Brazilian Fish Cakes with Coconut Milk, Saffron Rice and Warm Tomato Hearts of Palm Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the fish in a small baking dish and add the coconut milk, 1 minced garlic clove, half of the lime zest, 1 tablespoon of the lime juice, 1/2 teaspoon salt, and a pinch of black pepper. Bake for 12 to 15 minutes at 200 °C / 400 °F, until the fish is just cooked and flakes easily.

2. 2

   Remove the fish from the oven and let it cool for 10 minutes. Reserve 2 tablespoons of the coconut cooking liquid. Flake the fish into a large bowl, removing any bones if needed.

3. 3

   Add the cassava flour, beaten egg, 2 tablespoons chopped cilantro, half of the red onion, 1 minced garlic clove, sweet paprika, the remaining lime zest, 1/2 teaspoon salt, the rest of the black pepper, and the 2 tablespoons reserved coconut liquid to the bowl with the fish. Mix until you have a moist but shapeable mixture. Form 8 medium fish cakes.

4. 4

   While the mixture rests for 5 minutes, make the rice. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the whole garlic clove, lightly crushed, and cook for 30 seconds. Stir in the rice and saffron threads, cooking for 1 minute to coat the grains.

5. 5

   Add the hot water and 1/2 teaspoon salt to the rice. Bring to a boil, 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 garlic before serving.

6. 6

   For the warm salad, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining red onion and cook for 2 minutes. Add the tomatoes and a pinch of salt; sauté for 3 minutes so they soften slightly without falling apart.

7. 7

   Add the hearts of palm to the skillet and cook for 1 more minute. Remove from the heat and toss with the white wine vinegar, the remaining tablespoon of lime juice, 1 tablespoon chopped cilantro, and the remaining 1 tablespoon olive oil. Adjust salt if needed.

8. 8

   Heat a large nonstick skillet over medium heat with the remaining 1 tablespoon olive oil. Cook the fish cakes for 3 to 4 minutes per side, until golden and heated through in the center.

9. 9

   Fluff the rice with a fork. Serve a bed of saffron rice, place 2 fish cakes per serving, and add the warm tomato and hearts of palm salad on the side. Finish with the remaining cilantro on top.