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

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly oil a baking tray or small baking dish with vegetable oil.

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   2. Cut the white fish into pieces and finely chop it with a knife, or pulse it briefly in a food processor until textured, not fully pureed. Transfer to a bowl.

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   3. Add half of the scallions, half of the garlic, 2 tablespoons of the cilantro, the egg, cassava flour, cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon lime juice, and a little lime zest. Mix until combined.

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   4. Shape the mixture into 12 equal meatballs with lightly moistened hands. Place them on the oiled tray and bake for 12 minutes at 200 °C / 400 °F, until just set. Set aside.

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   5. For the green coconut rice, blend the spinach with the water until smooth and bright green. Strain if you want a smoother texture.

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   6. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté the white onion with one third of the remaining garlic for 2 to 3 minutes. Add the uncooked white rice and stir for 1 minute.

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   7. Stir in 200 ml coconut milk, the spinach water, the bay leaf, and 1/2 teaspoon salt. When it comes to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat, add 2 tablespoons cilantro, and fluff with a fork.

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   8. While the rice cooks, make the sauce. Heat the remaining tablespoon of vegetable oil in a wide skillet over medium heat. Sauté the rest of the scallions, the rest of the garlic, and the sweet red pepper for 3 to 4 minutes.

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   9. Add the chopped tomato, tomato paste, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 to 6 minutes, lightly crushing the tomato until a juicy base forms.

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    10. Pour in the remaining 200 ml coconut milk and 2 teaspoons lime juice. Cook for 3 minutes over medium-low heat until the sauce thickens slightly.

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    11. Gently add the baked fish meatballs to the sauce. Cover the skillet and cook for 6 to 8 minutes more over low heat, gently shaking the pan so they do not break, until the fish is fully cooked and coated in sauce.

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    12. Taste and adjust with the remaining salt if needed. Remove the bay leaf from the rice. Serve the green coconut rice on the side or as a base, top with the meatballs and plenty of sauce, and finish with the remaining cilantro.

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    13. If you want to hold it warm before serving, keep the rice covered and the meatballs in the sauce over very low heat, or in a warm oven at 95 °C / 200 °F for up to 10 minutes.