Creamy coconut pigeon pea rice with crispy fish crackling and avocado criollo salad

Instructions

1. 1

   1. In a bowl, season the fish fillet cubes with 15 ml (1 tbsp) lime juice, half of the chopped garlic, dried oregano, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Mix well and let rest for 10 minutes in the refrigerator.

2. 2

   2. Place the rice flour on a plate and lightly coat the seasoned fish on all sides. Shake off the excess so it forms a thin, crisp layer.

3. 3

   3. In a medium pot or caldero, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the medium-grain rice and toast it for 2 minutes, stirring constantly. Stir in the Puerto Rican sofrito, tomato paste, and remaining garlic; cook 2 minutes more until fragrant.

4. 4

   4. Add the coconut milk, hot water, cooked pigeon peas, bay leaf, green olives, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Stir, bring to a gentle boil, then lower the heat.

5. 5

   5. Cover the pot and cook the rice over low heat for 18 to 20 minutes, until tender and creamy. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf and gently fluff the rice with a fork.

6. 6

   6. While the rice cooks, heat the remaining 45 ml (3 tbsp) vegetable oil in a wide skillet over medium-high heat until it reaches about 350°F (175°C). Fry the fish in batches for 2 to 3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate.

7. 7

   7. In another bowl, make the salad by mixing the avocado, tomato, red onion, and fresh cilantro. Dress with the remaining 15 ml (1 tbsp) lime juice, the olive oil, and the remaining salt. Toss gently so the avocado keeps its shape.

8. 8

   8. Serve a generous portion of the creamy coconut pigeon pea rice, top with the crispy fish crackling, and add the avocado criollo salad on the side. If desired, let the fish rest for 1 minute before serving to help preserve its texture.