Golden green plantain and corn cakes with stewed dogfish, coconut-cilantro drizzle, and roasted tomato salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomato quarters and red onion on a tray, toss with 1 tablespoon oil, a pinch of salt, and a pinch of pepper, and roast for 18 minutes until tender and lightly browned.

2. 2

   While the salad roasts, make the stew. Heat 1 tablespoon oil in a wide skillet over medium heat. Sauté the chopped white onion, half of the sweet pepper, and half of the garlic for 4 to 5 minutes, until the onion turns translucent.

3. 3

   Add the chopped tomato, half of the cumin, 1/2 teaspoon salt, and the grated panela. Cook for 5 minutes, stirring, until you have a juicy base.

4. 4

   Stir in the shredded dogfish and 60 ml (1/4 cup) water. Cook over medium-low heat for 6 to 8 minutes, stirring so the fish absorbs the sauce. Adjust with pepper and keep warm.

5. 5

   For the dough, combine the grated green plantain, sweet corn kernels, pre-cooked cornmeal, grated white onion, remaining sweet pepper, remaining garlic, the other half of the cumin, 1/2 teaspoon salt, and 1 tablespoon oil in a bowl.

6. 6

   Add up to 120 ml (1/2 cup) water little by little only if needed; the mixture should be moist and shapeable, not runny. Form 8 flat cakes about 8 cm / 3 inches wide.

7. 7

   Heat 1 tablespoon oil on a budare, griddle, or large skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until golden and firm inside. If you prefer, finish them in the oven for 5 additional minutes at 190 °C / 375 °F.

8. 8

   Make the coconut drizzle by mixing the coconut milk with half of the cilantro, the lime juice, and a pinch of salt. Stir well until you have a light sauce.

9. 9

   Remove the roasted tomato and red onion from the oven and toss with the remaining cilantro, a pinch of salt, and a few grinds of pepper to make the warm salad.

10. 10

    To serve, place 2 golden cakes on each plate, spoon the stewed dogfish over them, drizzle with the coconut-cilantro sauce, and serve with the warm roasted tomato and red onion salad.