Green Plantain Canoes with Stewed Shark, Coconut-Lime Cream, and Crunchy Cabbage Slaw

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Wash the green plantains, dry them, and make a shallow lengthwise slit through the peel of each one.

2. 2

   Place the plantains on a tray, rub them with 15 ml (1 tbsp) annatto oil or vegetable oil, and bake for 20 minutes at 220 °C / 425 °F, until the peel looks dull and the flesh starts to soften.

3. 3

   While the plantains bake, heat 30 ml (2 tbsp) oil in a skillet over medium heat. Sauté the onion, sweet pepper, red bell pepper, and garlic for 5 to 6 minutes, until fragrant and tender.

4. 4

   Add the crushed tomato, ground cumin, dried oregano, 4 g (about 3/4 tsp) salt, and black pepper. Cook for 3 minutes, stirring often.

5. 5

   Stir in the cooked shredded shark and 10 g (about 1/4 cup) of the chopped cilantro. Cook the filling for 6 to 8 minutes over medium-low heat, until moist but not watery. Remove from the heat.

6. 6

   In a small saucepan, combine the coconut milk with 15 ml (1 tbsp) lime juice and a pinch of salt. Cook over low heat for 2 to 3 minutes, without letting it boil hard, until smooth and lightly thickened. Keep warm.

7. 7

   In a bowl, combine the cabbage, carrot, remaining cilantro, 15 ml (1 tbsp) lime juice, honey, and the remaining salt. Toss well and let it rest for 10 minutes so the slaw softens slightly.

8. 8

   Remove the plantains from the oven. When cool enough to handle, peel them carefully, split them lengthwise without fully separating the halves, and gently press them with a spoon to form canoes.

9. 9

   Fill each plantain canoe with the stewed shark and return them to the tray. Bake for 8 more minutes at 200 °C / 400 °F to bring the flavors together.

10. 10

    Serve the canoes hot, drizzled with the coconut-lime cream and topped with the crunchy cabbage slaw.