Grilled Kama Anticuchero

Directions

1. To prepare Anticuchero Marinade, toast cumin seeds and oregano in a small skillet over medium-low heat for 5 minutes, stirring occasionally. Set aside to cool. Transfer to a blender with all remaining marinade ingredients and process on medium speed until all ingredients are mixed together and smooth. Transfer to a glass jar; cover and refrigerate until ready to use. 
2. To prepare marinated fish collars, remove any scales and blood lines using kitchen shears. Place in a medium mixing bowl, then add marinade (typically for 1 pound of collars, use 6 tablespoons of marinade). Turn several times to ensure that collars are evenly coated; set aside. 
3. To prepare Red Onion Slaw, remove outer layers and inner core from the onion and thinly julienne. Rinse onion in ice water for 3 minutes and drain well. Place in a medium bowl and set aside. Pick the cilantro leaves off the stems and place on top of the onions. Squeeze the lime juice in a bowl and strain the juice. Add lime juice, chili pepper, rice vinegar, olive oil, salt and pepper to taste. Add mix to onions and cilantro, toss lightly and refrigerate until ready to serve. 
4. To Prepare Sushi Rice, heat the vinegar, mushroom, salt and brown sugar in a medium saucepan and whisk until sugar is dissolved. Remove from heat and add the soy sauce; whisk again and allow to cool. 
5. Rinse the sushi rice in a strainer under cold water. Shake firmly to remove excess water, then let stand to fully drain and air dry at least 15 to 20 minutes.  
6. Place rice, water, choclo and kombu, in a medium size pot for 30 minutes before turning the heat on. Bring to a boil while stirring softly to ensure the rice or the corn kernels don’t stick to the bottom. As soon water starts to boil, turn heat to low and cover immediately. Let steam for 45 minutes.
7. Uncover and fluff the cooked rice. Transfer it to a wide mixing bowl and add the seasoned vinegar mixture. Mix gently to coat rice evenly. 
8. If roasting fish collars, set oven temperature to 375°F. Cook for 12 to 14 minutes or until internal temperature reaches 145°F on the thickest part of the collar.  
9. If grilling, set grill temperature to 400°F. Place skin side down and cook for about 5 minutes or until the skin is lightly brown and crispy. Turn and cook for 3 to 5 minutes more or until internal temperature reaches 145°F on the thickest part of the collar. Once collars are fully cooked, set aside and allow to rest on a tray. Brush with olive oil, and sprinkle with salt and pepper.  
10. To serve, place on 2 plates and serve with Sushi Rice with a small bowl of Red Onion Slaw on the side.