Colombian Mojarra with Coconut-Guasca Crust, Creamy Eggplant Rice and Pickled Cucumber

Instructions

1. 1

   1. In a bowl, combine the cucumber, red onion, 30 ml (2 tbsp) lime juice, white vinegar, grated panela, 2 g (1/4 tsp) salt, and a pinch of black pepper. Toss well and let it rest for 20 minutes while you prepare the rest.

2. 2

   2. Season the mojara fillets with 2 grated garlic cloves, 30 ml (2 tbsp) lime juice, 3 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Let them marinate for 10 minutes.

3. 3

   3. On a plate, mix the rice flour, shredded coconut, and lightly crushed dried guascas. Coat each mojara fillet in this mixture, pressing gently to create a light crust on both sides.

4. 4

   4. For the creamy rice, heat 15 ml (1 tbsp) vegetable oil in a medium pot over medium heat. Add the eggplant and cook for 5 minutes until it starts to brown and soften. Stir in the scallions, red bell pepper, and 1 chopped garlic clove; sauté 2 minutes more.

5. 5

   5. Add the long-grain white rice to the pot and stir for 1 minute to lightly toast it. Pour in the coconut milk and water or light broth. Add 2 g (1/4 tsp) salt and a pinch of black pepper. Once it comes to a boil, reduce the heat, cover, and cook for 18 minutes until the rice is tender and creamy.

6. 6

   6. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and stir in half of the chopped fresh cilantro.

7. 7

   7. While the rice finishes, heat 30 ml (2 tbsp) vegetable oil in a large nonstick skillet over medium heat. Cook the mojara fillets for 3 to 4 minutes per side, until the coconut crust is golden and the fish reaches a safe internal temperature of 63°C (145°F).

8. 8

   8. If you prefer to finish the fish in the oven, transfer the skillet or fillets to a tray and bake at 200°C (400°F) for 4 to 6 minutes, until fully cooked.

9. 9

   9. Taste the cucumber pickle and adjust with an extra pinch of salt if needed. Drain it lightly so it stays fresh and crisp when served.

10. 10

    10. Spoon the creamy eggplant rice onto each plate, place a mojara fillet on top, and finish with the pickled cucumber. Sprinkle the remaining fresh cilantro over everything and serve immediately.