GUACHINANGO FRITO

GUACHINANGO  FRITO:
Crispy fillet of whole red snapper stuffed with seafood rice drizzled with chipotle chilli sauce.
INGREDIENTS:

8  red snapper fillets, 125 g each
200  g  clams
150  g  mussels
150  g  calamari
125  g  shrimps, shells removed
350  g  long grain rice
10  strands saffron
Canola oil, for frying
1  cup mixed peppers
8  potatoes
125  g  sliced onion
200  g  flour
Salt and white pepper, to taste
For the sauce
2  eggs
2  tbsp  fresh lemon juice
1  clove garlic
25  ml  canola oil
1  tbsp  canned chipotle chillies

METHOD:

• Dust the whole fish in flour, wrap it around a whole potato and deep-fry for about five minutes.
• When the fish is cooked, remove the potato, leaving the fish in circular shape and repeat the same with the other three fish.
• Heat 3 tbsp canola oil in a pan and saute onion, peppers and rice. Saute for two minutes, then add remaining seafood, salt and pepper, saffron and enough water to cook the rice. Cover and cook till the rice is done.
• Sauce: Combine all the ingredients, except oil in a food processor. Add oil slowly on medium speed till well mixed.
• To serve: Fill the centre of the fried fish with seafood saffron rice and drizzle the sauce over the fish. Garnish with lemon.