Trout in Coconut and Tree Tomato Sauce with Scallion Rice and Garlic Patacones

Instructions

1. 1

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

2. 2

   2. Rinse the white rice until the water looks less cloudy. In a medium pot, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add half of the scallions and sauté for 1 minute. Stir in the rice and cook for 1 more minute.

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   3. Add 480 ml (2 cups) water and 2 g (1/2 tsp) salt to the rice. When it comes to a boil, lower the heat to very 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.

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   4. Meanwhile, heat enough additional oil for frying in a deep skillet or saucepan to 320°F (160°C). Fry the green plantain chunks for 4 to 5 minutes, until just tender but not browned. Remove and drain.

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   5. Flatten each plantain piece between two flat surfaces to form patacones about 1/2 inch thick. Toss them with 2 crushed garlic cloves and a pinch of salt.

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   6. Raise the oil temperature to 375°F (190°C). Fry the patacones for 3 to 4 minutes until golden and crisp. Transfer to a paper towel-lined tray and set aside.

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   7. For the sauce, heat 30 ml (2 tbsp) vegetable oil in a wide skillet over medium heat. Add 4 chopped garlic cloves, the remaining scallions, red tomato, and sweet pepper. Cook for 4 minutes, stirring, until a fragrant base forms.

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   8. Add the tree tomatoes, ground cumin, grated panela, and the remaining salt. Cook 3 more minutes so the tree tomato softens slightly.

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   9. Pour the coconut milk into the skillet and simmer over medium-low heat for 8 to 10 minutes, until the sauce thickens slightly. Add the butter and half of the fresh cilantro, stir, and adjust salt if needed.

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    10. In another large skillet, heat 45 ml (3 tbsp) vegetable oil over medium-high heat. Once hot, add the trout fillets and cook for 3 to 4 minutes per side, until golden and cooked through. If checking internal temperature, it should reach 145°F (63°C).

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    11. Transfer the trout fillets to the sauce skillet and spoon the sauce over them gently for 1 minute to blend the flavors without breaking the fish.

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    12. Fluff the rice with a fork and gently mix in the remaining cilantro. Serve each portion with scallion rice, one trout fillet covered in coconut and tree tomato sauce, and garlic patacones on the side.