Honduran Fish in Jocote Corona Sauce with Malanga Mash and Purple Cabbage Slaw

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 in the refrigerator for 10 minutes.

2. 2

   2. Place the malanga in a pot with enough water to cover it and add 2 g (1/4 tsp) salt. Cook over medium heat until very tender, 18 to 22 minutes.

3. 3

   3. Meanwhile, make the slaw by combining the purple cabbage, carrot, half of the onion, 15 ml (1 tbsp) lime juice, white vinegar, and 1 g (a generous pinch) salt in a bowl. Mix well and set aside so it softens slightly.

4. 4

   4. For the sauce, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Sauté the remaining onion, red bell pepper, and remaining garlic for 4 to 5 minutes until fragrant and softened.

5. 5

   5. Add the chopped jocote corona, grated panela, 180 ml (3/4 cup) water, and half of the cilantro. Cook for 8 to 10 minutes, mashing the jocote with a spoon until it forms a rustic glossy sauce. Adjust with 1 g salt if needed.

6. 6

   6. Heat the remaining 30 ml (2 tbsp) vegetable oil in another large skillet over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side until golden. If you prefer to finish them in the oven, transfer them to a tray and bake at 400°F / 200°C for 4 to 6 minutes, until the center is cooked through and flakes easily.

7. 7

   7. Move the seared fillets to the skillet with the jocote sauce and cook together for 2 minutes over low heat so the fish absorbs the flavor.

8. 8

   8. Drain the cooked malanga and mash it while hot with the coconut milk, butter, remaining lime juice, and 1 g salt until you have a rustic, smooth mash.

9. 9

   9. Serve a base of malanga mash, top with the fish and plenty of jocote corona sauce, and add the purple cabbage slaw on the side. Finish with the remaining cilantro over the top.