Barbados: Bajan Fried Red Snapper with Papaya & Black Bean Rice, Habanero Mango Hot Sauce & Honey Melon Salad
Barbados is a Caribbean island country in the Lesser Antilles region of North America. It is situated in the western area of the North Atlantic Ocean which places it outside of the principal Atlantic hurricane belt. Barbados sits north-east of Trinidad and Tobago and east of the islands of Saint Vincent and The Grandines.
Barbadian (also know as Bajan) cuisine is characteristically Caribbean in flavour with a high accent on seafood & influences from Africa, China, Portugal & Britain. Although many flavour themes & cooking techniques in Bajan cuisine can be seen to have strong linkages to other cuisines of the Caribbean, the thing I noticed when cooking Bajan food was the importance of attention to detail. Exact measurements of spices seemed essential. When working with both powerful flavours & subtle ingredients accuracy can make all the difference to the palatability of food.
Our Barbadian included:
Bajan Fried Red Snapper,
Papaya & Black Bean Rice,
with
Habanero Mango Hot Sauce
Habanero Mango Hot Sauce
&
Honey Melon Salad
Honey Melon Salad
HEAT WARNING:
The Habanero & Mango Hot Sauce is amazingly powerful;
As the Caribbean
Pirates used to say…Enter at your
own risk!
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
BAJAN FRIED RED SNAPPER
INGREDIENTS:
·
1 kg Red Snapper fillets
·
2 large
limes
·
2 teaspoons salt
·
½ tsp white pepper
·
1 egg
·
1 cup 5oz/155g extra fine Panko breadcrumbs
·
1 cup 5oz/155g white flour
·
2 teaspoon paprika
·
½ tsp onion powder
·
½ tsp garlic salt
·
1 tbs
finely chopped fresh basil
·
200ml water
·
Olive Oil for frying
METHOD:
1. De-bone
Snapper fillets if necessary then cut
on an angle into 2cm thick
slices
2. Squeeze
the limes into a bowl with the 200ml of water, add 1 tsp salt and place the
fish into the lime mix to soak for about ½ hour.
3. Remove
the fish, rinse under fresh
running water and pat dry with paper towel.
4. Whisk
the egg in a medium bowl with ½ tsp salt, ¼ tsp white pepper & fresh basil
5. Put
the fish into the egg mixture cover & place in the fridge for an hour, to
allow the flavours to permeate & the fish to continue tenderising.
6. Mix
the flour, breadcrumbs, ¼ tsp white pepper, paprika, ½ tsp salt, onion powder
& garlic salt
7. Heat
a small amount of olive oil in a solid frypan until it is hot
8. To
check if it is ready for the fish drop a pinch of the breadcrumb mix into the
oil. If it begins to sizzle you can fry the fish
9. Take
the fish, shake off excess egg,
coat in the breadcrumb mixture, all round so it is well coated, shake again and
place in the oil
10.
Fry the fish over the medium/high heat for a couple of
minutes. When the crumbs brown use a spatula or fish slice to turn the fish
over.
11.
It will not need a lot of cooking as it is already
virtually cooked by the lime
12.
The frying process is just to heat & crisp the fish
pieces
13.
As fish
pieces cook, take them out of the pan & place on a tray lined with
absorbent paper
14.
When you are ready to serve the meal transfer the fish
to a serving plate
Recipe is a
Q-Zine original drawing on food knowledge & informed by:
http://www.food.com/recipe/seafood-magic-seasoning-copycat-250893
HABANERO & MANGO HOT SAUCE
INGREDIENTS
·
3 Tomatoes
·
2 Mangoes
·
10 Habanero peppers
·
1 sm Papaya
·
1/2 tsp Salt
·
1 cup apple cider Vinegar
METHOD:
1.
you will first have to skin, de-seed & chop the tomatoes
2.
place a medium size pot of water on the stove & bring to
the boil
3.
cut out the stem end of the tomato & cut a cross into the
skin of each tomato
4.
drop tomatoes into boiling water & leave there until skin
begins to peel away then scoop out the tomatoes & re-fresh by dropping into
a bowl of cold water
5.
when tomatoes are cold peel them & dry with paper.
6.
