- 2 Limes Juice, and Grated Zestthe other halved for serving
- 1 skinned White Fish’s Filletssuch as cod or Hoki, about 175-200g/6-8oz each
- 2 LemonJuice only
- Two 15g packets of Fresh Thyme
- ¼ tbsp. of White Pepper
- 1 tbsp. of Dark Rum
- 3 tbsp. of Vegetable oil
- 1 Onioncut into thin rings
- A handful of fresh corianderfinely chopped
- 2 Garlic clovesfinely chopped
- 1 Beefsteaksliced
- 2 tbsps. of Dark Muscovado Sugar
- Shake of Angostura bitters
- for serving Basmati RiceBoiled
- for serving PotatoesBoiled
Today we bring you a unique Caribbean dish got initially been from the people of Trinidad. Trinidad and Tobago are island nations of the southeastern West Indies. It comprises of two entire islands—Trinidad and Tobago—and a few more modest islands.
Caribbean food has something to fulfill all preferences, regardless of whether it’s fiery curries, rich stews, and warm soups, new fish manifestations, or the bounty of road food. In the UK, Jamaican food has become well known for hot rascals and flaky meat-filled patties. However, there is a great deal more of the area’s cooking standing by smarts and experienced by UK customers.
THE COMBINATION OF INDIAN-TRINIDAD CUISINE
For quite some time, Indian-style nourishments have been an installation in Trinidad and Tobago because of the appearance of contracted workers from the nation during the nineteenth century. They carried their plans and culinary information with them, which were additionally changed by the nearby Caribbean flavors and fixings recently accessible to them.
It brought about a rich and energizing menu of scrumptious ‘Trini’- style Indian nourishments that possess a strong spot in Caribbean cooking.
One of the territory’s little known culinary privileged insights is curried flatbread sandwiches called DOUBLES, which are an extraordinary case of Trinidad and Tobago’s long-standing custom of Indian-based food.
The list goes on about the knowledge and information one can learn about this unique cuisine, but here we would like to share a recipe worth trying for every exotic food lover. Try our Natalie’s Trinidadian fish stew recipe by following our adaptable and easy instructions.
Let’s marinate the fish first. Pour the lime juice into a bowl and swirl it on the whole bowl as the sides will be covered with lemon juice. Now put fish in between and add the remaining liquid on top of it.
Separate the thyme leaves from their stalks and crush them with a pinch of salt and white pepper while using a pestle and mortar to make a rough paste. Apply the paste on to the fish smoothly and make sure you don’t break the fish's skin.
Pour some rum in last and rub the fish again to apply it thoroughly. Cover the bowl top and let the fish sit for marination in the fridge for an hour.
Preheat a shallow and wide pan with some frying oil, enough to cook everything. Add in the onion rings and cook them for 4-5 minutes until they change color and become soft. Now add coriander, garlic, tomato slices, and sugar within the frying oil and cook everything for five more minutes while stirring gently. You will see tomatoes leaving their juices, and the aroma will turn sweet. That’s when you will know that your mixture is ready.
Take the marinated fish out of the fridge and put every fillet one by one in the pan. Now pour in the leftover marination mixture in the bowl into the cooking mixture.
Add in three tablespoons of water and Angostura bitters if you are adding them to your dish.
It’s time to give some cooking time to the fish. Cover up with a pan lid and let the fillets cook for 7-10 minutes on low heat. Ensure your fillets and onions don’t turn too soft and still have a little bite feeling to them left after cooking.
Add in some salt and pepper according to taste. Original Traditional Trinidadian dish is tangy-sweet in flavor with lots of thyme and limey flavor. If you wish to make it tangier, taste your sauce and if still feel something missing, squeeze a little more lime into it.
Enjoy the dish with delicious basmati rice r boiled potatoes with some steamed vegetables.