Monday, 30 May 2011

Baked Flying Fish with Lime Coleslaw, Macaroni Pie, Tossed Salad

Allot of my cooking is based on my roots as is with most chefs. Our National Dish is Cou Cou and Flying Fish but that is for the older folks, to me the young people's national dish could as well be Macaroni Pie and Baked Chicken.

Here is a picture of some food I made the other day. Rather than fry or steam the flying fish, which are the most common methods, I baked it. This was a simple, great meal and it is easy to re-create even if a person does not have flying fish because any fish can be used and sliced thinly and baked. People like to eat fish with a tartar sauce or some form of remoulade so this is why I added the coleslaw recipe, you get a creamy sauce and a salad altogether.

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10 flying fish washed off in some watered down lemon juice
salt and pepper to taste
home made seasoning of onion, garlic and basil (blend 2 parts onion with one part each of garlic and basil)
Olive oil


10 oz shredded cabbage
5 oz grated carrots
2 tsp fresh lime juice
1 1/2 tbsp sugar
2 to 3 tbsp mayonnaise (a quality brand like Hellman's)
salt to taste
pepper to taste

Method 1:

Put the fish in a bowl and rub on salt and pepper and about 4 tbsp of the seasoning.

Coat a large sheet pan with olive oil and then spread each fish onto the pan flat. Bake at 400 degrees C for about 15 minutes.

Method 2:

Mix the sugar and lime juice together then add the mayo. Try to stir until the sugar is almost dissolved and then toss in the other ingredients and give it a good stir. Taste for salt. Garnish with a little grated lime rind which will also give the dish a fresh smell.

If you want to fry the fish, shallow fry them in oil after dipping them in egg and then coating with a seasoned breadcrumb and flour mixture.


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