Fish Meatballs in Coconut-Cilantro Stew with Green Plantain Rice

Name: Fish Meatballs in Coconut-Cilantro Stew with Green Plantain Rice
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Colombiana
Ingredients: 21 oz skinless white fish fillet; 1 cup scallions; 4 cloves garlic; 2 tbsp lime juice; 1 tsp ground cumin; 1/2 cup fresh cilantro; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup cassava flour; 2 tbsp vegetable oil; 1 1/2 cups ripe tomato; 3/4 cup red bell pepper; 1 2/3 cups coconut milk; 1 cup water; 1 cup long-grain white rice; 1 cup green plantain; 1/2 tsp ground annatto

An original recipe inspired by Colombian Caribbean and Pacific flavors: tender white fish meatballs seasoned with garlic, scallion, and lime, simmered in a light coconut, tomato, and cilantro stew, served over rice with sautéed green plantain.

30 minPrep

40 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g skinless white fish fillet (pargo, merluza or róbalo, chopped en trozos)
80 g scallions (finely chopped, divided)
12 g garlic (chopped)
30 ml lime juice (fresh)
2 g ground cumin
20 g fresh cilantro (chopped, divided)
8 g salt (divided or to taste)
2 g black pepper
35 g cassava flour (for ligar the meatballs)
30 ml vegetable oil (divided)
240 g ripe tomato (pelado and chopped)
100 g red bell pepper (chopped diced small)
400 ml coconut milk
240 ml water
220 g long-grain white rice (enjuagado)
180 g green plantain (pelado and cut diced small)
1 g ground annatto

Nutrition facts

per serving

514 kcal

Calories

31 g

Protein

43 g

Carbs

24 g

Fat

3 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. In a food processor, add the white fish, half of the scallions, half of the garlic, the lime juice, cumin, 2 tablespoons of cilantro, 1 teaspoon of salt, and black pepper. Pulse several times until the mixture is finely chopped and sticky, but not completely pureed. Transfer to a bowl and add the cassava flour; mix well.
2
2. With lightly moistened hands, shape 16 medium meatballs and refrigerate them for 15 minutes so they firm up.
3
3. Meanwhile, heat 1 tablespoon of vegetable oil in a medium pot over medium heat. Add the green plantain and sauté for 4 minutes until lightly golden. Stir in the white rice and ground annatto for 1 minute, then add 400 ml (1 2/3 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat, let rest for 5 minutes, and fluff with a fork.
4
4. In a wide skillet or saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the remaining scallions, remaining garlic, tomato, and red bell pepper for 6 to 8 minutes, stirring, until a fragrant, slightly thick stew base forms.
5
5. Add the coconut milk, 240 ml (1 cup) water, 1/4 teaspoon salt, and the remaining cilantro to the stew. Cook for 5 minutes over medium-low heat to blend the flavors.
6
6. Carefully nestle the fish meatballs into the stew. Cover and cook over low heat for 12 to 15 minutes, gently shaking the pan once or twice, until the meatballs are cooked through and firm. If you want to check internal temperature, they should reach 145°F and 63°C.
7
7. For a more golden finish, transfer the cooked meatballs with a little sauce to an oven-safe tray and bake for 5 minutes at 400°F and 200°C. This step is optional, but it lightly concentrates the surface.
8
8. Serve the green plantain rice as the base of each plate and spoon the fish meatballs on top with plenty of coconut-cilantro stew.

Chef tips

For firmer meatballs, chill the fish mixture before shaping. Do not boil the sauce aggressively once the meatballs are added, or they may break apart. A fresh, firm-fleshed white fish gives the best texture.

Substitutions

You can use tilapia, hake, snook, or red snapper. Cassava flour can be replaced with fine precooked corn flour, though the texture will be slightly different. If you do not have ripe round tomato, use ripe Roma tomato.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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