Colombian Fish Meatballs in Coconut and Sweet Pepper Stew with Turmeric Rice and Golden Semi-Ripe Plantain

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Line a baking tray or lightly grease it with a little of the vegetable oil.

2. 2

   Chop the white fish into small pieces, then pulse briefly in a processor or mince by hand until you get a coarse ground texture. Transfer to a bowl.

3. 3

   Add to the bowl the half of the scallions, half of the garlic, half of the cilantro, the egg, pre-cooked cornmeal, ground cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and the lime juice. Mix well until a moist but shapeable mixture forms.

4. 4

   With lightly damp hands, shape 12 equal meatballs and place them on the tray. Brush them with 1 tablespoon vegetable oil.

5. 5

   Bake the meatballs for 12 minutes at 400°F / 200°C, until they look set but not fully browned. Set aside.

6. 6

   Meanwhile, make the rice. In a medium saucepan, heat the butter with 1/2 tablespoon vegetable oil over medium heat. Add the white rice and ground turmeric, stir for 1 minute, then pour in 480 ml (2 cups) water along with 1/2 teaspoon salt.

7. 7

   When the rice comes to a boil, reduce the heat, cover, and cook for 15 minutes, or until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest covered for 5 minutes.

8. 8

   For the stew, heat 1 tablespoon vegetable oil in a wide skillet or sauté pan over medium heat. Cook the remaining scallions, remaining garlic, and sweet pepper for 4 minutes. Add the tomato, remaining salt, and remaining black pepper, and cook for 6 minutes until juicy and saucy.

9. 9

   Pour in the coconut milk and the remaining 240 ml (1 cup) water. Simmer over medium-low heat for 5 minutes so the flavors blend.

10. 10

    Carefully add the baked fish meatballs to the coconut stew. Cover partially and cook over low heat for 8 minutes, gently shaking the pan so they do not break.

11. 11

    While the meatballs finish cooking, heat the remaining 1/2 tablespoon vegetable oil in a separate skillet. Brown the semi-ripe plantain for 3 to 4 minutes per side, until caramelized and tender.

12. 12

    Turn off the heat under the stew and scatter the remaining fresh cilantro over the top. Adjust salt if needed.

13. 13

    Serve a portion of turmeric rice with 3 meatballs and plenty of coconut and sweet pepper stew. Add the golden semi-ripe plantain on the side.

14. 14

    If reheating, warm gently over low heat until the center reaches 165°F / 74°C to preserve the fish texture and sauce.