Ecuadorian trout in taxo and yellow chili sauce with creamy corn quinoa and green plantain chips

Instructions

1. 1

   1. Season the trout fillets with 4 g (3/4 tsp) salt, black pepper, cumin, half of the minced garlic, and the lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Rinse the quinoa under cold water until it stops foaming. Place it in a pot with 480 ml (2 cups) water or vegetable broth and 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender.

3. 3

   3. While the quinoa cooks, heat 15 ml (1 tbsp) achiote oil in a skillet over medium heat. Add the corn kernels and red bell pepper, and sauté for 3 to 4 minutes. Stir in the milk and cook 2 minutes more.

4. 4

   4. Add the cooked quinoa to the corn skillet. Mix in the fresh cheese, butter, and half of the chopped cilantro. Cook over low heat for 2 minutes until creamy. Adjust with 1 g salt if needed. Keep warm.

5. 5

   5. Slice the green plantain very thinly. Heat the vegetable oil for frying to 350°F / 175°C in a pot or deep skillet. Fry the slices in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and sprinkle with a pinch of salt.

6. 6

   6. For the sauce, heat 15 ml (1 tbsp) achiote oil in another skillet over medium heat. Sauté the red onion with the remaining garlic for 3 minutes. Add the yellow chili paste and cook for 1 minute, stirring.

7. 7

   7. Add the strained taxo pulp and grated panela to the sauce skillet. Cook over medium-low heat for 4 to 5 minutes until the mixture thickens slightly and the onion softens. Add the remaining cilantro and adjust with 1 g salt.

8. 8

   8. Heat the remaining 15 ml (1 tbsp) achiote oil in a wide skillet over medium-high heat. Sear the trout fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just cooked and flaking easily. If you prefer to finish them in the oven, transfer them to a preheated oven at 375°F / 190°C for 3 to 4 minutes.

9. 9

   9. To serve, spoon a bed of creamy corn quinoa onto each plate. Place a trout fillet on top, spoon over the warm taxo and yellow chili sauce, and finish with the green plantain chips on the side. Serve immediately.