Sear the grouper fillets for 2 to 3 minutes per side, until lightly colored. Transfer to a plate; they will finish cooking in the sauce.

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   8. In the same skillet, reduce to medium heat and sauté the remaining red onion, remaining garlic, red rocoto pepper, and red bell pepper for 4 minutes. Add the ground cumin and shredded coconut and cook 1 minute more to release their aroma.

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   9. Pour in the coconut milk and fish stock. Cook over medium heat for 5 minutes, stirring occasionally, until the sauce reduces slightly.

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    10. Return the grouper fillets to the skillet, cover partially, and cook over medium heat for 4 to 6 minutes, until the fish is cooked through and juicy. Add half of the chopped cilantro and stir gently.

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    11. Remove the warm plantain and corn cake from the oven and let it rest for 5 minutes. Cut into 4 portions.

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    12. Serve each portion of warm plantain and corn cake with a grouper fillet on top or alongside, spoon over the mild rocoto-coconut sauce, and finish with the remaining chopped cilantro.