Ecuadorian-Style Pescado Encocado Barramundi

Name: Ecuadorian-Style Pescado Encocado Barramundi with Buttery Rice & Lime
Yield: 2 servings
Ingredients: 1/2 cup Rice; 2 unit Scallions; 1 Tomato; 1 unit Jalapeño; 1 Lime; 10 oz Barramundi; 1 tbsp Fry Seasoning; 1 tsp Cumin; 1 Milk; Salt; Black Pepper; 1 tbsp Cooking Oil; 1 tbsp Butter

with Buttery Rice & Lime

By Recipe0 System

At HelloFresh, we believe cooking is a way to unite us. Get to know Latin American cuisine during Hispanic Heritage Month, and unite your family and friends around this vibrant Ecuadorian-style dish! You’ll quickly pan-sear mild, flaky barramundi fillets, then simmer in a savory coconut sauce with tomato and jalapeño. The fish is served with buttery rice and sprinkled with scallion greens and a tangy squeeze of lime juice just before serving.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Rice
2 unit Scallions
1 Tomato
1 unit Jalapeño
1 Lime
10 oz Barramundi
1 tbsp Fry Seasoning
1 tsp Cumin
1 Milk
Salt
Black Pepper
1 tbsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water (use a medium pot and 1½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Halve jalapeño, removing ribs and seeds for less heat; thinly slice into half-moons. Quarter lime.
3

Pat barramundi* dry with paper towels and season with half the Fry Seasoning (you’ll use the rest later), half the cumin (all for 4 servings), salt, and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Turn off heat; transfer to a plate, skin sides up. Wipe out pan. (You’ll finish cooking the fish in Step 5.)

Once fish is cool enough to handle, carefully remove and discard skin.
4

Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites, tomato, a big pinch of salt, and as much jalapeño as you like. Cook, stirring occasionally, until veggies are browned and tender, 2-3 minutes.
5

Stir in coconut milk, remaining Fry Seasoning, and ¼ cup water (½ cup for 4 servings), then add barramundi, seasoned sides down. Bring to a simmer and cook, undisturbed, until sauce has thickened and fish is cooked through, 2-3 minutes.

Taste and season with salt and pepper if desired. Add juice from half the lime.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide rice and barramundi in sauce between bowls in separate sections. Sprinkle barramundi with scallion greens. Serve with remaining lime wedges on the side.

Barramundi is fully cooked when internal temperature reaches 145°..

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