Pan-fried moi with black bean cake and crispy plantain
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black turtle beans; cooked, and |
| Roughly ground | ||
| ½ | cup | Seeded; diced tomatoes |
| ¼ | cup | Chopped cilantro |
| 2 | tablespoons | Cumin |
| 2 | tablespoons | Ancho chili powder |
| 2 | tablespoons | Minced garlic |
| 6 | tablespoons | Vegetable oil |
| 4 | Moi fillets; skin on, pin bones removed | |
| (or substitute English sole) | ||
| 1 | Firm plantain; peeled, and | |
| Sliced very thin | ||
| Peanut oil; for deep-frying | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Cilantro sprigs; for garnish | ||
Directions
In a medium-size mixing bowl mix the beans, tomato, cilantro, cumin, ancho chili powder, garlic and salt and pepper. Mix thoroughly and form into 4 even-sized cakes. In a medium-size teflon saute pan heat a small amount of vegetable oil and brown off both sides and keep warm in the oven until the Moi is done. In the same saute pan, heat a little more oil and saute the Moi, skin-side down first. Deep-fry the plantain slices, season with salt and set aside. Serve the Moi with the black bean cakes and garnish with fried plantains and cilantro. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Corey A.
Waite, Executive Chef at Hapuna Beach Prince Hotel, HI From the TV FOOD NETWORK - (Show # CL-8885 broadcast 05-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-18-1998
Recipe by: Corey A. Waite
Converted by MM_Buster v2.0l.