Green Plantain and Corn Cakes with Coconut-Braised Dogfish, Sweet Pepper and Fresh Avocado Salad

Instructions

1. 1

   1. Boil the peeled green plantain in water with a pinch of salt for 12 to 15 minutes, until tender but still firm. Drain, let it cool slightly, and grate or mash it while still warm.

2. 2

   2. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté the white onion, half of the sweet pepper, and half of the garlic for 3 to 4 minutes, until fragrant and translucent.

3. 3

   3. Add the chopped tomato, ground cumin, 1/2 teaspoon salt, and black pepper. Cook for 5 minutes, stirring, until a juicy sauce base forms.

4. 4

   4. Stir in the flaked dogfish, coconut milk, and grated panela. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the stew becomes rich and cohesive. Add half of the chopped cilantro, taste, and adjust salt. Keep warm.

5. 5

   5. In a bowl, combine the cooked green plantain with the sweet corn kernels, pre-cooked cornmeal, beaten egg, the remaining sweet pepper, the remaining garlic, and 1/2 teaspoon salt. Mix until you have a moist dough that can be shaped.

6. 6

   6. Shape the mixture into 8 even cakes or thick patties. If the mixture feels too soft, let it rest for 5 minutes so the cornmeal can absorb moisture.

7. 7

   7. Heat the remaining 3 tablespoons vegetable oil in a wide skillet over medium heat. Brown the cakes for 3 to 4 minutes per side, until sealed and golden outside. You may also finish them in a preheated oven at 375°F / 190°C for 8 minutes if you want a firmer texture.

8. 8

   8. For the salad, combine the red onion, avocado, lime juice, remaining cilantro, and a pinch of salt in a bowl. Toss gently so the avocado keeps its shape.

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   9. Serve 2 cakes per portion, spoon the coconut-braised dogfish over them, and add the fresh avocado salad on the side. Serve immediately.