👨‍🍳 作り方

1. 1

   Prepare the fish: Pat the fish fillets dry. In a small bowl, mix lemon juice, garlic powder, 1/2 teaspoon of salt, and black pepper. Rub this mixture onto the fish fillets.

   💡 プロのコツ: Allow the fish to marinate for at least 10 minutes while you prepare the plantains.
2. 2

   Prepare the plantains: Peel the plantains and slice them diagonally into about 1/2-inch thick pieces.

3. 3

   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the plantain slices in a single layer (you may need to do this in batches). Fry for 3-4 minutes per side, until golden brown and caramelized.

   💡 プロのコツ: Don't overcrowd the pan; this ensures even browning.
4. 4

   Remove the fried plantains from the skillet and set aside on a plate lined with paper towels. Keep warm.

5. 5

   Add the remaining 2 tablespoons of oil to the same skillet. Add the seasoned fish fillets and cook for 4-6 minutes per side, or until opaque and cooked through. Adjust heat as needed to prevent burning.

6. 6

   Serve the fried plantains alongside the cooked fish. Garnish with sliced onions and fresh cilantro.

   💡 プロのコツ: This dish is often served with a side of kachumbari (tomato and onion salad).