Honduran Fish in Ginger, Coconut and Culantro Sauce with Roasted Yuca

Name: Honduran Fish in Ginger, Coconut and Culantro Sauce with Roasted Yuca
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 yuca in chunks; 1 2/3 cups coconut milk; 1 cup ripe tomato, chopped; 1 cup white onion, chopped; 3/4 cup red sweet pepper, chopped; 1 tbsp fresh ginger, grated; 1 tbsp garlic, minced; 1/2 cup fresh culantro, chopped; 3 tbsp lime juice; 1 tsp ground annatto; 1/2 tsp ground cumin; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp butter; 2 cups water

An original recipe inspired by Honduran cuisine: golden-seared fish fillets finished in an aromatic sauce of coconut milk, fresh ginger, sweet pepper, tomato, and culantro, served with oven-roasted yuca and a squeeze of lime. The result is comforting, fresh, and deeply Honduran.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

680 g firm white fish fillets (como tilapia, mero or pargo, en 4 porciones)
700 g peeled yuca in chunks (retirar the fibra central si es necesario)
400 ml coconut milk (without endulzar)
200 g ripe tomato, chopped (diced small)
120 g white onion, chopped (finely chopped)
100 g red sweet pepper, chopped (without semillas)
15 g fresh ginger, grated (freshly grated)
12 g garlic, minced (approx. 3 cloves)
20 g fresh culantro, chopped (more extra for terminar)
45 ml lime juice (divided)
4 g ground annatto (for color and aroma)
2 g ground cumin (optional pero recomendado)
45 ml vegetable oil (divided)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground)
14 g butter (for enriquecer the sauce)
500 ml water (for precocer the yuca)

Nutrition facts

per serving

465 kcal

Calories

35 g

Protein

29 g

Carbs

23 g

Fat

4 g

Fiber

25 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. Preheat the oven to 220°C / 425°F. Place the yuca in a pot with the water and 1/2 teaspoon salt. Cook for 12 minutes, until just barely tender but still firm. Drain well and remove any tough inner fiber.
2
2. Transfer the par-cooked yuca to a baking sheet. Toss it with 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and half of the ground annatto. Roast for 25 minutes at 220°C / 425°F, turning halfway through, until golden on the outside.
3
3. Meanwhile, pat the fish fillets dry with paper towels. Season them with 1/2 teaspoon salt, the remaining black pepper, ground cumin, and 1 tablespoon lime juice. Let them rest for 5 minutes.
4
4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, just until lightly browned. Transfer them to a plate; they will finish cooking later in the sauce.
5
5. In the same skillet, reduce to medium heat and add the remaining 1 tablespoon vegetable oil. Sauté the white onion and red sweet pepper for 4 minutes. Add the minced garlic and grated ginger; cook 1 minute more, stirring constantly.
6
6. Stir in the chopped tomato, the remaining ground annatto, and 1/4 teaspoon salt. Cook for 5 minutes until the tomato softens slightly and forms a juicy base.
7
7. Pour in the coconut milk and add the butter. Cook over medium-low heat for 4 minutes so the sauce thickens slightly. Add the chopped culantro and the remaining 2 tablespoons lime juice, mixing well.
8
8. Return the fish fillets to the skillet, spoon the sauce over them, and cook for 4 to 6 minutes over low heat, until the fish is fully cooked and flakes easily with a fork. If checking with a thermometer, the center should reach 63°C / 145°F.
9
9. Taste the sauce and adjust with the remaining salt if needed. Serve each portion with roasted yuca, plenty of coconut-ginger sauce on top, and a little extra chopped fresh culantro.
10
10. If you prefer to keep everything warm before serving, place the tray of yuca in the oven at 95°C / 200°F for a few minutes while you finish the fish, without letting it dry out.

Chef tips

For a deeper flavor, let the fish rest for 10 minutes with the lime juice, salt, and cumin before searing. The yuca roasts best if it is dried very well after boiling and before going into the oven.

Substitutions

You can use tilapia, grouper, snapper, or another firm white fish. If culantro is unavailable, use fresh cilantro, though the flavor will change slightly. The butter can be omitted 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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