Pan Fried Moi with Black Bean Cake and Crispy Plantain

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  • Level: Easy
  • Yield: 4 servings
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2 cups black turtle beans, cooked and roughly ground

1/2 cup tomatoes, seeded and diced

1/4 cup cilantro, chopped

2 tablespoons cumin

2 tablespoons ancho chili powder

2 tablespoons garlic, minced

6 tablespoon vegetable oil

4 Moi fillets, pine bones removed, skin on (or substitute English sole)

1 firm plantain, peeled and sliced very thin

Additional peanut oil for deep-frying

Salt and pepper to taste

Cilantro sprigs for garnish


  1. 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.
  2. 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.