Baked Fish in Aji Amarillo Coconut Sauce with Corn Lime Rice

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Pat the fish fillets dry with paper towels and place them in a baking dish.

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   2. Season the fish with 4 g (3/4 tsp) salt, black pepper, and 1 tablespoon lime juice. Set aside while you make the sauce.

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   3. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté half of the red onion for 3 to 4 minutes until translucent. Add the garlic and cook for 30 seconds.

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   4. Stir in the aji amarillo paste and cook for 1 minute, stirring so it does not stick. Add the coconut milk, fish stock or water, 1 tablespoon lime juice, and half of the chopped cilantro. Simmer gently for 4 to 5 minutes until slightly thickened.

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   5. Taste the sauce and adjust with 2 g (1/4 tsp) salt if needed. Pour the aji amarillo coconut sauce over the fish in the baking dish.

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   6. Bake the fish for 14 to 18 minutes at 200 °C / 400 °F, depending on thickness, until opaque and flaky.

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   7. Meanwhile, make the rice. In a medium pot, heat the remaining 1 tablespoon vegetable oil over medium heat. Sauté the rest of the red onion for 2 minutes.

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   8. Add the rice, corn kernels, and ground cumin. Stir for 1 minute to lightly toast the rice and combine it with the corn.

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   9. Add the water, the remaining 2 g (1/4 tsp) salt, and the lime zest. Once it boils, reduce the heat to low, cover, and cook for 15 minutes.

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    10. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then mix in the remaining chopped cilantro and the last tablespoon of lime juice.

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    11. Serve a bed of corn lime rice, place the baked fish on top or alongside, and spoon over the aji amarillo coconut sauce from the baking dish.

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    12. Finish with cilantro leaves for garnish and serve immediately.