Chile fish with plantain crust and coconut rice

Step 1

In a small/medium bowl or mortar add chiles and garlic. Using a pestle or spoon, mash up the garlic and chiles to release all of the flavors. Add a pinch of salt and honey to the bowl and continue to mash the mixture. Next, add fish sauce, green onions, and olive oil. Continue to mix until all of the ingredients are well incorporated. Last, mix in cilantro and 1 tbsp of lime juice. Set the chile sauce aside until ready to use.

Step 2

Place plantain chips in a large ziploc bag. Using a mallet smash the chips in the bag to create crumbs. The crumbs don't need to be super fine, but you want them to be small enough to create a breading on the fish. Add crushed red pepper and chopped cilantro to the plantain crumbs and mix well. In another bowl lightly beat eggs and 1 tsp of fish sauce together.

Step 3

Place a large pan over medium/high heat and drizzle avocado oil to coat the bottom. You want the pan to be pretty hot in order to get your crust nice and golden. Taking your fish filets one at a time, dip them into the egg mixture and then roll the fish in the plantain mixture. Place each piece of fish in the hot pan. Adjust the heat if the pan gets too hot. Continue this process until all of the fish filets are used.

Step 4

Fry the fish until the crust is a golden brown in color, about 5-7 minutes on each side. When the crust has turned golden on one side flip onto the other side and continue cooking.

Step 5

While the fish is cooking, place rice, water and coconut milk in a medium pot over high heat. Bring to a boil and cover with a lid. Reduce heat to low and cook for 15 minutes. Once rice is done cooking, place in a serving bowl.

Step 6

When fish is done cooking place each filet on a plate and sprinkle with lime juice. Add the chile sauce to the fish and serve with coconut rice.