Fish alloco

Instructions

1. Peel the plantains and cut them into thick rounds about 1 cm thick, on the diagonal if you want more surface area.
2. Season the fish fillets with the salt, pepper, crumbled stock cube and garlic powder, then leave to rest for 10 minutes.
3. Make the onion-chilli sauce by frying the onion rings and chopped chilli in the oil, then add the vinegar and a little diced tomato.
4. Heat the frying oil to 170 °C in a deep pan. Fry the fish fillets for 3 to 4 minutes per side, until golden, then drain them.
5. Fry the plantain rounds in the same oil at 160 °C for 4 to 5 minutes, until well browned and caramelised. Drain them on kitchen paper.
6. Arrange the plantains and fish on a plate and spoon over the onion-chilli sauce. Serve straight away.