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Fried Fish In Rich Tomato Sauce
  Debbie Bachu Ragoonath
FOOD
March 2018

Fried Fish In Rich Tomato Sauce

There are delicious dishes that factor into a traditional Easter meal. Whatever one's inspiration is this Easter, the dinner table is usually the place that brings everyone together. Here is one of my favourites for the Easter occasion.

 Fried Fish

Ingredients:

2 lbs. fish steaks/cutlets

1 tbsp. lime juice

½ tbsp. red wine vinegar

1 tbsp. Salt

1 tbsp. minced garlic

2 tbsp. green herb seasoning

3 dash aromatic bitters

½ tsp. white pepper

½ cup vegetable oil

Coating for Fish

 

½ cup flour season with:

½ tsp. salt

½ tsp. white pepper

½ tsp. paprika

½ tsp. ginger powder

1 tsp. baking powder

½ tsp. corn starch

 

Tomato Sauce

 

Ingredients:

½ tsp. lime juice

1 tsp. salt

1 tsp. minced garlic

1 tbsp. green herb seasoning

2 tbsp. Spanish thyme

¼ cup chopped onion

2 medium tomatoes chopped

1 tsp. Worcestershire sauce

1 pimento pepper, seeded and chopped

2 tbsp. vegetable oil

1 tbsp. tomatoes ketchup

1 cup fish stock/vegetable stock

 

Fresh Green Herb Seasoning:

 

3 tbsp. chive

2 tbsp. celery

2 tbsp. onions

1 pimento pepper

1 tbsp. cilantro

2 cloves garlic

2 tbsp. parsley

 

Method

Wash, chop and place all ingredients into mini chopper and chop until fine.

 

Fried Fish

Method:

1. Clean and wash fish with lime juice and water .Pat dry.

2. Season fish with salt, minced garlic, green herb seasoning, aromatic bitters, white pepper and white wine vinegar.

3. Cover and marinate in refrigerator for ½ hour to 1 hour.

4. Coat fish pieces lightly with season flour, dust of any excess flour on the fish steaks/cutlets.

5. Heat oil in a skillet at medium heat and shallow fry the fish on each side for 4 - 6 minutes or until lightly golden brown at medium heat.

6. Remove from skillet and drain on paper towel.

Tomato Sauce

Method

1. Heat oil in sauce pan at low heat, add garlic, onion and brown lightly.

2. Add tomatoes, pimento pepper, green herb seasoning, ketchup, Worcestershire sauce and salt. Sauté for 2 - 4 minutes.

3. Add the fish stock, lime juice and Spanish thyme, simmer for 5 minutes, taste and adjust seasoning.

4. Place fried fish steak/cutlet into tomatoes sauce and simmer gently for 3 - 5minutes or until the sauce coats the back of a spoon.

Note

This dish can be served with boiled and sliced root vegetable [provision] e.g. sweet potatoes, dasheen, yam, cassava, Irish potatoes and a delicious salad.

 

By: Debbie Bachu Ragoonath | FOOD | March 2018


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