Delicious Plantain-Crusted Fish with Coconut Curry Sauce Recipe

Welcome to another mouth-watering recipe on our blog! Today, we're elevating a simple fish dish with a unique twist: Plantain-Crusted Fish with Coconut Curry Sauce. This dish combines crispy, flavorful fish fillets with a creamy, aromatic curry sauce that's sure to impress. Perfect for a special dinner or when you want to treat yourself to something extraordinary. Let's dive into the recipe!

Ingredients:

For the Fish:

4 fish fillets (tilapia, cod, or your preferred white fish)

2 ripe plantains, peeled and mashed

1 cup panko breadcrumbs

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

2 eggs, beaten

1/4 cup all-purpose flour

2-3 tablespoons vegetable oil (for frying)

For the Coconut Curry Sauce:

1 tablespoon vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon ground turmeric

1 tablespoon curry powder

1 can (14 oz) coconut milk

1 cup vegetable broth

1 bell pepper, chopped

1 cup snap peas, trimmed

1 carrot, julienned

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions:

In a shallow dish, mix the panko breadcrumbs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

In another shallow dish, place the mashed plantains.

In a third shallow dish, place the flour.

Dip each fish fillet first in the flour, then in the beaten eggs, and finally coat with the plantain mixture, pressing gently to adhere. Repeat for all fillets.

Heat the vegetable oil in a large skillet over medium-high heat. Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

In a separate pan, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, and cook for another 1-2 minutes. 

Stir in the ground turmeric and curry powder, cooking for another 1 minute until fragrant.

Pour in the coconut milk and vegetable broth, stirring to combine.

Add the chopped bell pepper, snap peas, and julienned carrot. Bring the sauce to a simmer and let it cook for about 10-15 minutes, or until the vegetables are tender. Season with salt and pepper to taste.

Place the plantain-crusted fish fillets on plates. Spoon the coconut curry sauce with vegetables over the fish. Garnish with fresh cilantro. Serve immediately and enjoy!

Tips for the Perfect Plantain-Crusted Fish:

For an extra crispy crust, you can double-dip the fish in the egg and plantain mixture.

Serve this dish with steamed rice or quinoa to soak up the delicious curry sauce.

Why You’ll Love This Recipe

This plantain-crusted fish is not only delicious but also brings together a fusion of flavors and textures that will tantalize your taste buds. The crispy plantain crust perfectly complements the creamy coconut curry sauce, making this dish a hit at any dinner table. Plus, it's a great way to enjoy a healthy and flavorful meal that's both satisfying and nutritious. Don't Forget to Share!