Cut tomatoes in half & squeeze out the seeds then dice the
tomato shells into small dice
7.
Remove seeds from Habanero peppers & dice
8.
Cut mango flesh
from the seed & dice
9.
Peel &
de-seed papaya & dice
10.
combine diced tomato, habanero, papaya & mango in a pot
with salt & vinegar &
bring to the boil stirring often
11.
Simmer the sauce for 1 hour, then remove from the heat &
allow to cool
12.
Puree in food processor or blender.
13.
Refrigerate the sauce for at least one hour before
serving so that the flavours
develop
14.
Be warned; this sauce will come out looking like apricot sauce
but it has a kick like a mule. If you like your food hot you might take a
teaspoon of the sauce. Others might just want a ¼ tsp of less.
This is a Q-Zine original recipe adapted from one found at:
http://www.bigoven.com/recipe/94614/habanero-bahamian-hot-sauce
PAPAYA & BLACK BEAN RICE
INGREDIENTS:
·
1 medium papaya, peeled, seeded, and diced
·
2 teaspoons sunflower oil
·
1/2 cup orange juice
·
1/4 cup lemon juice
·
2 cup chopped red onion
·
2 tablespoons chopped fresh coriander / cilantro
·
1 large finely chopped red bell pepper
·
1 large finely chopped green bell pepper
·
1/2 teaspoon cayenne pepper
·
2 garlic cloves, minced
·
2 (15 ounce) cans black beans, rinsed and drained
·
2 cups brown rice (to make 6 cups cooked)
·
6 cups water
·
2 tsp salt
METHOD:
1.
first cook the brown rice
2.
2 cups uncooked rice will make 6 cups cooked
3.
put rice in a pot with 6 cups of cold water & 2 tsp salt
4.
bring to boil stirring occasionally
5.
when the rice comes to the boil stir well then turn heat back
to the lowest point & place a firm fitting lid on the pot & leave alone
for 30 mins.
6.
After 30 mins turn the heat off & let the rice just sit on
the cooling element for a further 15 mins
7.
Do not remove the lid again until you are ready to serve the
rice as it will stay hot & fluffy inside the pot.
8.
Now it is time to cook the Papaya Black Beans
9.
Heat the sunflower
oil in a large frying pan
10.
add the onion, red, and green peppers to the pan & fry
briefly
11.
now add the orange juice, lemon juice, coriander, cayenne
& garlic
12.
Cook for 5 minutes, stirring occasionally.
13.
Add the balck beans into the pot & stir and cook about 5
minutes.
14.
Do not overcook as you want the fruit to remain firm.
15.
If you need to wait to serve the food put a lid on the pot
& keep both the rice & the back beans covered until ready to serve
16.
When ready to serve, you can either put the rice in a table
ware dish & pour the sauce over, or do as we did & put the rice &
beans in two separate dishes
This is a Q-Zine original recipe adapted from two found at:
HONEY MELON SALAD
INGREDIENTS:
·
1 lettuce
·
1 cup ripe red apple
·
1 cup honey dew melon
·
1 cup ruby grapefruits – cut in segments
·
2 young cucumber – cut into cm squares
·
1 cup firm ripe paw-paw (not Papaya)
·
1-cup firm green kiwi fruit
·
1 cup firm ripe pineapple
·
2 firm firm ripe carambolas/star fruit sliced
·
2 yellow kiwi fruit skinned & sliced
·
100 gm fresh cherries
·
¼ cup sliced onion
·
¼ cup white wine
·
¼ cup honey
METHOD:
1.
wash the lettuce & when it is dry use the best leaves to
line a fruit bowl
2.
Cut fruit in
uniform pieces
3.
reserve carambolas, yellow kiwi & cherries as garnish
4.
As you are cutting the fruit up lay it on lop of each other on
the lettuce along with the cucumber & when all ingredients are on the salad
give it a gentle toss
5.
Mix onion, wine & honey in a small bowl.
6.
decorate with carambolas, yellow kiwi & finally cherries
7.
Chill and serve.
Recipe is a
Q-Zine original drawing on food knowledge & informed by:
http://www.recipeisland.com/category/recipe-island/barbados-recipes/
http://recipes.wikia.com/wiki/Barbadian_Cuisine
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