Pescatarian Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bold flavor, these tostones are the kind of snack that disappears fast. Green plantains get fried twice in coconut oil — first to cook through, then to achieve those irresistibly crunchy, caramelized edges — and the double-fry method is what separates a truly great tostone from a mediocre one. Fresh ginger and sliced scallion greens are scattered over the hot rounds straight out of the pan, so the heat blooms their flavor instantly. The dipping sauce brings it all together with a punchy mix of apple cider vinegar, coconut aminos, honey, and more ginger — tangy, savory, and just a little sweet. This dish is naturally plant-forward and fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds needed. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack situation, they hit every note you want — crispy, aromatic, and deeply satisfying. A scatter of fresh cilantro on top is optional, but highly recommended.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil, plus more if needed
- 1 tsp fine sea salt, divided
- 1 tbsp fresh ginger, finely grated
- 4 scallions (green tops only), thinly sliced
For the dipping sauce
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Whisk together the apple cider vinegar, coconut aminos, 1 tsp grated ginger, and honey in a small bowl until the honey dissolves. Set aside.
- 2
Melt the coconut oil in a large skillet over medium heat until shimmering and fluid, about 2 minutes. Working in batches to avoid crowding, add the plantain rounds cut-side down and fry for 3–4 minutes per side, until pale golden and just cooked through. Transfer to a paper-towel-lined plate and sprinkle lightly with half the salt.
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