Honduran Fish in Coconut, Ginger and Chayote Escabeche with Cilantro Rice

Name: Honduran Fish in Coconut, Ginger and Chayote Escabeche with Cilantro Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb firm white fish fillets; 1.5 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 4 cloves garlic; 2 tbsp lime juice; 3 tbsp vegetable oil; 1.5 cups white onion; 2 cups chayote squash; 1 tbsp fresh ginger; 1 cup red sweet pepper; 3 tbsp white vinegar; 1 cup coconut milk; 2 leaves bay leaves; 0.75 cup fresh cilantro; 1.25 cups uncooked white rice; 2 cups water; 1 tbsp butter

An original recipe inspired by Honduran coastal flavors: golden fish fillets finished in a gentle escabeche of coconut, chayote, onion, ginger, and vinegar, served with fragrant cilantro rice. It is a balanced, fresh, deeply Honduran dish with homestyle elegance.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g firm white fish fillets (como tilapia, róbalo or pargo, skinless)
8 g salt (divided)
2 g black pepper (freshly ground, divided)
2 g ground cumin (divided)
12 g garlic (chopped, divided)
30 ml lime juice (fresh)
45 ml vegetable oil (divided)
180 g white onion (en medias lunas finas)
250 g chayote squash (pelado and en bastones finos)
15 g fresh ginger (grated)
120 g red sweet pepper (in strips finas)
45 ml white vinegar (for the escabeche)
240 ml coconut milk (without sugar)
2 unit bay leaves (whole)
25 g fresh cilantro (chopped, divided)
240 g uncooked white rice (lavado and escurrido)
480 ml water (for the arroz)
14 g butter (for the arroz)

Nutrition facts

per serving

495 kcal

Calories

33 g

Protein

35 g

Carbs

24 g

Fat

3 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 1 g (1/2 tsp) cumin, half of the chopped garlic, and the lime juice. Let them rest for 10 minutes in the refrigerator.
2
2. For the cilantro rice, heat the butter and 15 ml (1 tbsp) vegetable oil in a medium pot over medium heat. Add the uncooked white rice and sauté for 2 minutes, stirring. Add 240 ml (1 cup) water, 2 g (1/4 tsp) salt, the remaining cumin, and half of the chopped cilantro. Add the remaining 240 ml (1 cup) water, stir once, and bring to a boil.
3
3. Once the rice boils, reduce the heat to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
4
4. While the rice cooks, heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the fish fillets for 2 to 3 minutes per side, until just cooked and lightly colored. If you prefer to finish them in the oven, you may do so at 400 °F / 200 °C for 4 to 6 minutes. Transfer them to a plate.
5
5. In the same skillet, reduce to medium heat and add the white onion, chayote, fresh ginger, red sweet pepper, and the remaining chopped garlic. Cook for 4 to 5 minutes, stirring, until the onion softens and the chayote begins to become tender.
6
6. Add the white vinegar, coconut milk, bay leaves, the remaining salt, and the remaining black pepper. Cook for 5 minutes over medium-low heat so the escabeche comes together and reduces slightly.
7
7. Return the fish fillets to the skillet, spoon the coconut sauce over them, and cook for 3 to 4 minutes more over low heat, until the fish is fully cooked and flakes easily. Taste and adjust salt if needed.
8
8. Remove the bay leaves. Fluff the rice with a fork and mix in the remaining fresh chopped cilantro. Serve a bed of cilantro rice, top with the fish, and finish with plenty of coconut escabeche, onion, and chayote.

Chef tips

For deeper flavor, let the seasoned fish rest for 20 minutes before cooking. Do not boil the coconut milk aggressively, or the sauce may separate. The chayote should be tender but still slightly firm.

Substitutions

You can use sea bass, tilapia, croaker, or snapper. Culantro may be replaced with cilantro if that is what you have. If chayote is unavailable, use firm zucchini, though the profile will change slightly. For a dairy-free version, replace the butter with more vegetable oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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