Ecuadorian-Style Pescado Encocado (Barramundi with Buttery Rice & Lime) Hello Fresh recipe

 1/2 cup Jasmine rice

2 Scallions, thinly sliced, separating whites from greens

1 Roma tomato, diced into 1/2" pieces

1 Jalapeno pepper, thinly sliced into half moons after separating ribs and seeds

1 Lime, quartered

10 Oz. Barramundi (fish)

1 TB Fry seasoning (see recipe below)

1/2 tsp Cumin

3-1/2 oz Coconut milk

1 TB Cooking oil

1 TB Butter (optional - the sauce is great on rice)

In a small pot, combine rice, 3/4 cup water 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.

Pat barramundi dry with paper towels and season with 1/2 TB fry seasoning, cumin, and salt & pepper.

Heat a large drizzle of oil (optional) in a nonstick pan large enough for the fish, over medium high heat. Add fish skin side down (if it has skin), and cook until skin is crispy, 4-5 minutes. Turn off heat; transfer fish to a plate skin side up and remove skin (discard skin). Wipe out pan.

In the same pan, over medium high heat, cook scallion whites, tomato, a big pinch of salt and as much jalapeno as you like, stirring occasionally, until veggies are browned and tender, about 2-3 minutes.

Stir in coconut milk, 1/2 TB fry seasoning, and 1/4 cup of water. then add fish. 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. Add juice from 1/2 lime. 

Fluff rice and add juice of 1/2 lime (or add butter, if desired).

Serve rice and fish, scraping all the sauce on to the plates, then garnish fish with scallion greens and add a wedge of lime to each plate. Enjoy.

** Recommend doubling sauce ingredients to serve over the rice!

FRY SEASONING   (stores for 6 months)

1/4 c salt

2 TB paprika

2 TB onion powder

2 TB garlic powder

1 tp black pepper

1 tp dry mustard

1 tp cayenne pepper