Heat oil in skillet and saute onions and escallion over medium heat for 1 minute, add saltfish and stir for another minute. Add MAGGI Coconut Milk mixture, continue stirring until sauce begins to thicken.
Reduce heat to low; add paprika and basil; cook for 3-5 minutes or until mixture thickens. Add sweet pepper and tomato, allow to simmer for 3 minutes; remove from heat.
Cut plantains into 1 inch thick then boil for 5 minutes in vegetable broth (MAGGI Vegetable Seasoning Cube dissolved into boiling water ), strain and dry on paper towel. Press each of pre-cooked plantain flat using a bottle. Fry until golden brown. Top with saltfish mixture and serve.