Description
Chef Freddy Vargas Ecuadorian-inspired snapper gets a crispy plantain crust and a vibrant sauce encocado. A fresh and flavorful seafood dish.
Ingredients
Units
Scale
- 2 snappers (136 g) snappers, skin removed
- 1 plantain (237 ml) plantain, peeled and thinly sliced lengthwise
- 1 tbsp egg white powder
- 2 tbsp (30 ml) canola oil
- 2 tbsp (30 ml) unsalted butter
- 2 cloves garlic
- 2 sprigs thyme
- Salt
- 4 baby bok choy
- 1 tbsp (15 ml) extra virgin olive oil
- 1 tbsp chives, finely chopped
- 1 tbsp cilantro, finely chopped
- 1 red onion, thinly sliced
- 1/2 tsp salt
- 1/2 cup (118 ml) cherry tomatoes, halved
- 1 cup (237 ml) lime juice
- 1/4 cup (59 ml) cilantro, chiffonade
- 1 cup (237 ml) achiote oil
- 1 Spanish onion, finely diced
- 1 green bell pepper, finely minced
- 1/4 cup (59 ml) garlic, minced
- 1 bunch cilantro (preferably cilantro macho)
- 1 tbsp (15 ml) coriander seeds, coarsely ground
- 1 tsp ground cumin
- 5 Roma tomatoes, roughly chopped
- 1 cup (237 ml) white wine
- 1 cup (237 ml) coconut water (Copra brand recommended)
- 1 cup (237 ml) coconut milk
- 1 tbsp (15 ml) apple cider vinegar
- 1 cup (237 ml) fish stock (recipe below)
- Bones and head of the black snapper, gills removed
- 1 garlic bulb, halved
- 1 knob ginger, sliced
- 1 Spanish onion, halved
- 1 bay leaf
- 1 bunch cilantro
- 5 sprigs thyme
- Water to cover
Instructions
- Prepare the Fish Stock
- Rinse the fish bones and head under cold water, salt them, let sit for 30 minutes, then rinse again.
- Place the bones and head in a pot with garlic, ginger, onion, bay leaf, cilantro, and thyme.
- Cover with water and ice by 1 inch.
- Bring to a simmer over medium-high heat, skimming off any foam.
- Simmer for 45 minutes, then strain through a chinois. Set aside.
- Make the Sauce Encocado
- Heat the achiote oil in a large pan over medium heat.
- Add the onion, bell pepper, garlic, and cilantro, and sweat for 25-30 minutes without browning.
- Add white wine and reduce until almost dry.
- Add tomatoes and cook until they deepen in color, deglazing with water if needed.
- Stir in coriander, cumin, coconut water, coconut milk, fish stock, and vinegar.
- Simmer until reduced by half, skimming often.
- Strain through a chinois and reduce to a sauce consistency.
- Make the Salsa Curtido
- Salt the sliced red onion and soak in cold water for 30 minutes. Drain.
- Combine the onions with lime juice, cherry tomatoes, salt, and cilantro shortly before serving.
- Prepare the Plantain Crusted Snapper
- Brush the skinless side of the fish fillets with egg white powder.
- Lay plantain slices over the brushed side, overlapping to cover.
- Heat canola oil in a large pan over medium heat.
- Place the fish, plantain side down, and cook until golden and crispy.
- Add butter, garlic, and thyme, basting the fish until cooked through.
- Prepare the Bok Choy
- Blanch the bok choy in salted boiling water for 1 minute.
- Shock in an ice water bath, then drain.
- Before serving, toss with olive oil, chives, and cilantro.
- Assemble the Dish
- Spread salsa curtido on a round plate.
- Place the cooked fish on top.
- Arrange the bok choy next to the fish.
- Pour the sauce encocado around the fish and serve.
Notes
- For a crispier plantain crust, partially fry the plantain slices before adhering them to the fish.
- Leftover sauce encocado can be stored in an airtight container in the refrigerator for up to 3 days.
- If fresh cilantro macho is unavailable, substitute with a combination of regular cilantro and culantro for a similar flavor profile.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Ecuadorian
Nutrition
- Serving Size: 1 fillet
- Calories: 600
- Sugar: 10
- Sodium: 500
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150