Fish in Mojo Sauce
⏳ Time
20 minutes
🥕 Ingredients
21
🍽️ Servings
2
Description
Instead of sea bass, you can also use dorado, salmon, or seafood.
Ingredients
- Chilean sea bass fillet - 10.6 oz
- 33% Cream - 1 fl oz
- Coconut Milk - 1 fl oz
- Cilantro - 0.9 oz
- Spinach - 1.1 oz
- Parsley - 0.5 oz
- Basil - 0.4 oz
- Mild Chili Spice - 0.1 oz
- Lime Juice - 0 fl oz
- Ginger - 0.1 oz
- Lemongrass - 0.1 oz
- Dill - 0.2 oz
- Arugula - 0.2 oz
- Radish - 0.4 oz
- Olive Oil - 0 fl oz
- Salt - to taste
- Sugar - to taste
- Ground Black Pepper - to taste
- Wheat Flour - to taste
- Spanish onions - 1 head
- Vegetable Oil - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Slice the chili into thin rings, removing the seeds.
Step 3
Finely chop the lemongrass and ginger.
Step 4
Place the chili, lemongrass, and ginger in a blender. Pour in a little coconut milk and cream, then blend until smooth.
Step 5
Add parsley and cilantro (10 and 20 grams respectively), and blend again until smooth.
Step 6
Add the basil and spinach and blend quickly once more.
Step 7
Transfer the resulting mixture to a saucepan, add lime juice, the remaining cream, and coconut milk.
Step 8
Season the sea bass fillet with salt and pepper, then dredge it in flour only on the skin side.
Step 9
Place the saucepan with the sauce over low heat and gently warm it, but do not bring it to a boil to preserve its color. Add salt and sugar to taste.
Step 10
Heat vegetable oil in a skillet and place the fish fillet skin-side down, pressing it firmly with a spatula to prevent the skin from curling.
Step 11
Cook over medium heat for a few minutes until the edges of the fillet start to turn white, while the center remains slightly undercooked. Flip the fish, remove the pan from the heat, and let the fish sit in the hot pan for about 30 seconds before transferring it to a paper towel.
Step 12
Slice the radishes into thin rounds and let them soak in ice water.
Step 13
Slice the red onion into very thin rings. Combine the arugula, dill, and the remaining cilantro and parsley, then add the radishes and onion. Dress the salad with olive oil and salt.
Step 14
Pour the sauce onto the bottom of the plate, place the fish on top, and add the green salad on top.
Step 15
Serve the fish in the mojo sauce immediately, drizzling with olive oil.
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