Kañihua-Crusted Fish with Warm Ají Amarillo Sauce and Potato, Corn, and Fennel Salad

Instructions

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   1. Place the yellow potatoes in a pot with cold water and 1/2 teaspoon salt. Bring to a boil and cook for 12 to 15 minutes until tender but still firm. Drain and let them cool slightly.

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   2. Cook the corn kernels in boiling water for 3 to 4 minutes. Drain and cool slightly.

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   3. In a large bowl, combine the cooked potatoes, corn, sliced fennel, half of the red onion, 2 tablespoons key lime juice, cilantro, 1 tablespoon vegetable oil, 1/4 teaspoon salt, and a pinch of black pepper. Set the salad aside.

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   4. For the warm sauce, melt the butter in a skillet over medium heat. Add 1 minced garlic clove and the remaining red onion. Cook for 2 to 3 minutes until softened.

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   5. Add the ají amarillo paste and cook for 1 more minute. Stir in the evaporated milk, fresh cheese, and vegetable broth or water. Cook over low heat for 3 to 4 minutes, stirring, until creamy. Adjust with a pinch of salt, black pepper, and the remaining tablespoon of key lime juice. Keep warm without boiling.

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   6. Pat the fish fillets dry. Season them with the remaining salt, the remaining pepper, and the remaining 2 minced garlic cloves.

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   7. Place the rice flour on one plate, the beaten eggs on another, and the kañihua on a third. Coat each fillet first in rice flour, then in egg, and finally in kañihua, pressing gently so it adheres.

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   8. Preheat the oven to 220 °C / 425 °F. Meanwhile, heat 2 tablespoons vegetable oil in a wide skillet over medium-high heat.

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   9. Sear the fillets for 1 to 2 minutes per side, just until the crust takes on color. Transfer them to a lightly oiled baking tray.

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    10. Bake the fillets for 6 to 8 minutes at 220 °C / 425 °F, until the fish is cooked through and flakes easily with a fork.

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    11. Taste the potato, corn, and fennel salad again and adjust with salt or lime if needed. If desired, add the chopped fennel fronds.

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    12. Serve each portion with a bed of salad, one crusted fillet on top or alongside, and finish with the warm ají amarillo sauce spooned over or served on the side.