Mix allspice, garlic, thyme, and 30ml olive oil in a bowl.
Pour the mixture over the bream fillets and marinate for 10 minutes.
Fry onion and garlic in olive oil for 20 seconds.
Add red pepper and curry powder and sweat for one minute.
Pour in coconut liquid, boil, and reduce the volume by half.
Stir in tomatoes and 50g butter, simmer, and season with salt and pepper.
Whisk flour, egg, lager, salt, pepper, and coriander to form a cream-like batter.
Mix grated plantain with enough batter to coat it lightly.
Heat vegetable oil to 180°C in a saucepan or deep fat fryer.
Fry spoonfuls of plantain mixture until golden-brown and drain on kitchen paper.
Fry the fish in a hot pan skin-side down for two minutes per side.
Wilt spinach in olive oil and season with salt, pepper, and nutmeg.
Plate the spinach, top with fish, add fritters, spoon over sauce, and garnish with shiso.