Hola,

let’s get right to the recipe for this fish dish.

Did you read the post on “Calypso Rice?” Well, it shows how to prep one half of this meal, so have a look and feel free to put your own ‘sabor‘ to it.

Now let’s talk sauce: fish sauce.

The one we’re making today is sweet n’ sour, and has a little more ‘body’ than a gravy. Why sauce this toss? Since the veggie-fused rice has flavour in and of itself, we’re adding a topping rather than a thin stew – that way, each half of the overall dish has a flavour of its own and they combine to complement each other.

Serves: 2

Ingredients:

2 decent-sized fish steaks (‘catch of the day’ ~ bonito in this case)

2 tsp Jamaican jerk seasoning

1 small bouquet of broccoli

fresh herbs (chives, parsley, thyme)

diced sliver of scotch bonnet pepper

3/4 sliced onion

2 pods of diced garlic

A pinch and 1/2 of brown sugar (honey is ideal)

1 tsp of honey mustard

2 small pinches of salt

2 pinches of each spice (black pepper, paprika, and curry) 

A generous pinch of flour 

1 tbsp of oil

splash of bajan pepper sauce

Fish sauce prep step:

Cube and set fish in a dish and add seasoning all over, along with a pinch of salt, black pepper, curry, and paprika. With clean hands (or a spoon 🥄 ), apply it on both sides and massage in. Cover and set in the fridge for at least 20 minutes ⌚️ : the longer, the more flavour-filled.

Sauce prep step:

1. Remove the fish from the fridge in advance. Add oil to frying pan and set heat to medium-high. Always monitor hot oil, and please remember to swirl the pan so the handle is away from you, alright?
2. Add the onion, garlic, and fresh herbs 🌿 . Let them bronze. Mmmm – smell that lovely aroma? 2 minutes after, add the remaining pinch of salt, spices, and scotch bonnet pepper. Add a little water💦, brown sugar, and honey mustard. Stir.
3. Now, include the broccoli 🥦 as well as the seasoned fish in the mix (same pan.) Keep some H2o nearby in case more is needed. Some fish absorb more, others less.
4. In 3 minutes ⌚️ , stir so the other side of the fish gets some direct-heat time and it’s cooked well all round.  Let that side simmer for 2 minutes and make sure cubes are evenly-toned. Check the consistency (more water if necessary) and add the generous pinch of flour to thicken stew – into sauce. Mix in well, so no lumps.
5. Remove from heat 🔥 , and let it cool for a bit.
6. Plate your prepared calypso rice, add the sweet n’ sour fish sauce, and a splash or two of bajan pepper sauce.

Enjoy!

Recipe by: Indra

Cook with In