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Roast Bream with Fried Plantain Fritters and Coconut Sauce

Pan-fried bream fillets served with crispy plantain fritters, a rich coconut reduction sauce, and wilted nutmeg-seasoned spinach.

FishSeafoodMain CourseCoconutFritters
Estimated Nutrition
Calories
645.1
kcal / serving
2580.4 kcal total
Carbs
41.4g
per serving
165.5 g total
Fat
35.7g
per serving
142.6 g total
Protein
39.6g
per serving
158.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Self-Raising Flour
Dairy
50
g
Butter
unsalted
1
piece
Egg
free-range
Fruits
2
piece
Coconut
juice only
2
piece
Plantain
peeled and grated
Liquids
75
ml
Lager
NutsSeeds
1
tsp
Allspice
freshly ground
1
clove
Garlic
roughly chopped
2
sprig
Thyme
1
clove
Garlic
finely chopped
1
tsp
Curry Powder
1
bracket
Salt
to taste
1
bracket
Black Pepper
to taste
1
tbsp
Coriander
roughly chopped
1
pinch
Nutmeg
freshly grated
OilsFats
30
ml
Olive Oil
for marinade
45
ml
Olive Oil
for sauce
1
l
Vegetable Oil
for deep frying
15
ml
Olive Oil
for spinach
Other
1
punnet
Shiso
to garnish
Seafood
600
g
Red Bream
4 fillets of 150g each
Vegetables
1
piece
Onion
finely chopped
1
piece
Red Pepper
finely chopped
2
piece
Tomato
blanched, de-seeded and finely diced
150
g
Baby Spinach Leaves

Method

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