Fried Snapper with Hibiscus Crust and Choclo Corn Cream!
Featuring a mildly acidic and spicy hibiscus flower, this juicy Fried Snapper Fillet is an easy, yet sophisticated dish packed with flavors. Paired with a traditional Peruvian Choclo Corn Cream, this dish will wow with its color, fragrance, and flavors. The combination of Hibiscus Crust and Choclo Corn Cream is not something you see every day, and will be exciting for your guests and people who like to try new and unique flavor profiles. The crispy crust of the fried snapper provides a satisfying crunch, while the creamy corn cream adds a velvety texture. The perfect combination for foodies! Give it a try. I love this recipe and sure you and your guest will love it as well!
Ingredients Hibiscus Crust and Hibiscus Sauce
1 cup dried hibiscus flowers, chopped
1/4 cup dried parsley leaves
1/4 cup dried oregano
2 chilies de arbol, stemmed, toasted and chopped
2 + 1/2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp zest of lime
1 tbsp zest of orange
2 limes, freshly squeezed
2 oranges, freshly squeezed
1/2 cup scallions, sliced
1/2 cup cilantro leaves, chopped
Instructions making the Hibiscus Crust and the Hibiscus Citrus Sauce
Let’s start making the Hibiscus Crust Powder: Combine 1 cup dried hibiscus flowers, 1/4 cup dried parsley leaves, 1/4 cup dried oregano, 2 chilies de arbol, 2 tsp sea salt, and 1 tsp freshly ground black pepper in a food processor. Pulse until completely ground. Incorporate the 1 tbsp zest of lime and 1 tbsp zest of orange. Pulse again until mixed.
To make the Hibiscus Citrus Sauce, take 3 tbsp of the hibiscus crust powder and combine with the freshly squeezed lime juice, the freshly squeezed orange juice, and 1/2 tsp of sea salt in a small bowl. Add the scallions and the cilantro leaves, and mix well. Set aside until plating the dish.
Ingredients Choclo Corn Cream
2 aji amarillo chillies, crushed
1/2 a yellow pepper, finely chopped
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
1 + 1/4 cup fresh sweetcorn
1/4 tsp ground cumin
1/2 cup whole milk
1/2 tsp white wine vinegar
1 tbsp extra virgin olive oil
Instructions making the Choclo Corn Cream
Over low-medium heat, heat the oil in a small frying pan. Sauté the onions for 7 to 8 minutes until soft but not browned. Add the garlic and amarillo chilies, and sauté for 2 to 3 minutes more to soften. Add the sweetcorn and cumin, and sauté for 1 minute, while stirring. Add the whole milk and heat it until it is almost boiling.Reduce the heat to low and simmer for 5 minutes until the liquid has reduced by a third. Add the white wine vinegar, then use a hand blender and blitz to a rough puree. The mixture doesn’t need to be completely smooth, allow for some texture to remain. Set aside and keep warm until needed. Heat the Choclo Corn Cream over medium heat while stirring, shortly before plating the dish.
Ingredients Pan Frying the Snapper Fillet
4 snapper fillets
Hibiscus crust
1 tbs all purpose flour to coat the fillets
3 tbsp vegetable oil for frying the snapper fillets
2 tbsp unsalted butter
Instructions Pan Frying the Snapper Fillet
Season the snapper fillets with the hibiscus crust. Coat the snapper fillet with all purpose flour.
Heat the vegetable oil in a large frying pan over medium-high heat. Pan fry the fillets, skin-side down first, for about 3 minutes until lightly browned. Turn the fillets over and sear the other side for 1 minute. Add the unsalted butter and cook the fish until just cooked through.
Serve the Fried Snapper Fillet topped with Hibiscus Citrus Sauce and warm Choclo Corn Cream! An incredible dish packed with flavors is waiting for you!
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