Ingredients

• 4 x 150g/5oz red bream fillets
• 1 tsp freshly ground allspice
• 1 garlic clove
• roughly chopped
• 2 sprigs thyme
• 2 tbsp olive oil
• 3 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 red pepper
• finely chopped
• 1 tsp curry powder
• 2 coconuts
• juice only
• 2 tomatoes
• blanched
• de-seeded and finely diced
• 50g/2oz unsalted butter
• salt and freshly ground black pepper
• 75g/3oz self-raising flour
• 1 free-range egg
• 75ml/3fl oz lager
• salt and freshly ground black pepper
• 1 tbsp fresh coriander
• roughly chopped
• vegetable oil
• for deep frying
• 2 plantains
• peeled
• grated
• 1 tbsp olive oil
• 150g/5oz baby spinach leaves
• pinch ground nutmeg
• 1 small punnet shiso
• to garnish

Directions

• For the roast bream
• place the allspice
• garlic and thyme into a bowl. Add two tablespoons of the olive oil and stir together.
• Place the bream fillets on a plate
• pour over the olive oil mixture and leave to marinate for 5-10 minutes.
• Meanwhile
• for the coconut sauce
• heat a frying pan over a medium heat until hot. Add the olive oil
• onion and garlic and fry for 20 seconds without colouring.
• Add the red pepper and curry powder and sweat for one minute
• until the curry powder is cooked and aromatic.
• Add the coconut liquid
• increase the heat and bring to a boil. Boil gently until the liquid has reduced in volume by half.
• Add the tomatoes and butter to the pan
• stir well and simmer until all the ingredients have blended together. Season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the plantain fritters place the flour and egg into a bowl and whisk in enough lager to form a batter the consistency of double cream. Season with salt and freshly ground black pepper and stir in the coriander.
• Place the grated plantain into a bowl. Add enough batter until the plantain is lightly coated and mix well.
• Two-thirds fill a large
• heavy-based saucepan with vegetable oil. Heat until a breadcrumb sizzles and turns golden-brown. Alternatively heat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully drop spoonfuls of the batter into the hot oil and fry until golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Repeat until all the plantain mixture is used up.
• To cook the bream
• heat a frying pan until hot
• add the remaining tablespoon of olive oil and the fish
• skin-side down. Fry for two minutes on both sides or until cooked through. Keep warm.
• For the spinach
• heat a frying pan until hot
• add the olive oil and the spinach and cook until just wilted. Season
• to taste
• with salt
• freshly ground black pepper and freshly grated nutmeg.
• To serve
• place the spinach into the centre of four serving plates. Top with the red bream
• arrange the fritters around the plate and spoon the coconut sauce over the fish. Garnish with shiso leaves and serve.