Prepare the plantain by cutting the head and tail off the plantain.
With the skin on, place in a pot of boiling water, add some salt and cook for 4 - 5 minutes, or until the plantain is soft.
Drain, remove skins and set aside.
Prepare the Fish Base
In a separate bowl, combine the onions, garlic and spices. Slice the fish into thin strips and add the fish to the onion and spices. Mix well to coat the fish with the spices.
In a pan on medium heat, heat 1 teaspoon of coconut oil and fry the fish mix for a few minutes, until the fish is done. This should take no more than 5 minutes, given the thin slices of the fish.
Remove the fish from the heat and add it to the drained plantains. Mash the plantain and fish mix together.
Add the second teaspoon of coconut oil to the pan, form the plantain and fish mash into balls, and fry until golden brown.
You can test for the done-ness of the plantain by sticking a fork or the tip of a knife into it. If it sinks into the plantain with little resistance, the plantain is done.
Depending on how ripe your plantains are, they may need up to 10 - 15 minutes to get done.
You can use any white fish for this dish. I used cod, but you can use Tilapia, Halibut, Sole or Haddock
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Fish-Stuffed Sweet and Savoury Plantain Balls
Amount Per Serving
Calories 42Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 1g5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Total Carbohydrates 5g2%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.