Fish Meatballs in Coconut and Sweet Pepper Stew with Culantro Rice

Instructions

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   1. In a food processor, pulse the white fish with half of the scallion, half of the garlic, half of the cilantro, the lime juice, 1/2 teaspoon cumin, 3/4 teaspoon salt, 1/4 teaspoon black pepper, the egg, and the cassava flour until you get a moldable mixture that still has some texture. Chill for 10 minutes.

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   2. With lightly damp hands, shape the mixture into 16 medium meatballs. If the mixture feels too soft, chill for 5 more minutes before shaping.

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   3. Heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Brown the meatballs for 2 to 3 minutes per side, without fully cooking them through. Remove and set aside.

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   4. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the remaining scallion, remaining garlic, and the sweet pepper for 3 minutes until fragrant.

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   5. Add the tomato, sweet paprika, the remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, lightly mashing the tomato, until a thick stew base forms.

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   6. Stir the coconut milk into the stew and cook over medium-low heat for 3 minutes until the sauce looks smooth and unified.

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   7. Return the fish meatballs to the skillet. Cover and cook over low heat for 10 to 12 minutes, or until the fish is fully cooked and the meatballs reach a safe internal temperature of 145°F and 63°C.

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   8. Meanwhile, make the rice. In a medium pot, combine the white rice, water, culantro, the remaining cilantro, and 1/4 teaspoon salt. Bring to a boil, then reduce to very low heat, cover, and cook for 15 minutes.

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   9. If using the banana leaf, pass it for a few seconds over an open flame or hot skillet to soften it. Lay it over the cooked rice, cover again, and let it rest off the heat for 5 minutes to perfume the rice.

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    10. Serve a bed of culantro rice and top with the fish meatballs and plenty of coconut and sweet pepper stew. Serve immediately.

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    11. If you prefer to finish the dish in the oven, place the oven-safe skillet or a baking dish with the meatballs and stew in a preheated oven at 350°F and 175°C for 8 minutes before serving.