Pan-Fried Moi With Black Bean Cake And Crispy Plantain

Recipe Ingredients

2 cups	320g / 11oz	Black turtle beans - cooked, and
		Roughly ground
1/2 cup	31g / 1.1oz	Seeded, diced tomatoes
1/4 cup	4g / 0.1oz	Chopped cilantro
2 tablespoons	30ml	Cumin
2 tablespoons	30ml	Ancho chili powder
2 tablespoons	30ml	Minced garlic
6 tablespoons	90ml	Vegetable oil
4		Moi fillets, skin on - pin bones removed
		(or substitute English sole)
1		Firm plantain - peeled, and
		Sliced very thin
		Peanut oil - for deep-frying
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cilantro sprigs - for garnish

Recipe Instructions

In a medium-size mixing bowl mix the beans, tomato, cilantro, cumin, ancho chili powder, garlic and salt and pepper. Mix thoroughly and form into 4 even-sized cakes. In a medium-size teflon saute pan heat a small amount of vegetable oil and brown off both sides and keep warm in the oven until the Moi is done.

In the same saute pan, heat a little more oil and saute the Moi, skin-side down first. Deep-fry the plantain slices, season with salt and set aside.

Serve the Moi with the black bean cakes and garnish with fried plantains and cilantro.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Corey A. Waite, Executive Chef at Hapuna Beach Prince Hotel, HI - From the TV FOOD NETWORK - (Show # CL-8885 broadcast 05-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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