£2 & Single – Fish Fillets in tomato sauce #FriedPlantain

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When you grew up eating your Fish in tomato sauce with Fried Plantains and white rice, it is a cultural shock to taste said fish with “rice & peas” and coleslaw as a side. Haitian tried it on us in French Guiana long ago, but they were operating from their “illegal immigrants and poor” situation. So … HELL NO! Eventually the pikliz, their version of the coleslaw widely available in the United Kingdom’s meals, gained our trust to the point of laughing at any other version of coleslaws. Haitian’s pikliz is tastier, spicier and tanguy. Fish in tomato sauce are meant to be married with unaltered rice (white rice) and fried plantain, is the moral of the story. Rice and …. gets in the way of the amazing taste of fresh food from the sea. It is still bizarre to French Caribbean to mix both. White rice, please!

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Budget for Ingredients: 

400 g of  White Fish Fillets	FARMFOODS £1.59
1 piece of  Ripe plantain	£0.40

Print Recipe

£2 & Single - Fish Fillets in tomato sauce

These boneless and skinless fish are very prone to disintegrate when you cook them. Avoid stiring or touching them while frying if you want to eat Fish and not the idea of it in a mash. Use half of your White Fish Fillet (200g - 3 pieces)

Course

Single

Cuisine

Daily budget £2

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 1 spoon Oil
• 1/2 piece Onions Diced or Cutted
• 1 piece Spring Onions Cutted
• 1 piece garlic Crushed
• 200 g White Fish Fillets Keep them intact (target)
• 5 spoon Passata Tomato Sauce Or replace with 1 spoon of Tomato concentrate
• 1 sprinkle Salt, Pepper, Any seasoning Fish seasoning would be best here
• 1 tiny piece Hot Pepper Scotch Bonnet For taste
• 1 piece Fresh parsley cutted
• 1 tbs Lime to add kick to your gravy

Course Single Cuisine Daily budget £2 Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 1 spoon Oil 1/2 piece Onions Diced or Cutted 1 piece Spring Onions Cutted 1 piece garlic Crushed 200 g White Fish Fillets Keep them intact (target) 5 spoon Passata Tomato Sauce Or replace with 1 spoon of Tomato concentrate 1 sprinkle Salt, Pepper, Any seasoning Fish seasoning would be best here 1 tiny piece Hot Pepper Scotch Bonnet For taste 1 piece Fresh parsley cutted 1 tbs Lime to add kick to your gravy

Instructions

1. Season your fish with a everything above one hour before frying in one spoon of oil. Flavour your oil with a bit of cutted onions, crushed garlic, tomato concentrate. Fry your fish and only turn to fry the other side. Pour seasoning sauce and passata sauce at last for your gravy.