Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce

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2 tablespoons achiote oil

2 tablespoons onions, finely chopped

3 tablespoons red and green peppers, finely chopped

1 small tomato, peeled, seeded, and chopped

2 sweet chile peppers (Serrano or Anaheim), finely chopped

2 cloves garlic, finely chopped

2 sprigs fresh cilantro, plus extra sprigs, for garnish

1 bay leaf

Salt and pepper

4 cups fresh corn, cut from cobs

1 cup fish stock

1/2 cup evaporated milk

2 teaspoons cornstarch

1 tablespoon water

1 tablespoon butter, softened

2 pounds fresh red snapper fillet, cut into 4 pieces

4 tablespoons olive oil

Lightly toasted and crushed coriander seeds, for garnish