Breadfruit Cakes with Stewed Cod, Light Coconut Cream, and Citrus Cucumber Salad

Instructions

1. 1

   Place the soaked salt cod in a pot with fresh water, bring to a gentle boil, and cook for 10 minutes. Drain, let it cool slightly, flake it, and check the salt level. Set aside.

2. 2

   Place the breadfruit in a pot with enough water and cook until tender, about 15 minutes. Drain well and mash while still hot with the butter, 1 tablespoon olive oil, 2 tablespoons chopped onion, 2 chopped garlic cloves, the rice flour, 1 tablespoon culantro, 1 tablespoon lemon juice, and 1/4 teaspoon black pepper. Mix until a rustic dough forms and let it rest for 5 minutes.

3. 3

   Shape the breadfruit mixture into 8 compact cakes. Heat a large skillet over medium heat with 1 tablespoon olive oil and brown the cakes for 3 to 4 minutes per side, until crisp outside. Keep warm.

4. 4

   For the stew, heat another skillet over medium heat with the remaining 1 tablespoon olive oil. Sauté the remaining onion, sweet pepper, red bell pepper, and remaining garlic for 4 minutes. Add the oregano, half of the remaining culantro, the tomato sauce, the broth or water, and the flaked cod. Cook for 8 to 10 minutes, stirring occasionally, until the mixture is saucy but concentrated. Adjust with a pinch of black pepper if needed.

5. 5

   For the light coconut cream, place the coconut milk, the remaining culantro, 1 tablespoon scallions, and 1 teaspoon of the remaining lemon juice in a small saucepan. Cook over low heat for 3 to 4 minutes, without letting it boil hard, until fragrant and lightly thickened.

6. 6

   In a bowl, combine the cucumber, orange, apple cider vinegar, the remaining lemon juice, the remaining scallions, the salt, and a pinch of black pepper. Let stand for 5 minutes so the salad absorbs the flavors.

7. 7

   To serve, place 2 breadfruit cakes on each plate, spoon the stewed cod over them, drizzle the light coconut cream around, and finish with the citrus cucumber salad. Serve immediately.

8. 8

   If you want to keep the cakes warm while finishing the other components, place them on a tray in the oven at 200 °F / 95 °C for a few minutes without drying them out.