"I cooked salmon with plantain in coconut milk and we liked it very much! Here in the Philippines there are incredibly many varieties of bananas, they grow on every corner! The most famous plantain is the Saba banana, which is short, thick and very good. This dish, or something like it, was served to me by a Filipina many years ago and I have now tried to recreate it from memory.
Plantains have a lot of potassium, magnesium, vitamin A and C! That's why you should eat them every now and then, even though many think that bananas have too many carbohydrates. But these carbohydrates regulate the intestines and help with digestion!"
Salmon with Plantain in Coconut Milk
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Prep time: 10mins
Cook time: 50mins
Serves or Makes: 4
Recipe Card
ingredients
- 600 g diced Salmon with skin
- 4 pieces of diced Plantains
- 1 large cubed Carrot
- 1 sliced Onion
- 4 cloves of sliced Garlic
- 400 ml Coconut Milk
- 2 tbsp Tomato Paste
- chopped Parsley
- Salt
- Pepper
- Chili
- 2 tbsp Coconut Oil
Method
Step 1
Heat the oil in a wok and sauté the onion and garlic. Add the carrots and the bananas and reduce the heat. Now fry everything well for about 10 minutes.
Step 2
The bananas are not soft! Now add the tomato paste and pour in the coconut milk.
Step 3
Mix well and season well. Add the fish pieces and some parsley. Now let everything simmer on low heat for 30-40 minutes, stirring carefully every now and then. Test with a toothpick if the banana is soft. Serve hot, with white rice.