Seared Hake with Mofongo Irio (Mashed Plantains with Corn & Peas)

There's nothing like a crispy piece of fish, especially when it’s wild-caught. I was inspired to put this together by MSC Bluefish, a non-profit organization that seeks to protect the oceans by advocating for sustainable fishing practices and educating people on the importance of conscious consumption in a world where our food choices have a huge impact on the environment and food security.

To learn more visit their website, and download their new guide to help out when you are shopping! https://www.msc.org/en-us/what-you-can-do/blue-fish-guide

I got my hake fillets at Walmart, but you can find MSC Bluefish labelled products at several grocery stories - tinned, fresh, frozen, in a wide price range that can accommodate your budget.

I love hake, it’s a tasty but mild fish you can pair with almost anything. With the skin on, you can get some great flavours.

I paired the fish with a fusion side dish. One dish is considered Puerto Rican, the other Kenyan. If you're a stickler for traditional meals, this isn’t for you! Experimenting in the kitchen and trying new things can teach you a lot and greatly improves your cooking skills and overall knowledge. This worked out, so I wanted to share the recipe!

Mofongo is fried plantain mashed with garlic, salt and olive oil to be formed into a ball used to eat. Typically you add bacon bits or pork rinds crushed in with a pestle and mortar. I tried it for the first time in New York at a Cuban restaurant with shrimp, and it was delicious! It's origins link back to fufu which was brought by Africans to the Caribbean in the Spanish colonies.

As for irio, that’s a side dish popular in Kenya consisting of mashed potatoes, corn, and peas. I switched out the potatoes for mashed plantains, with the addition of the garlic and voila, a side dish to compliment the crispy-skinned hake! If you like mashed potatoes and as a side for your fish and favour the taste of plantains, the 'mofongo irio' will be a delightful side to your dish!

Ingredients

Seared hake:

2 whole hake filets, with skin on, thawed (I got the MSC Bluefish-certified frozen pack)

1/4 cup vegetable oil

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon fish spice

2 tablespoons lemon juice

1 egg

1/3 cup breadcrumbs

Mofongo irio:

2 large plantains, ripe

1/4 cup green peas, frozen

1/4 cup sweet corn kernels, frozen

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon fenugreek

1 tablespoon garlic, minced

1/3 cup olive oil

Sautéed greens:

1 cup kale, chopped

1 tablespoon olive oil

1/4 teaspoon salt

1/2 teaspoon black pepper

Instructions

Season the fish with the salt, pepper, fish spice and lemon, set aside. Slice the fillets in half for more manageable pieces, but be careful not to rip the skin.

Get two shallow dishes - add the beaten egg to one and the breadcrumbs to the others. Place the fillets skin side up first in the egg, then the breadcrumbs to add a light coating.

In a hot a skillet, cook the fish in the vegetable oil. Put the fillets skin down, and fry for 3-5 minutes until the skin is crispy, then turn over to finish cooking. Remove from the fish skillet but keep all the juices and bits in the pan, set aside.

Peel and slice your plantains about 1 inch in thickness. If your plantains are not so ripe, you can boil them until they start to soften. If they are quite ripe, they will be ready to fry immediately.

Add the olive oil and garlic to the skillet and fry the plantains. Season with salt, pepper and fenugreek powder on medium-low heat until the plantains have softened, and are slightly crispy and goldish, about 5 minutes. Place them on a paper towel to remove excess oil once they are done.

Return to the skillet, add the peas and sweet corn. Cook for another 3-5 minutes to get the peas and corn some flavour.

Remove from heat and using a potato masher, press down on the mixture until a mashed potatoes consistency forms - you can leave a few pieces partially whole for texture. If you have a pestle and mortar, you can also transfer the mixer and use that instead!

Prepare your kale. In a small saucepan, saute the leaves in the oil with salt and pepper until wilted, but don’t overcook.

