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.
- 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
- steamed white rice
- green plantains and olive oil to make tostones (recipe below)
- Season the fish with salt. Marinate the fish in the lime and orange juice and chopped coriander. Allow that to sit while you prepare and cook the sauce.
- In a medium-large sautee pan set over medium heat, add the olive oil, garlic, ginger, onion, tomato and capsicums with a pinch of salt and saute for about 10 minutes until the vegetables are soft. Next, add the tomato paste, spices and chilli flakes. Cook for a further 3-5 minutes until this mixture is really concentrated. Add the coconut milk and bring to a simmer.
- When simmering, add the fish, including all the citrus juices and coriander from the marinade, and simmer until the fish is cooked through, about 6-7 minutes. Taste the sauce and add a little splash of fish sauce if it needs a little more salt.
- Serve with steamed white rice and tostones (twice-fried smashed plantains, recipe below).
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.