Fish Meatballs in Coconut and Sweet Corn Stew

Instructions

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   1. Finely chop the white fish fillet with a knife, or pulse it briefly in a food processor until minced but not pureed. Mix it with half of the scallions, half of the garlic, half of the cilantro, the lime juice, the egg, the pre-cooked cornmeal, 1 g cumin, 4 g salt, and 1 g black pepper until fully combined.

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   2. Cover the mixture and refrigerate it for 15 minutes so it firms up while you prepare the stew.

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   3. In a large pot, heat 1 tablespoon of oil over medium heat. Add the remaining scallions, remaining garlic, tomato, red bell pepper, sweet chili pepper, annatto, 1 g cumin, 6 g salt, and 1 g black pepper. Cook for 8 minutes, stirring, until you have a juicy hogao base.

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   4. Add the fish stock or water, coconut milk, bay leaves, cassava, corn rounds, and green plantain. Once it comes to a boil, reduce to medium-low heat and cook partially covered for 20 minutes, until the cassava begins to soften.

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   5. Meanwhile, rub your hands with a few drops of the remaining oil and shape the fish mixture into 12 to 16 medium meatballs.

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   6. Gently add the meatballs to the stew. Cook over low heat for 10 to 12 minutes, without a vigorous boil, until the fish is cooked, the meatballs are firm, and the cassava is tender. The internal temperature of the meatballs should reach 145°F and 63°C.

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   7. Add the extra thick coconut milk and the remaining cilantro. Cook 2 more minutes to enrich the texture and aroma. Taste and adjust salt if needed.

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   8. Remove the bay leaves. Serve the stew hot with the corn rounds, cassava, plantain, and fish meatballs, with lime wedges on the side for squeezing over the top.

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   9. If you want to keep it warm before serving, hold it over very low heat without boiling, or in a preheated oven at 170°F and 75°C for up to 15 minutes, tightly covered.