Coastal Yuca Fritters Stuffed with Coconut Fish and Tree Tomato Chili

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 4 g of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain well, remove any tough core fibers, and mash while hot with the butter until smooth. Let it cool slightly for 10 minutes.

2. 2

   2. Meanwhile, season the fish with 15 ml of lime juice, 1 g of salt, and half of the cumin. Place it in a skillet with a splash of water and cook covered over medium-low heat for 6 to 8 minutes, until just cooked and easy to flake. Flake it and set aside.

3. 3

   3. In a skillet, heat 15 ml of the oil over medium heat. Add the white onion, red bell pepper, 8 g of garlic, and the annatto. Sauté for 4 to 5 minutes until the onion turns translucent. Stir in the flaked fish, coconut milk, the remaining cumin, black pepper, and 2 g of salt. Cook for 5 to 7 minutes, stirring, until the filling is moist but thick. Add half of the cilantro, mix, and let cool.

4. 4

   4. For the chili sauce, boil the tree tomatoes with 60 ml of water for 5 minutes. Carefully peel them and blend or mash with the red onion, fresh chili, 4 g of garlic, 15 ml of lime juice, the sugar or panela, and 1 g of salt. Stir in the remaining cilantro at the end and let rest for 10 minutes so the flavors meld.

5. 5

   5. Once the yuca mash is warm, add the egg and mix until a soft, workable dough forms. If needed, knead for 1 to 2 minutes with clean hands to fully combine.

6. 6

   6. Divide the dough into 8 portions. Lightly moisten your hands, take one portion, flatten it into a disk, place 2 to 3 tablespoons of the fish filling in the center, and close it into a compact oval or ball. Repeat with the remaining portions.

7. 7

   7. Heat the remaining oil in a pot or deep skillet to 350 °F / 175 °C. Fry the fritters in batches of 3 to 4 pieces for 4 to 5 minutes per batch, turning them, until deeply golden. Remove and drain on paper towels.

8. 8

   8. Serve the fritters hot with the tree tomato chili sauce spooned on top or on the side. If desired, let the fritters rest for 2 minutes before serving so the filling sets slightly.