Ecuadorian FoodAndean Trout with Tree Tomato and Lemongrass Sauce, served with Hominy and Cheese Cakes
An original Ecuadorian recipe featuring seared trout fillets with an aromatic tree tomato, lemongrass, and achiote sauce, served alongside crispy hominy and fresh cheese cakes. The result is a balanced, fragrant dish deeply inspired by highland Ecuadorian flavors.
Ingredients
- 4 filetes, 680 g / 24 oz 680 g trout fillets (without espinas, with or skinless)
- 8 g / 1 1/2 tsp 8 g salt (divided)
- 2 g / 1 tsp 2 g black pepper (freshly ground)
- 30 ml / 2 tbsp 30 ml lemon juice (fresh)
- 30 ml / 2 tbsp 30 ml achiote oil (divided)
- 4 unidades, 320 g / 11 oz 320 g tree tomatoes (pelados and chopped)
- 120 g / 1 cup 120 g red onion (cut en pluma fina)
- 9 g / 3 cloves 9 g garlic (chopped fino)
- 10 g / 2 tbsp 10 g lemongrass (leaves tiernas finely chopped)
- 180 ml / 3/4 cup 180 ml vegetable broth or water (for the sauce)
- 12 g / 1 tbsp 12 g grated panela (for equilibrar acidez)
- 300 g / 2 cups 300 g cooked hominy (well escurrido)
- 150 g / 5 oz 150 g fresh cheese (desmenuzado)
- 1 unidad, 50 g / 1 large 50 g egg (beaten)
- 35 g / 1/4 cup 35 g precooked cornmeal (for ligar)
- 15 g / 1/4 cup 15 g cilantro (chopped fino)
- 14 g / 1 tbsp 14 g butter (for dorar the mezcla of mote)
- 30 ml / 2 tbsp 30 ml vegetable oil (for frying the pastelitos)
Nutrition facts
per serving
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
Instructions
- 1
1. Season the trout fillets with 4 g (3/4 tsp) of the salt, the black pepper, and the lemon juice. Let them rest for 10 minutes while you prepare the remaining components.
- 2
2. For the sauce, heat 1 tbsp (15 ml) of achiote oil in a skillet over medium heat. Add the red onion and cook for 4 minutes until softened. Stir in the garlic and lemongrass and cook 1 minute more.
- 3
3. Add the chopped tree tomatoes, vegetable broth or water, grated panela, and 2 g (1/4 tsp) salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the fruit breaks down and the sauce thickens slightly.
- 4
4. Remove the sauce from the heat and blend carefully until almost smooth. Return the sauce to the skillet and keep it over low heat for 2 to 3 more minutes. Adjust salt if needed.
- 5
5. For the cakes, mash the cooked hominy in a large bowl until coarse, leaving some kernels whole for texture. Add the fresh cheese, beaten egg, precooked cornmeal, cilantro, butter, and 2 g (1/4 tsp) salt. Mix well.
- 6
6. Shape the hominy mixture into 8 small compact cakes. If the mixture feels too wet, let it rest for 5 minutes so the cornmeal can absorb some of the moisture.
- 7
7. Heat the vegetable oil in a skillet over medium heat. Fry the cakes for 3 to 4 minutes per side, until golden and crisp on the outside. Transfer them to a paper towel-lined plate.
- 8
8. Heat the remaining 1 tbsp (15 ml) achiote oil in another nonstick skillet over medium-high heat. Once the pan is hot, about 375°F / 190°C on the surface, cook the trout fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and just cooked through.
- 9
9. If you want to keep everything warm before serving, place the cakes in a 200°F / 95°C oven for 5 minutes while you finish the trout.
- 10
10. Serve each plate with one trout fillet topped with the tree tomato and lemongrass sauce, alongside 2 hominy and cheese cakes. Finish with a little extra cilantro if desired.
Chef tips
To peel tree tomatoes easily, score them lightly and submerge them in boiling water for 30 seconds; then transfer to cold water. The sauce is best when blended until only mostly smooth, keeping a little texture.
Substitutions
You can use tilapia or sea bass if trout is unavailable, although the flavor will change. Lemongrass can be replaced with a little lemon zest and extra cilantro. Fresh cheese can be swapped for a firm quesillo-style cheese.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori 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
Illustrative imageTempPro 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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