Name: Duo de Róbalo (Minilla de Róbalo)
Prep time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 150 grams sea bass fillet; 200 milliliters water; 10 grams salt; 10 grams aromatic herbs; 15 grams guajillo chile; 10 grams garlic; 30 grams onion; 5 milliliters white vinegar; 5 grams parsley; 15 grams achiote; 100 grams plantain, green; 3 grams oregano; 100 milliliters vegetable oil; 100 grams Roma tomato; 10 grams coarse salt; 20 grams cream cheese

Preparation

We check that the sea bass has no bones and cut it into large cubes. We blanch it in water with herbs and salt. Once cooked, we let it cool, shred it, and set it aside. For the sauce, we clean the guajillo chili and remove the seeds, chop the garlic, tomato, and onion, add oregano, salt, achiote, white vinegar, fresh parsley, and water, boil until the chili is cooked. We blend and strain.