Cassava Flatbread Cups with Coconut Fish, Sweet Pepper Sofrito and Golden Plantain

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Cut each cassava flatbread into 4 manageable pieces. Lightly moisten each piece with a few drops of water to make it flexible, then press it into a muffin tin or small ramekins to form cups. Bake for 8 minutes at 180 °C / 350 °F until firm and crisp. Set aside.

2. 2

   Season the fish cubes with 2 g salt, black pepper, and 1 tablespoon (15 ml) lime juice. Let them rest for 10 minutes while you prepare the sofrito.

3. 3

   Heat 1 tablespoon (15 ml) annatto oil or vegetable oil in a wide skillet over medium heat. Add the onion, sweet pepper, and garlic. Cook for 4 to 5 minutes until the onion turns translucent.

4. 4

   Add the tomato, cumin, grated panela, and 2 g more salt. Cook for 3 minutes, stirring, until the tomato softens and the sofrito becomes fragrant.

5. 5

   Pour in the coconut milk and bring to a gentle simmer. Lower the heat and cook for 2 minutes so the flavors meld together.

6. 6

   Add the seasoned fish to the skillet and cook over medium-low heat for 5 to 7 minutes, stirring carefully, until the fish is cooked through and the sauce lightly thickens. Add half of the chopped cilantro and 1 additional tablespoon (15 ml) lime juice. Adjust with the remaining salt if needed.

7. 7

   While the fish finishes cooking, heat the other tablespoon (15 ml) of oil in another skillet over medium heat. Add the ripe plantain cubes and brown them for 4 to 6 minutes, turning them, until caramelized outside and tender inside.

8. 8

   Fill each cassava cup with the coconut fish mixture. Top with the golden plantain cubes and the remaining fresh cilantro.

9. 9

   Serve immediately, and if desired, add the final drops of lime juice on top for a brighter finish.