This is a classic and simple dish of fried plantains with fried fish from Liberia. Typically it’s served with Liberian pepper sauce (see previous recipe for how to prepare this).
Prep time: 20 minutes/Cook time: 20 minutes/Serves: 6 (+20 minutes marinating)
Ingredients:
4 whole fish (tilapia/red snapper), cleaned and scaled
4 Ripe Plantains
2 tsp Adobo seasoning
1 tsp ground black pepper
1/2 tsp salt
1 onion, finely sliced
Pepper Sauce
Method:
Cut six deep slashes in both sides of the fish and remove the gills. Place the fish in a bowl and scatter over the Adobo seasoning, black pepper and salt. Rub the seasonings well into the inside and outside of the fish then mix in the sliced onion. Cover with clingfilm (plastic wrap), transfer to your refrigerator and marinate for 20 minutes.
In the meantime, peel your plantains then slice at a bias into ovals about 6mm (1/4 in) thick.
Heat about 625ml (2 1/2 cups) oil in a deep frying pan or wok (or use a deep fryer heated to 180C). Once the oil is hot add the plantain slices and fry until cooked through, nicely browned and crisp on the outside (about 4 minutes). Drain on kitchen paper and set aside to keep warm.
Add the fish to the oil and fry for about 6 minutes per side, until nicely crisp on the outside.
Serve the fish with the fried plantain and accompany with Liberian pepper sauce.
