Saturday 30th April, 2005

 

Seafood delights

 
 
 
 
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Eating fish and other seafood is something of a way of life here in the Caribbean, and having lots of fish should tempt you to be creative in the kitchen.

Fish is great as an entree but it’s also wonderful as a snack or as a hot appetizer or “cutter.” Lambie or conch is also becoming quite popular and it can also be enjoyed in many ways. One of my favourite ways is spiced up Chinese-style.

Here are some delicious recipes to try and add to your collection.

CHILI GARLIC LAMBIE

1 lb lambie, skin removed, pounded and cut into strips

1 tsp lime juice

1/2 cup cornstarch

1 tbs garlic, finely minced

1 tbs ginger root, minced

3 blades chive

4 tbs vegetable oil

Marinade

1/4 tsp salt

2 tsp cooking wine or water

1 tsp sesame oil

2 tbs soy sauce

1 tsp each chopped ginger and garlic

Sauce

1 tbs chili garlic sauce

1 tbs soy sauce

1 tbs oyster sauce

1 tsp sugar

1/4 cup water

1/2 tsp cornstarch

Mix marinade ingredients and toss lambie in marinade, let stand for 20 minutes.

Heat wok until hot. Add three tbs oil, dredge lambie in cornstarch, then fry in oil for about one minute, remove and drain.

Meanwhile, combine sauce ingredients and set aside.

Clean wok and heat 1 tbs oil. Add minced garlic and ginger and stir fry until fragrant.

Add sauce and stir fry for a few seconds, add lambie, stir until sauce thickens and remove to platter.

Sprinkle with chopped chives.

Serve with plain rice.

Serves 4

Caribbean fish balls with pink sauce

1 lb boneless fresh fish

1/4 cup cornstarch

1/4 cup chopped chives

1/4 cup chopped basil

salt and freshly ground black pepper to taste

1/2 tsp cayenne pepper

1 tbs lime juice

1/2 cup cornstarch

vegetable oil to fry

Place the fish, 1/4 cup cornstarch, basil, chives, cayenne salt, pepper and limejuice in a food processor and process to a paste.

Place the rest of the cornstarch in a plate, then heat some oil in a frying pan or wok.

Form the paste into small balls about one inch in diameter, and dredge in cornstarch, fry until golden and drain on paper towels.

n Makes 15 to 20.

For the dip combine 1/2 cup each of low fat mayonnaise, and unflavoured yogurt, add 2 tbsps horseradish sauce, 1 clove minced garlic, 1/4 cup finely chopped chadon beni. Add 2 tbs ketchup.

Mix and taste and adjust seasonings.

Makes about one cup.

 

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Designed by: Randall Rajkumar-Maharaj · Updated daily by: Sheahan Farrell