Corvina al Miso de Manabí

Description

Corvina al Miso de Manabí bridges Pacific-coast techniques with a pantry nod to Japanese fermentation, creating a coastal-meets-umami profile that fits the breezy, fireside spirit of Ecuador’s central shore. It balances gentle sweetness and savoriness with bright acidity and a perfumed, sunset-colored finish, inviting a simple sear and a generous brush of glaze. The result is a weeknight-friendly plate that still feels special at a weekend table.

Think of it as a respectful, modern conversation between ancestral shoreline methods and contemporary pantry staples: a quick marinade, a short simmer for a coastal-style glaze, and a decisive sear. Serve it family-style with starchy sides and a burst of herbs to bring the seaside to your plate.

Ingredients

• corvina fillets, 4 small or 2 large (about 600–700 g total)
• miso (white or mellow), 3 tablespoons
• lime, 2 (zest and juice)
• soy-sauce, 1 tablespoon
• rice-vinegar, 1 tablespoon
• sesame-oil, 1 teaspoon
• ginger, 1 teaspoon finely grated
• garlic, 2 cloves, minced (divided)
• panela, 1 teaspoon, finely grated
• achiote-oil, 1 tablespoon
• red-onion, 1/3 cup finely diced
• peanut-butter, 2 tablespoons (smooth)
• coconut-milk, 1/2 cup
• orange, 1 (zest and 2 tablespoons juice)
• cilantro, 2 tablespoons chopped
• vegetable-oil, 1–2 tablespoons, for searing
• salt, to taste
• black-pepper, to taste
• For serving (choose one or more): boiled or fried yuca, fluffy rice, or crispy plantain

Preparation

1. Make the marinade: In a bowl, whisk miso, the juice of 1 lime, soy-sauce, rice-vinegar, sesame-oil, ginger, 1 clove minced garlic, and panela until smooth.
2. Season the corvina lightly with salt and black-pepper. Coat evenly with the marinade and refrigerate for about 20 minutes.
3. Cook the coastal-style glaze: In a small saucepan over medium heat, warm achiote-oil. Add red-onion and the remaining minced garlic; cook until translucent. Stir in peanut-butter, then whisk in coconut-milk and the juice of half an orange (plus a little zest). Simmer gently, stirring, for about 8 minutes until glossy and spoonable; thin with a splash of water if needed. Fold in half the chopped cilantro and keep warm.
4. Heat a large skillet over medium-high and add vegetable-oil. When shimmering, wipe excess marinade from the corvina and lay the fillets in the pan.
5. Sear, undisturbed, for about 3 minutes on the first side. Flip and cook another 2–3 minutes, or until just opaque at the thickest point.
6. Spoon some warm glaze over the corvina during the last 30 seconds of cooking to set a shiny finish.
7. Transfer to a plate and rest for 5 minutes. Taste the glaze; brighten with a few drops of lime if you like.
8. Serve the fillets with more glaze, remaining cilantro, and wedges of lime. Pair with warm yuca, steamed rice, or crisp plantain.

Tips and Notes

• Balance: If the glaze tastes too bold from miso, soften with a spoon of coconut-milk or a squeeze of orange. If it needs lift, add a touch more lime.
• Texture: Pat the corvina very dry before searing to encourage a light crust and reduce splatter in the vegetable-oil.
• Serving ideas: A simple bowl of rice catches every drop of glaze; for crunch, add a side of smashed-and-fried plantain. Earthy yuca makes a hearty alternative.
• Make-ahead: The glaze holds well; rewarm gently and finish with fresh cilantro and a kiss of lime before serving.