Crisp, golden paiche that stays juicy inside. The patacones come out firm and crunchy, while cocona with Amazonian chili brings a bright, fresh acidity that resets the palate. Straight Amazonian comfort: simple, bold, and well executed.
Cut the paiche into thick portions and dry it very well. Peel the green plantains and cut them into large chunks; frying works better when everything goes in dry and organized.
Chop the cocona, red onion, chili, and sachaculantro. Mix with the lime juice and part of the salt
Turn what you find into an experience you can actually bring to your kitchen.
Heat the oil over medium-high heat and fry the plantains for 5 minutes, until deep yellow and just softened. Remove onto paper towel and flatten them into firm disks.
Fry the patacones again for 3 minutes per side, until golden and crunchy. Season with part of the salt as soon as they come out of the oil.
Season the paiche with the remaining salt and pepper. Coat it in cassava starch, shaking off the excess; the coating should be thin, not medieval armor.
Fry the paiche in the hot oil for 3 minutes per side, until golden and juicy in the center. If the pieces are very thick, give them 1 extra minute per side.
Serve the fried paiche with hot patacones and the cocona salsa on the side. The contrast is the point: crisp fish, firm plantain, and salsa that wakes everything up.
