Honduran Fish in Ginger, Coconut and Culantro Sauce with Golden Cassava

Name: Honduran Fish in Ginger, Coconut and Culantro Sauce with Golden Cassava
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Hondureña
Ingredients: 24 oz firm white fish fillets; 1.5 lb peeled cassava in chunks; 1 2/3 cups coconut milk; 2 cups ripe tomatoes, chopped; 1 cup white onion, chopped; 3/4 cup green bell pepper, chopped; 1/2 cup fresh culantro, chopped; 1 tbsp fresh grated ginger; 1 tbsp garlic, minced; 3 tbsp lime juice; 1 tsp ground annatto; 1/2 tsp ground cumin; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 2 tbsp butter; 3 cups water; 4 wedges lime wedges for serving

An original Honduran-inspired dish featuring seared fish fillets finished in a silky sauce of coconut milk, fresh ginger, tomato, and culantro, served with pan-golden cassava and a touch of lime. It blends coastal Honduran flavors with a homestyle yet elegant presentation.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

680 g firm white fish fillets (como pargo, tilapia or mero, en 4 porciones)
700 g peeled cassava in chunks (retirar the fibra central si es gruesa)
400 ml coconut milk (without sugar)
300 g ripe tomatoes, chopped (without semillas if desired a sauce more fina)
150 g white onion, chopped (divided)
100 g green bell pepper, chopped (divided)
20 g fresh culantro, chopped (divided)
15 g fresh grated ginger (approx.)
12 g garlic, minced (approx. 3 cloves)
45 ml lime juice (divided)
4 g ground annatto (for color and sabor)
2 g ground cumin
8 g salt (divided or to taste)
2 g black pepper (divided)
45 ml vegetable oil (divided)
28 g butter (for enriquecer the sauce and dorar the yuca)
750 ml water (for cocer the yuca)
60 g lime wedges for serving (optional)

Nutrition facts

per serving

486 kcal

Calories

34 g

Protein

30 g

Carbs

27 g

Fat

4 g

Fiber

26 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

FishDairy

Instructions

1
1. Place the cassava in a pot with the water and 1 teaspoon of salt. Cook over medium heat until tender, 20 to 25 minutes. Drain, remove any tough core fibers, and set aside.
2
2. Season the fish fillets with 1 tablespoon lime juice, half of the garlic, the cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the sauce base.
3
3. In a wide skillet or shallow pot, heat 1 tablespoon oil over medium heat. Sauté half of the onion and half of the bell pepper for 3 to 4 minutes. Add the ginger, the remaining garlic, and the annatto; cook for 30 seconds until fragrant.
4
4. Stir in the chopped tomatoes and cook for 6 to 8 minutes, stirring, until they break down into a juicy base. Add the coconut milk and half of the culantro. Simmer over low heat for 5 more minutes. Adjust with 1 tablespoon lime juice, 1/4 teaspoon salt, and a little pepper. Keep the sauce warm.
5
5. In another large skillet, heat 1 tablespoon oil over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, depending on thickness, until lightly golden outside but still juicy inside.
6
6. Transfer the seared fillets to the sauce and cook over low heat for 4 to 6 minutes more, spooning sauce over them, until the fish is fully cooked and flakes easily with a fork. If you prefer to finish it in the oven, place it in an oven-safe dish and bake at 350 °F / 175 °C for 5 to 7 minutes.
7
7. Meanwhile, heat the remaining tablespoon of oil and the butter in a clean skillet over medium heat. Add the cooked cassava along with the remaining onion and bell pepper. Brown for 8 to 10 minutes, turning occasionally, until the cassava has crisp edges and the onion is lightly caramelized. Season with the remaining salt and pepper.
8
8. Serve a bed of golden cassava, place a fish fillet on top or alongside, spoon over plenty of the coconut, ginger, and culantro sauce, and finish with the remaining culantro and lime wedges for squeezing at the table.

Chef tips

For a smoother sauce, blend the cooked tomato mixture with the coconut milk before returning it to the pan. Firm white fish works best so it does not fall apart while finishing in the sauce.

Substitutions

You can replace the cassava with boiled and then browned green plantain. If culantro is unavailable, use fresh cilantro in a smaller amount. The butter can be replaced with more oil for a dairy-free version.

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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