Fish Meatballs in Coconut and Sweet Pepper Stew with Cilantro Rice and Semi-Ripe Plantain

Instructions

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   1. In a food processor, place the white fish, half of the scallions, half of the garlic, 1 tablespoon (15 ml) lime juice, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pulse several times until you get a coarse ground mixture, not a paste.

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   2. Transfer the fish mixture to a bowl and add the cassava flour and egg. Mix well with a spoon or clean hands until the mixture feels firm. Shape into 12 medium meatballs and refrigerate for 10 minutes so they hold their shape.

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   3. Meanwhile, make the rice. Heat 1 tablespoon (15 ml) oil in a pot over medium heat. Add half of the remaining red bell pepper and sauté for 2 minutes. Stir in the rice, half of the chopped cilantro, 1/2 teaspoon salt, and 2 cups (480 ml) water, using the listed water plus a little extra if needed to properly cook the rice. Once boiling, reduce the heat, cover, and cook for 15 to 18 minutes until tender. Keep covered and set aside.

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   4. For the stew, heat 1 tablespoon (15 ml) oil in a wide skillet or shallow pot over medium heat. Add the rest of the scallions, the rest of the garlic, the sweet pepper, and the remaining red bell pepper. Sauté for 4 minutes until fragrant and soft.

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   5. Add the tomato, bay leaf, the remaining cumin, the remaining salt, the remaining black pepper, and the remaining tablespoon of lime juice. Cook for 6 to 8 minutes, stirring, until a thick sauce forms.

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   6. Pour in the coconut milk and the remaining 1/2 cup (120 ml) water for the stew. Mix well and simmer over low heat for 5 minutes so the flavors come together.

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   7. In another skillet, heat the last tablespoon (15 ml) of oil over medium heat. Brown the fish meatballs for 2 minutes per side, just until lightly colored; they do not need to be fully cooked yet.

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   8. Transfer the browned meatballs to the coconut stew. Cover the pot and cook over low heat for 10 to 12 minutes, gently shaking the pot from time to time, until the meatballs are cooked through and the sauce looks creamy. If you want to keep the stew warm in the oven, use an oven-safe dish and hold it at 250 °F / 120 °C for up to 10 minutes.

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   9. While the stew finishes, cook the semi-ripe plantain. Place the plantain half-moons in a clean skillet over medium heat with any remaining cooking oil. Sprinkle with the grated panela and cook for 3 to 4 minutes per side until golden and lightly glossy. If preferred, finish them in the oven on a tray at 400 °F / 200 °C for 12 to 15 minutes, turning halfway through.

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    10. Uncover the rice and fluff it with a fork. Fold in the remaining chopped cilantro gently.

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    11. Serve a portion of cilantro rice with 3 fish meatballs per plate, spoon plenty of coconut stew over the top, and add the golden semi-ripe plantain on the side. Remove the bay leaf before serving.