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fried-whole-branzino-with-mango-slaw-tostones-and-coconut-rice

I love a fried whole fish. A crispy exterior that shatters with each bite, yet it’s juicy and rich since those bones help retain that flavor and moisture. It’s an engaging eating experience that forces you to slow down and appreciate each bite. Here I’m doing a carribean-inspired version with a green-seasoning that has habanero and a bunch of herbs, and aromatics. While that marinated I went to work on the sides; my favorite way to eat is to use these other components as building blocks to creating my ideal bite. No two bites will be the same A mango-cabbage slaw brings acidity, freshness, and crunch. Rice is that backbone that holds everything together. I’m doing a coconut rice with some ginger, scallion, and habanero. It’s fragrant and a little spicy but doesn’t steal the spotlight. Fried plantains, or tostones, are the X factor, you could eat them plain in between bites for a change of pace or you can get crazy and make mini sandwiches with them.

Ingredients