Coastal Corn and Basil Pepián with Aji Amarillo Fish

Instructions

1. 1

   1. Season the fish fillets with 15 ml (1 tbsp) lime juice, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 6 g chopped garlic (2 cloves), and 15 g (1 tbsp) aji amarillo paste. Let them rest for 10 minutes while you prepare the base.

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   2. For the pepián, heat 15 ml (1 tbsp) vegetable oil in a medium pot over medium heat. Add 120 g (about 3/4 cup) red onion, the remaining chopped garlic, and the ground cumin, and cook for 4 to 5 minutes until the onion is soft.

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   3. Stir in the corn and cook for 3 minutes, stirring. Add the cooked white rice and 500 ml (2 cups) hot broth. Cook for 5 minutes over medium heat so the flavors come together.

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   4. Transfer the corn, rice, and broth mixture to a blender along with the fresh basil and evaporated milk. Blend until creamy with a slightly rustic texture. If using a glass blender jar, let some steam escape before blending.

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   5. Return the cream to the pot and cook over medium-low heat for 6 to 8 minutes, stirring with a wooden spoon. Add the crumbled queso fresco and the butter. Adjust with 2 g (1/4 tsp) salt and a little more broth if you want a looser consistency. Keep warm over very low heat.

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   6. In a wide skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, depending on thickness, until cooked through and just firm. Transfer to a warm plate.

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   7. In the same skillet, reduce to medium heat and add the remaining 60 g (about 1/2 cup) red onion and the sliced fresh aji amarillo. Cook for 2 minutes. Add 15 g (1 tbsp) aji amarillo paste, 250 ml (1 cup) broth, and 15 ml (1 tbsp) lime juice. Cook for 3 to 4 minutes to form a light, fragrant sauce.

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   8. Return the fish to the skillet for 1 minute to coat it with the sauce. Turn off the heat and finish with lime zest and chopped fresh cilantro.

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   9. Serve a generous base of corn and basil pepián on each plate. Place a fish fillet on top and spoon over the aji amarillo onion sauce. If you need to keep the dish warm before serving, cover it and place it in the oven at 200 °F / 95 °C for up to 10 minutes, without overcooking the fish.