Green Plantain and Corn Dumplings with Coconut-Braised Fish, Sweet Peppers and Lime

Instructions

1. 1

   1. Place the green plantain pieces in a pot with enough water to cover and boil for 12 to 15 minutes, until tender but not falling apart. Drain well and mash while hot into a thick puree.

2. 2

   2. In a bowl, combine the plantain puree with the pre-cooked white cornmeal, warm water, 4 g salt, 15 ml oil, and lime zest. Knead for 2 to 3 minutes until you get a smooth, shapeable dough. If it feels too dry, add 1 extra tablespoon of water.

3. 3

   3. Divide the dough into 8 portions and shape into small oval or round dumplings. Steam them for 12 minutes, until firm. Keep covered so they do not dry out.

4. 4

   4. Season the fish with 15 ml lime juice, 2 g salt, black pepper, and half of the garlic. Let it rest for 10 minutes while you prepare the stew.

5. 5

   5. In a wide skillet or shallow pot, heat the remaining 15 ml oil over medium heat. Saute the onion for 3 minutes, add the rest of the garlic and the sweet pepper, and cook 4 more minutes until fragrant and soft.

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   6. Add the tomato, cumin, panela, and the remaining salt. Cook for 5 minutes, stirring, until the tomato softens and creates a juicy base.

7. 7

   7. Pour in the coconut milk and simmer over medium-low heat for 5 minutes so the flavors come together. Add the fish and cook gently for 6 to 8 minutes, carefully shaking the pan, until the fish is cooked through and the stew is lightly thickened.

8. 8

   8. Stir in the remaining lime juice and half of the chopped cilantro. Taste and adjust salt if needed. Keep the stew over very low heat while you finish the dumplings.

9. 9

   9. Heat a griddle or large skillet over medium heat. Sear the steamed dumplings for 2 to 3 minutes per side, until they develop a light crust. If using the oven to keep them warm, place them at 250 °F / 120 °C for up to 10 minutes.

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    10. Serve 2 dumplings per portion with plenty of coconut fish stew spooned over or alongside. Finish with the remaining fresh cilantro and serve immediately.