You can also make some chermoula as a sauce for the fish, but the sauteed kale, juicy fish, and moist mofongo irio mash is enough. Find my recipe for the seafood accompaniment, here: https://www.dontmissmyplate.com/how-to-cook/2020/6/30/chermoula-red-snapper-peanut-butter-rice

Now time to plate your dishes! Using a measuring cup, shape the mofongo irio into a dome shape. Place about a tablespoon of the kale on top, then set your crispy, juicy hake on top. Repeat for the desired number of servings. Serve with avocado and lemon, enjoy!

Makai Paka Fish Pie

I’ve mentioned several times before that although I cut back on meat consumption with plans to be completely vegan, I still occasionally eat fish and seafood. What says fall better than a hot, flavourful stew pie? I grew up on both and wanted to share a delicious meal to celebrate them and keep you cozy.The recipe is a combination of two different dishes.

As the weather gets cooler many of us will be seeking out pie recipes. One of the most scrumptious in my humble opinion is fish or fisherman's pie. The flavours the white fish absorbs, muddled with vegetables and a white sauce, topped with creamy, baked mashed potatoes make for the ultimate, mouthwatering treat. Fish pie is similar to the well-known
shepherd's pie. Some classic renditions call for the addition of boiled eggs and shrimp. No need for pastry!

Why not spice things up to make your fish pie extra special?

For this, I turned to a Kenyan preparation of mealie Cobb, also known as makai paka, cooked in coconut milk and spices. Instead of whole mealies, of course, I used corn kernels. It's a popular dish in the South Asian community in Mombasa and across East Africa.

This makes for the kind of meal you'll be happy to serve your guests or present at the Family dinner table. I hope you enjoy it!

Ingredients

Fish stew:

1-2 pounds tilapia fillets (or any boneless white fish)

1/2 cup frozen corn kernels

2 tablespoons mustard 

2 tablespoons lemon juice

2 tablespoons soy sauce

3 tablespoons olive oil

1/4 cup frozen peas

1/4 cup leeks, diced

1 can coconut milk

1 tablespoon tomato paste

1 tablespoon Madras curry powder

2 tablespoons black pepper

2 teaspoons salt

1 teaspoon turmeric

1 teaspoon coriander

1/4 cup parmesan cheese

1/3 cup scallions

2 tablespoons fish spice

1 tablespoon dill

1 tablespoon minced garlic

1/4 cup red onion, chopped

2 tablespoons butter

1 jalapeno, diced

1/3 cup crushed tomatoes

2 heaped tablespoons tomato paste

Mashed potatoes:

3 russet Potatoes

1/4 cup coconut cream

2 tablespoons butter

1/4 cup grated parmesan

Salt and pepper

Fresh coriander, scallions or chives to garnish

Instructions

Prepare the fish. In a shallow dish, season the fillets with 1 teaspoon salt, 1 tablespoon black pepper, 1 tablespoon olive oil, dill, lemon juice, soy, and 1 tablespoon fish spice. Set aside to marinate.

Prepare the mashed potatoes. Boil the potatoes in water until they are soft, about 20 minutes, fully submerged in a large pot. Using a potato masher, crush the potatoes with the butter, parmesan, and coconut cream until smooth. Season with salt and pepper and set aside.

In a large skillet or non-stick saucepan, sauté the jalapeno and green onions in the butter, garlic and olive oil for about 2 minutes, mix in the flour and cook for another minute. Add the red onion, leeks, and spices, cook for about 3 minutes, until fragrant.

Add the tomatoes and tomato paste, sauté for 2-3 minutes. Add the coconut milk, corn, mustard,  and peas, reduce to simmer for about 5 minutes. Add the fish pieces, simmer for another 2-3 minutes before transferring to a sprayed baking dish.

Spoon the mashed potato on top and create a pattern with a fork if desired. Bake at 400F for 25-30 minutes. Rest for 5-10 minutes and serve hot with a side salad.