Corvina Stew with Coconut, Sweet Corn, and Lime Plantain Balls

Instructions

1. 1

   1. Season the corvina fillets with 1 tablespoon of the lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the chopped garlic. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. Place the green plantain pieces in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 15 to 18 minutes, until tender but not falling apart.

3. 3

   3. Meanwhile, heat the annatto oil in a wide skillet or shallow pot over medium heat. Sauté half of the red onion for 2 minutes. Add the remaining garlic, tomato, red bell pepper, sweet chili pepper, cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, stirring, until a fragrant sofrito forms.

4. 4

   4. Stir in the coconut milk, fish stock or water, and fresh corn kernels. Once it begins to simmer gently, reduce the heat and cook for 8 minutes so the corn becomes tender and the sauce comes together.

5. 5

   5. Add the corvina fillets to the stew, spoon some sauce over them, and cook over low heat for 8 to 10 minutes, until the fish is just cooked and flakes easily. Add half of the chopped cilantro and 1 more tablespoon of lime juice at the end. Keep warm without overcooking.

6. 6

   6. Drain the cooked green plantain and mash it while still hot with the butter, fresh cheese, lime zest, and the remaining red onion. Adjust with a pinch of salt if needed. Shape into 12 small balls with lightly moistened hands.

7. 7

   7. Heat the vegetable oil in a skillet over medium heat. Brown the plantain balls for 2 to 3 minutes per side, turning carefully, until lightly crisp on the outside.

8. 8

   8. Serve the corvina stew piping hot with plenty of coconut-corn sauce. Accompany with the browned plantain balls and finish with the remaining cilantro on top.

9. 9

   9. If you want to keep the plantain balls warm before serving, place them on a tray and hold them in the oven at 200°F / 95°C for up to 10 minutes. For a more toasted finish, bake them at 400°F / 200°C for 8 minutes after pan-browning.