Fish Stew in Coconut-Herb Lemongrass Sauce with Green Plantain Dumplings and Mango Pickle

Instructions

1. 1

   1. Place the fish in a bowl with the lime juice, 1/2 teaspoon of the salt, black pepper, half of the garlic, and the cumin. Mix gently and marinate for 15 minutes in the refrigerator.

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   2. For the pickle, combine the mango, red onion, apple cider vinegar, panela, and 1/4 teaspoon salt. Lightly squeeze with your hands to soften the onion, then set aside while you prepare the rest of the dish.

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   3. Cook the green plantain pieces in water with a pinch of salt for 18 to 20 minutes, until tender but not falling apart. Drain well.

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   4. Mash the hot plantain into a rustic dough. Mix in the fresh cheese, butter, and 1 tablespoon chopped cilantro. Combine and shape into 12 compact dumplings with slightly damp hands.

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   5. Heat 1 tablespoon annatto oil in a wide skillet over medium heat. Brown the plantain dumplings for 6 to 8 minutes, turning so they color on several sides. Remove and keep warm.

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   6. In the same skillet, add the remaining 1 tablespoon annatto oil. Sauté the white onion, red bell pepper, and remaining garlic for 4 minutes, until fragrant and softened.

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   7. Add the chopped tomato and yellow chili. Cook for 5 minutes, stirring, until the tomato breaks down and forms a juicy base.

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   8. Pour in the coconut milk and fish stock or water. Add the lemon verbena, 1/2 teaspoon salt, and the remaining cilantro. Simmer over medium-low heat for 8 minutes so the sauce thickens slightly and becomes aromatic.

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   9. Add the marinated fish to the sauce in a single layer. Cook gently for 6 to 8 minutes, without boiling hard, until the fish is just cooked through and flakes easily.

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    10. Taste the sauce and adjust with the remaining salt if needed. Remove from the heat and let rest for 2 minutes so the flavors settle.

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    11. Serve the fish stew very hot with 3 plantain dumplings per portion and a generous spoonful of mango pickle on top or on the side.

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    12. If you want the dumplings firmer, you can finish warming them for 5 minutes in a preheated oven at 400°F / 200°C before serving.