Ghana · Fish · No. 343
Fried Fish with Kelewele Spiced Plantain
A Ghanaian dinner sized for one person, ready in 26 minutes. Roughly £2.80 a portion. Expect a bit of heat.
Per portion
580kcal
28 gProtein
82 gCarbs
19 gFat
Calories from protein 18%, carbs 54%, fat 28%. Estimated from the ingredients.
Roughly £2.80 a portion.
Spicy
Method
- 1
Toss the plantain slices with half the ginger, half the chilli flakes, the nutmeg, cinnamon and sugar.
- 2
Fry the plantain in half the oil for 3–4 minutes each side until caramelised and tender, then drain.
- 3
Rub the fish with the garlic, the remaining ginger and chilli flakes and a pinch of salt, then dust lightly in flour.
- 4
Fry in the remaining oil for 3–4 minutes each side until golden and cooked through.
- 5
Serve the fish with the spiced plantain.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/fried-fish-with-kelewele-spiced-plantain/
