Pescado Encocado - fish and coconut

Other

• 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.

• 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.

• 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.

• 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.

• 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.

• 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°..***