Pescado a la talla – whole fish with red chilli adobo and rice

Ingredients for 4 portions

• 6Guajillo chiles
• 1Ancho chile
• 3 clovesGarlic
• 1 mlCumin, ground
• 2Cloves
• 3 mlMexican oregano
• 2 tbspVinegar
• ≈ 100 mlWater, from soaking the chillies
• to tasteSalt
• to tasteBlack pepper
• 1.5 kgRed snapper, 1 whole fish, cleaned and butterflied
• 1Lime, juiced
• 4 tbspMayonnaise
• 1 tbspRapeseed oil, for the tray

On the side

• 250 gRice, long-grain
• 1 tbspRapeseed oil, for the rice
• ½Yellow onion, finely chopped
• 1 cloveGarlic, finely chopped
• ≈ 550 mlWater, hot
• 1 cubeChicken stock
• 8Corn tortillas
• 2Limes, in wedges

Method

1. Remove the stems, seeds and veins from the guajillo and ancho chillies. Toast them for a few seconds on each side in a hot, dry frying pan without letting them burn, then cover them with hot water.
2. Leave the chillies to soak for 15 minutes, until soft.
3. Meanwhile, heat the oven to 200 °C. Rinse the fish, pat it dry and lay it open, skin side down, on a baking tray brushed with the oil. Drizzle over the lime juice and season with salt and pepper.
4. Rinse the rice in a sieve under cold water until the water runs almost clear, then drain well.
5. Lift the chillies out of the water and blend them with the garlic, cumin, cloves, oregano, vinegar, a little of the soaking water and a pinch of salt to a thick, smooth paste.
6. Spread the mayonnaise over the flesh of the fish, then cover it with a thick, even layer of the adobo.
7. Bake the fish in the middle of the oven for 25 minutes, until the flesh is opaque and comes away easily from the bones.
8. Meanwhile, heat the oil for the rice in a saucepan over a medium heat and fry the rice, stirring often, for about 5 minutes, until opaque white. Stir in the onion and garlic and fry for 1 minute more.
9. Pour in the hot water, crumble in the stock cube and add salt. When it boils, cover, turn the heat right down and cook for 18 minutes without lifting the lid.
10. Warm the tortillas in a dry frying pan and cut the limes into wedges. Serve the fish whole on a large platter with the rice, tortillas and lime wedges.

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