Golden fish and pumpkin bobó with toasted coconut rice

Instructions

1. 1

   1. Season the fish cubes with 15 ml (1 tbsp) lime juice, half of the garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Toss well and let rest in the refrigerator for 10 minutes.

2. 2

   2. Place the cassava and pumpkin in a pot with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, then cook over medium heat for 18 to 20 minutes, until both are very tender.

3. 3

   3. Meanwhile, make the rice. Heat a saucepan over medium heat and add the butter. Stir in the shredded coconut and toast for 1 to 2 minutes, stirring, until lightly golden. Add the rice and stir for 1 more minute.

4. 4

   4. Add 360 ml (1 1/2 cups) hot water, the bay leaf, and 2 g (1/4 tsp) salt to the rice pot. Once boiling, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf before serving.

5. 5

   5. When the cassava and pumpkin are cooked, reserve 120 ml (1/2 cup) of the cooking liquid. Remove any tough inner fibers from the cassava. Blend the cassava and pumpkin with 250 ml (1 cup) coconut milk and some of the reserved liquid until smooth and thick.

6. 6

   6. In a wide skillet or shallow pot, heat 15 ml (1 tbsp) olive oil over medium heat. Sear the fish for 1 minute per side, without fully cooking it through. Remove and set aside.

7. 7

   7. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Sauté the onion and red bell pepper for 4 minutes. Add the remaining garlic and cook 30 seconds more. Stir in the tomato and cook for 3 minutes, until softened.

8. 8

   8. Pour the cassava-pumpkin cream into the skillet along with the remaining 150 ml (2/3 cup) coconut milk. Cook over medium-low heat for 4 to 5 minutes, stirring so it does not stick. If it is too thick, add a little more reserved cooking liquid.

9. 9

   9. Return the fish to the skillet, add the remaining lime juice, the chopped cilantro, and adjust with the remaining salt and black pepper. Cook gently for 4 to 6 minutes, until the fish is opaque and flakes easily. If using a thermometer, the center of the fish should reach 145°F / 63°C.

10. 10

    10. Serve the golden bobó hot with the toasted coconut rice on the side. Finish with a little extra cilantro if desired.

11. 11

    11. If you need to keep the dish warm before serving, do so over very low heat or in a 200°F / 95°C oven for up to 10 minutes, tightly covered, so the sauce does not dry out.