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

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) lime juice. Add half of the minced garlic and let rest for 10 minutes in the refrigerator.

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 white onion for 2 to 3 minutes until translucent. Stir in the white rice and cook for 1 minute to lightly toast it.

3. 3

   3. Pour in 240 ml (1 cup) coconut milk, 360 ml (1 1/2 cups) water, 2 g (1/2 tsp) salt, and a pinch of pepper. Once boiling, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

4. 4

   4. While the rice cooks, make the salad by combining the radishes, red onion, 30 ml (2 tbsp) lime juice, white vinegar, sugar, 1 g (1/4 tsp) salt, and a little chopped cilantro in a bowl. Set aside so the flavors can meld.

5. 5

   5. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the yellow corn for 4 to 5 minutes, stirring occasionally, until it develops toasted spots. Remove 2 tablespoons of the corn to use as a final garnish.

6. 6

   6. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the rest of the white onion and the red bell pepper for 4 minutes. Add the remaining garlic, achiote paste, and loroco, and cook 2 more minutes until fragrant.

7. 7

   7. Stir in 160 ml (2/3 cup) coconut milk, half of the remaining cilantro, 1 g (1/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook over medium heat for 4 to 5 minutes until the sauce thickens slightly. For a smoother texture, mash some of the corn with a spoon right in the skillet.

8. 8

   8. Pat the fish fillets dry lightly with paper towels. Heat another large skillet or griddle over medium-high heat and, once hot, sear the fish for 2 to 3 minutes per side, depending on thickness, until lightly golden.

9. 9

   9. Transfer the fish to the skillet with the sauce and cook for 2 to 4 minutes more over medium-low heat, until the center is just opaque and the fish reaches a safe internal temperature of 145°F / 63°C.

10. 10

    10. Fluff the coconut rice with a fork and mix in the remaining chopped cilantro. Serve a bed of rice, place a fish fillet on top with plenty of loroco and toasted corn sauce, finish with the reserved corn, and serve with the radish salad on the side.