Baked Mojarra with Chontaduro Hogao and Creamy Coconut Lime Rice

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Line a baking tray with bijao leaves or parchment paper and lightly grease it with some of the vegetable oil.

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   2. Make 3 diagonal cuts on each side of the mojarra. In a bowl, mix the garlic, ground cumin, lime juice, 4 g salt, black pepper, and 1 tablespoon vegetable oil. Rub this mixture over and inside each fish, making sure it gets into the cuts. Let rest for 15 minutes.

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   3. Meanwhile, make the rice. In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Add the white rice and sauté for 1 minute, stirring.

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   4. Add the coconut milk, water, 2 g salt, and lime zest. Once it comes to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid has been absorbed.

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   5. Remove the rice from the heat, add the butter and half of the fresh cilantro. Fluff with a fork, cover again, and keep warm.

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   6. For the chontaduro hogao, heat the remaining tablespoon of vegetable oil in a skillet over medium heat. Add the scallions and cook for 2 minutes. Stir in the tomato, annatto, and the rest of the salt. Cook for 6 to 8 minutes, stirring, until the tomato breaks down into a rustic sauce.

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   7. Add the cooked chontaduro to the hogao and cook 3 minutes more so it absorbs the sauce. Add the remaining fresh cilantro and mix well. Adjust salt if needed.

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   8. Place the mojarras on the prepared tray and arrange 2 lime slices over each fish. Bake for 22 to 25 minutes at 200 °C / 400 °F, or until the flesh looks opaque and flakes easily with a fork.

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   9. Remove the mojarras from the oven and let them rest for 2 minutes. Serve each fish over a portion of creamy coconut lime rice and spoon the hot chontaduro hogao on top.

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    10. If desired, serve with the roasted lime slices from the tray for squeezing at the table.