Fish Meatballs in Coconut and Sweet Pepper Stew with Green Coconut Rice

Instructions

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   1. In a food processor or by hand, finely chop the white fish until it has a fine texture with a little body left. Transfer it to a bowl and mix with half of the scallions, half of the cilantro, half of the garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the egg, the precooked yellow cornmeal, the lime zest, and 1 tablespoon lime juice.

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   2. Mix well until a uniform mixture forms. Refrigerate for 15 minutes to firm up, then shape into 16 equal meatballs with lightly moistened hands.

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   3. For the green coconut rice, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté half of the remaining scallions, half of the green bell pepper, and one-third of the garlic for 2 minutes. Add the white rice, stir for 1 minute, then pour in 250 ml (1 cup) coconut milk, 240 ml (1 cup) water, the bay leaf, 1/4 teaspoon salt, and half of the remaining cilantro.

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   4. When it comes to a boil, reduce the heat, cover, and cook the rice for 15 to 18 minutes until tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes. Remove the bay leaf and fluff the rice with a fork.

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   5. While the rice cooks, heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Brown the fish meatballs in batches for 2 to 3 minutes per side, just until lightly colored. Do not fully cook them yet. Set aside on a plate.

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   6. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the sweet pepper, the rest of the garlic, and the rest of the green bell pepper for 2 minutes. Stir in the tomato, ground annatto, the remaining 1/2 teaspoon ground cumin, the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon black pepper, and the grated panela. Cook for 6 to 8 minutes, gently crushing the tomato to form a thick stew base.

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   7. Pour in the remaining 150 ml (2/3 cup) coconut milk, the remaining 240 ml (1 cup) water, and the remaining tablespoon lime juice. Simmer over medium-low heat for 3 minutes so the flavors combine.

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   8. Return the fish meatballs to the skillet, coat them with the sauce, and cover. Cook over low heat for 10 to 12 minutes, gently shaking the pan from time to time, until the meatballs are fully cooked and reach a safe internal temperature of 63°C (145°F).

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   9. Serve a portion of green coconut rice on each plate and arrange the meatballs on top or alongside with plenty of coconut and sweet pepper stew. Finish with the remaining cilantro if desired.

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    10. For a baked finish, you may transfer the browned meatballs and sauce to an oven-safe dish and complete cooking for 10 minutes at 180°C (350°F), again checking that the center reaches 63°C (145°F).