Manabí-Style Fish Meatballs in Coconut and Sweet Chili Sauce with Turmeric Rice and Cucumber Salad

Instructions

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   1. Chop the white fish into small pieces, then pulse or mince it further until you get a coarse ground texture. Mix with 2 grated garlic cloves, half of the white onion, half of the culantro, the ground cumin, 1/2 teaspoon ground annatto, dried oregano, 1 tablespoon key lime juice, 1 teaspoon salt, 1/4 teaspoon black pepper, the egg, and cassava flour. Refrigerate the mixture for 10 minutes so it firms up.

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   2. While the mixture rests, make the salad. Combine the cucumber, red onion, tomato, apple cider vinegar, the remaining 1 tablespoon key lime juice, sugar, and a pinch of salt. Set aside so it softens slightly.

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   3. Cook the turmeric rice. Heat 1 tablespoon annatto oil or vegetable oil in a medium pot over medium heat. Add the long-grain white rice and ground turmeric; stir for 1 minute. Add 2 cups water and 1/2 teaspoon salt. Once boiling, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing.

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   4. Shape the mixture into 12 evenly sized meatballs with lightly moistened hands. If you want a firmer texture, place them on a tray and chill them for 5 more minutes before cooking.

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   5. Heat 1 tablespoon oil in a wide skillet over medium heat. Brown the meatballs for 2 to 3 minutes per side, turning carefully, until sealed and lightly colored. Transfer them to a plate; they do not need to be fully cooked yet.

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   6. In the same skillet, add the remaining tablespoon of oil. Sauté the remaining white onion, the remaining 2 garlic cloves, the red bell pepper, and the sweet chili for 4 to 5 minutes until fragrant and tender. Stir in the remaining 1/2 teaspoon annatto, a pinch of salt, and the rest of the black pepper.

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   7. Pour in the coconut milk and fish stock or water. Simmer over medium-low heat for 5 minutes, stirring, until the sauce comes together and turns a soft golden color.

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   8. Return the meatballs to the skillet. Cover and cook over low heat for 8 to 10 minutes, or until the fish is fully cooked and the meatballs reach a safe internal temperature of 145°F/63°C.

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   9. Turn off the heat and scatter the remaining culantro on top. Taste the sauce and adjust with more salt if needed.

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    10. Serve the Manabí-style fish meatballs with the coconut and sweet chili sauce over turmeric rice, with the cucumber and red onion salad on the side.

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    11. If you prefer to reheat the recipe, do so in a covered skillet over low heat or in a preheated oven at 300°F/150°C for 10 to 12 minutes, adding 1 tablespoon of water if the sauce has become too thick.