Fish for Lent, 40 ways in 40 days
published:
Thursday | March 20, 2008
Many Jamaicans will have fried fish with either bammy or bun this weekend. - Nathaniel Stewart/Freelance Photographer
Beer-batter Fish
INGREDIENTS
1 pint (560ml) vegetable oil
2 lb (908g) fresh fish fillets (snapper or grouper)
1 tbsp fresh lime juice
4 oz (113g.) flour
1 tsp seasoned salt
1 bottle beer
METHOD
1. Fill a deep fryer or a deep sauce pan three-quarters full with oil heat to 375oF
2. Cut the fish fillets into serving-size pieces and brush with lime juice.
3. Mix two thirds of the flour with salt and pepper in a bowl
4. Add the beer gradually, beating until the batter is smooth
5. Pour the remaining flour on a plate
6. Coat each piece of fish with flour, then dip into the batter, coating well.
7. Fry in the hot oil for 7-8 minutes, turning once.
8. Drain on paper towel or brown paper.
Asian Salmon with Spicy Strawberry Salsa
(Serves 6)
INGREDIENTS
6 x 6oz salmon fillets
3 tbs Kikkoman or Tamari soy sauce
1tbs olive oil
Large handful of cilantro, chopped
Strawberry Salsa
8 oz strawberries, finely diced
1 red cherry tomato, finely diced
1 small cucumber, finely diced
1 chilli pepper or 1/2 Scotch Bonnet, finely chopped
2 stalks of scallion, finely sliced
2 large handfuls of chopped mint
2 large handfuls of chopped cilantro
2 tbs fresh lime juice (2-4 limes)
1 tbs olive oil
Sea salt and black pepper
METHOD
1. Marinade the salmon, in a large oven-proof dish, with the soy sauce, olive oil and cilantro.
2. Place in the fridge for at least an hour.
3. Meanwhile, make the salsa - mix all the ingredients together and season with sea salt and black pepper to taste. 4. Pre-heat the oven 350oF. Bake the salmon for 15 minutes, remove from oven and place on plates. Serve with strawberry salsa.
Steamed Fish
INGREDIENTS
1 lb (450g) red snapper grouper or yellow tail
dash salt and pepper
1/2 tsp garlic powder
1 tsp oil
2 stalks chives/scallion - chopped
4 cloves garlic - minced
4 slices ginger
3 tbs oyster sauce
1 tbs superior soy
1 tsp sugar
METHOD
1. Season fish with salt, pepper and garlic powder.
2. Place fish on heat proof dish and set in a steamer.
3. Steam for 15 minutes or until fish is done. In small saucepan, heat oil add chives, garlic, ginger, oyster sauce, superior soy and sugar.
4. Stir-fry for one minute. Pour over steamed fish.
Snapper Steamed in Spicy Tomato Sauce with Rosemary and Pinto Beans
(Serves 6)
INGREDIENTS
2 tbs olive oil
1/4-1/2 Scotch Bonnet pepper
2 garlic cloves, finely chopped
2 lbs tomatoes, peeled or 2 tins chopped tomatoes
3 large sprigs rosemary
1 tbs olive oil
1 can of pinto beans, drained
6 x 6oz snapper fillets (can use tilapia)
METHOD
1. Heat the olive oil in a pan and fry the Scotch Bonnet and garlic for two minutes.
2. Add the tomatoes and rosemary. Season to taste with salt and pepper.
3. Simmer very gently for about an hour, stirring occasionally.
4. Stir in the pinto beans and simmer for 10-15 minutes.
5. Add the snapper fillets, turn down the heat and cook for five minutes until just firm.
Not only is steamed fish great for the season, it's also very healthy. - Colin Hamilton/Freelance Photographer
Thai marinated Salmon & Artichoke Salad
(Serves 6)
INGREDIENTS
4 x 6oz salmon fillets, skin on
1 bottle of marinated artichoke hearts
4 tbs fish sauce
5 tbs fresh lemon juice or lime juice
1 hot chilli or Scotch Bonnet pepper
1 large bunch cilantro
Foil for wrapping
METHOD
1. Pre-heat the oven 350oF.
2. Place the salmon in a roasting pan along with 2 tbs fish sauce, 2 tbs lemon juice and finely sliced chilli.
3. Cover with foil and cook in the oven for 10 minutes.
4. Meanwhile, chop the cilantro and cut the artichoke hearts into wedges about 1/2 inch thick.
5. Take the salmon out of the pan and place on a clean chopping board to cool for a couple minutes.
6. Peel the skin off and flake large pieces into a bowl with all the juices from the pan, the remainder fish sauce, lemon juice artichokes and cilantro. Keep in the fridge until ready to serve.
Fish Balls
INGREDIENTS
2 lb (900g) mackerel) or bony fish-filleted
2 stalks chives/scallion - chopped
2 cloves garlic - minced
2 slices ginger - minced (optional)
1 tbs oyster sauce
1 tbs superior soy
2 tbs cornflour
dash sesame oil
1/2 tsp salt
1/2 tsp pepper
1/2 cup water
1/2 cup oil
METHOD
1. Scrape fish from the skin and chop. Add chives, garlic, ginger, oyster sauce, superior soy and cornflour.
2. Combine salt, pepper and water, and mix into the fish mixture gradually.
3. Heat oil in frying pan. Fry fish balls and cook until brown. Serve with sauce of choice.
