Honduran Fish in Toasted Cashew Recado with Gentle Coconut Rice and Pickled Cucumber Salad

Instructions

1. 1

   1. Season the fish fillets with 30 ml (2 tbsp) sour orange juice, half of the chopped garlic, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 2 g (1 tsp) annatto. Let them rest for 10 minutes in the refrigerator.

2. 2

   2. For the salad, combine the cucumber, red onion, white vinegar, 50 ml (3 tbsp + 1 tsp) of the remaining sour orange juice, sugar, 15 ml (1 tbsp) vegetable oil, 1 g (1/4 tsp) salt, and 8 g (1/4 cup) cilantro. Set aside while the rest cooks so the flavors can meld.

3. 3

   3. For the coconut rice, heat a pot over medium heat and sauté 40 g (1/3 cup) white onion with 15 ml (1 tbsp) vegetable oil for 2 minutes. Add the rice and stir for 1 minute. Pour in the coconut milk, 180 ml (3/4 cup) water, and 2 g (1/2 tsp) salt. Once boiling, reduce to low, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let rest for 5 minutes.

4. 4

   4. Preheat the oven to 200 °C / 400 °F. Place the cashews on a tray and toast for 4 to 5 minutes to deepen their flavor, watching carefully so they do not burn. Remove and let cool slightly.

5. 5

   5. In a large skillet over medium heat, heat 15 ml (1 tbsp) vegetable oil. Sauté the remaining white onion, red bell pepper, and remaining garlic for 4 minutes. Add the tomatoes, remaining annatto, 2 g (1/2 tsp) salt, and the rest of the black pepper. Cook for 6 to 8 minutes until the tomatoes break down and concentrate in flavor.

6. 6

   6. Transfer the tomato mixture to a blender with the toasted cashews, 240 ml (1 cup) water, and half of the remaining cilantro. Blend until smooth and thick.

7. 7

   7. Wipe out the skillet and heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the fish fillets for 2 minutes per side, without fully cooking them through. Remove carefully.

8. 8

   8. Pour the blended recado into the same skillet and cook for 3 minutes, stirring, until it thickens slightly. Return the fish to the skillet, cover, and cook over medium-low heat for 5 to 7 minutes more, until the fish is cooked through and flakes easily in the center.

9. 9

   9. Adjust the recado with salt if needed and stir in the remaining cilantro at the end. Fluff the coconut rice with a fork.

10. 10

    10. Serve a bed of coconut rice, place a fish fillet on top with plenty of cashew recado, and add the pickled cucumber salad on the side.