Bake and Shark!

From Bake and Shark!

Bake and shark

(all recipes adapted from Simply Trini Cooking, to account for ingredients available in Canada)

“Shark”

4 fresh white fish filets (I used cod)
3 tbsp green seasoning (recipe below)
3 lemons
1 egg, beaten
½ cup flour
salt to taste
1 ½ cups vegetable oil for frying

Juice the lemons into a bowl full of enough cold water to cover the fish. Add the fish and leave it to soak for about 3 hours (you might want to make your condiments while you soak the fish…see below). Rinse it well and pat dry with paper towels. Rub the green seasoning all over the fish and season with salt. Dip each piece of fish in the egg, then into the flour to coat it evenly. You want to fry the bread before frying the fish, so place the fish aside for now and start on the bake.

“Bake”

2 cups all-purpose flour
¾ tsp salt
1 tsp baking powder
1 tsp active dry yeast
½ tbsp sugar
¾ cup warm water
1 ½ cups vegetable oil for frying (if you fry the bread first you can use the same oil to fry the fish)

In a bowl, add the yeast to the warm water and allow it to dissolve for about 10 minutes. Add the salt, baking powder, sugar and flour and mix until a dough is formed. Allow it to rest for 30 minutes. Preheat your oil in a saucepan to about 350 F.

Separate the dough into 8 equal balls about 3 inches in diameter. Flatten them out into ¼ inch thickness.

Fry each dough disk for about 20-30 seconds on each side. It should float and start to puff up as soon as it hits the oil. Drain on a rack.

Once you are done frying the bread, you can now use the same oil to fry the fish. Fry each side for about 2 minutes until it is cooked through and golden brown. Drain on a rack.

Serve the fish on the fried bread with condiments and toppings as listed below. A nice cold beer doesn’t hurt either! Just imagine you are on the beach…

Condiments!

(Now, if you can’t get your hands on chadon beni but you still want to try this, you can substitute cilantro – just use twice as much to get a more pungent flavour)

Green seasoning

1 green onion
10 leaves chadon beni
½ red or yellow bell pepper
1 small onion
2 cloves garlic
3 leaves broad leaf thyme (if you can’t find this, you can just use ½ tsp dried thyme)

Chop everything up and blend it all together into a rough paste.

Garlic sauce

7 cloves garlic
1 ½ tbsp fresh lime juice
½ cup mayonnaise
2 tsp sugar
3 leaves chadon beni
2 green onions

Blend all of the ingredients together until the sauce reaches a smooth consistency.

Chadon beni chutney

30 leaves chadon beni
5 cloves garlic
1 scotch bonnet or habanero pepper
salt to taste

Chop everything up and blend it all together into a rough paste.

Trini mango chutney

4 mangos (preferably long mango)
1 scotch bonnet or habanero pepper
7 cloves garlic
30 leaves chadon beni
salt to taste

Chop everything up and blend it all together into a smooth consistency.

Tamarind sauce

½ cup tamarind concentrate (I found this at the asian supermarket, it has a syrupy consistency)
2 leaves chadon beni
2 cloves garlic
1 tbsp pepper
1 tbsp sugar
½ tsp salt

Chop everything up and blend it all together into a smooth consistency.

Other toppings!

Carribean hot sauce
Banana ketchup (I found this and the above in the ethnic foods section of my grocery store)
Cole slaw
Diced tomatoes
Shredded lettuce

Printable recipe

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  1. Bake and Shark! | Soph n' Stuff - December 3, 2014

    […] Bake and Shark! […]

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