Honduran Fish in Loroco and Toasted Corn Cream with Coconut Rice and Radish Salad

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, black pepper, half of the minced garlic, and 15 ml (1 tbsp) lime juice. Let them rest for 10 minutes while you prepare the rest.

2. 2

   2. For the coconut rice, heat a medium pot over medium heat. Add 15 ml (1 tbsp) vegetable oil and sauté 40 g (about 1/3 cup) of the onion for 2 to 3 minutes until translucent. Stir in the white rice and cook for 1 minute.

3. 3

   3. Add 240 ml (1 cup) coconut milk, 360 ml (1 1/2 cups) water, and 2 g (1/2 tsp) salt to the rice. Once it boils, lower the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

4. 4

   4. While the rice cooks, place 60 g (about 1/2 cup) of the corn in a dry skillet over medium-high heat and toast for 4 to 5 minutes until lightly charred in spots. Set aside.

5. 5

   5. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the rest of the onion, the red bell pepper, and the remaining garlic for 3 to 4 minutes. Add the loroco, remaining corn, cumin, and cook 2 minutes more.

6. 6

   6. Pour 160 ml (2/3 cup) coconut milk into the sauce skillet and cook for 3 minutes over medium heat. Transfer the mixture to a blender or use an immersion blender to make a rustic cream. Return the sauce to the skillet, stir in the reserved toasted corn, and cook 2 minutes more. Adjust with 2 g (1/2 tsp) salt.

7. 7

   7. Heat a large nonstick skillet over medium-high heat. Cook the fish fillets for 3 to 4 minutes per side, depending on thickness, until golden and they reach a safe internal temperature of 145°F / 63°C.

8. 8

   8. In a bowl, combine the radishes, cucumber, remaining 30 ml (2 tbsp) lime juice, white vinegar, sugar, culantro or cilantro, and 2 g (1/2 tsp) salt. Toss well and let sit for 5 minutes.

9. 9

   9. Serve a base of coconut rice, place the fish fillets on top or alongside, and spoon over the loroco and toasted corn cream. Serve with the radish and cucumber salad.

10. 10

    10. If you want to keep the fish warm before serving, place it in a preheated oven at 200°F / 95°C for up to 10 minutes without overcooking.