This is one of my family recipes,and I'm so excited to share it with you. The citrus-marinated fish is cooked in a gorgeous coconut sauce that has a traditional Caribbean-style soffrito base,with some crispy plantain fritters on the side. Make sure you make lots of tostones – everyone will want them.
INGREDIENTS
- 800g boneless,skinless meaty white fish,cut into large pieces (blue eye trevalla or hapuka works well)
- 1½ tbsp lime juice
- 2 tbsp orange juice
- handful of chopped coriander
- 3 tbsp olive oil
- 1 onion,diced
- 1 green capsicum,diced
- 1 red capsicum,diced
- 3 garlic cloves,minced
- 2 tsp finely grated ginger (I used a Microplane)
- 3 Roma tomatoes,diced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- ¼ tsp ground allspice
- pinch chilli flakes
- 400g can coconut milk
- fish sauce to season,optional
To make the tostones
- Trim the top and bottom from the plantains,then run a paring knife down the length of the fruit to remove the skin. Cut each plaintain into thirds.
- Gently fry in olive oil at a low temperature for 6-7 minutes,then place on a wire rack set over a tray to drain until they are cool enough to handle.
- Place a piece of baking paper on a chopping board,stand a piece of plantain in the centre,then place another piece of baking paper on top. Use a small pan or a small round flat-bottomed dish to flatten the plantain. Return to the wire rack and repeat with remaining plantain pieces.
- Increase the heat of the oil and fry the fritters until crispy. Drain on the same wire rack and season with salt.
This recipe is from episode five of Good Food's new TV show,Good Food Kitchen, screening on Channel 9 at 1pm on Saturday,November 6,or catch up on9Now.