These are made by Chef Sean Kuylen.
This dish combines some of our favorite flavors: fresh plantain, fresh fish, and Coconut Oil.
Green Plantain - 2 whole
Coconut Oil - 1/2 Liter
Fish fillet - 6 ounces
Garlic - 6 cloves
Mayo - 1 cup
Lime juice - 2 whole, fresh squeezed
Cilantro - 2 stalks
Salt and pepper - to taste
Habanero pepper sauce - to taste
Flour - 4 ounces
Egg - 2 each
1. Peel and slice the green plantain into thin slices. To make the plantain ‘breadcrumb’, pulse the green plantain chips in a food processor for 2 minutes
2. Season and cut the fish fillet into 2 inch fingers. To crumb, dip the fish fingers in flour followed by beaten eggs and finally in the green plantain crumbs.
3. Fry in coconut oil until crisp.
Habanero Garlic Aioli
1. In a blender, add the mayo, garlic cloves, cilantro and lime juice blending until smooth. Season with salt, pepper and habanero pepper sauce to your preference.