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CARIBBEAN FISHERIES TRAINING

AND DEVELOPMENT INSTITUTE

FISH PROCESSING UNIT

Recipe
Page

SALADS
Tuna and Pasta Salad
Fish and Green Banana Salad
SAUCES * CONDIMENTS * RELISHES
Black Butter
Garlic & Parsley butter
Basil Pesto
Herb Pesto
Tartar Sauce
Red Pepper Sauce
Mushroom & Tomato stuffing
Rosemary Tomato Sauce
Melongene Stuffing

4-5
6-7

9
10
11
12
13
14
15
16-17
18

POACHED * SIMMERED FISH DISHES


Chaguaramas Chowder
Two Fish Provencale
Cat Fish Gumbo

20-21
22-23
24-25

BAKED FISH DISHES


Fish & Breadfruit Cakes
Terrine de Cro-Cro

27-28
29-30

Whole Baked Snapper with Sweet Pepper


Stuffing
DELI FISH DISHES
Analogue of Salmon with Gingered
Cucumbers

31-32

34-35

FRIED FISH DISHES


Analogue of Salmon Fried Rice
Fried Grouper Chinese Style
Fish Balls
Fish Tempura (Japanese Dish)
Salt-Fish Plantain Fritters

37-38
39-40
41-42
43-44
45-46

GRILLED FISH DISHES


Tandoori * Flounder * Sole * Plateau
Grilled King Fish
Pineapple Glazed Cavalli Ribs
Teriyaki Ingredients & Sauce
Grilled Fish Wraps
Herb or Chilli Oil

48-49
50
51-52
53-54
55-56
57
Page 2

SALADS

Page 3

RECIPE: TUNA AND PASTA SALAD


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
2kg
1.5 kg
500 ml
1 pk
1
1 (6inch)
1 sml
1 doz sliced
2 cloves
1
1 bdl
4 tbsp
1 tbsp

Tuna steaks
Pasta salad twists
Mayonnaise
Carrots
Sweet pepper/bell pepper (red)
Celery stalk
Onion (minced)
Olives (stuffed)
Garlic (minced)
Lime (juiced)
Chatedon benni (minced)
Water
Salt (plus extra if required)
White pepper (as required)
Lettuce leaves (as required)
Page 4

Directions

STEP 1

Prepare a marinade using 4 tbsp water, lime juice, salt, minced garlic and minced chatedon
benni, add fish and marinate 20-30 minutes.

STEP 2

Slice celery stalk and sweet peppers into 1 inch strips and chill, slice carrots similarly and cook 1-2
minutes until just done, chill.

STEP 3

Wrap fish in foil paper and steam in a colander or basket over boiling water. Cut fish into cubes or
flake into inch pieces, cool to room temperature.

STEP 3

In a large bowl add mayonnaise, onion, olives, remaining chatedon


benni and minced garlic, adding salt and white pepper to taste, add
fish and mix gently.

STEP 4

Add remaining ingredient and gently mix to combine chill for at least
1 hour before serving. Serve on a bed of lettuce, garnished with red
sweet pepper strips.

Page 5

RECIPE: FISH & GREEN BANANA SALAD


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
227g/lb
340g/lb
cup
1tbsp

Hot Smoked Fish


Green bananas (Boiled and cubed)
Red pimentos (blanched)
Parsley (minced fresh)

Vinaigrette Dressing
90ml
Olive oil
30ml
White vinegar
1tsp
Mustard
tsp
Salt
tsp
White pepper
1 clove
Garlic (minced)
2tsp
Sesame seeds
Page 6

Directions
STEP 1

Steam fish by placing in foil over boiling water, cool and slice thinly.

STEP 2

Boil bananas in their skins, cool slightly peel and cube or slice diagonally then chill

STEP 3

Remove tops from pimentos carefully scoop out seeds and slice into rings, place into a small sieve and
dip into boiling water, rinse in cool running water and chill.

STEP 4

Add the following ingredients together and mix thoroughly for the vinaigrette, Olive oil, white vinegar,
mustard, salt, white pepper, garlic, and half of the sesame seeds

STEP 5

Add a small portion of the vinaigrette mixture to the chilled fish adding salt and white pepper to taste
and mix gently, set aside. In a large bowl place all of the other ingredients and add the remaining vinaigrette and mix gently but thoroughly finally add the fish mix in gently. Chill and serve garnished
with the remaining sesame seeds

Page 7

SAUCES, CONDIMENTS, RELISHES

Page 8

RECIPE: BLACK BUTTER


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

DIRECTIONS
STEP 1

Mix together capers, olives chopped parsley,


sliced red pepper, and lemon juice or vinegar

STEP 2

Heat butter in heavy-bottomed frying pan, watch


carefully until it turns from caf au lait colour in
rapid stages to deeper and deeper brown until
deep golden brown, and just about to burn, do not
burn, at this critical stage

STEP 3

Slip in the caper mixture down the sides of the


pan, there will be a great sizzling and some smoke
as the cold liquid meets the hot butter. Stir
quickly to mix in all ingredients and remove from
the heat.

STEP 4

Distribute over the grilled fish steaks and serve.

INGREDIENTS
90g/3oz
30ml/2tbsp
15ml/1tbsp
6
1 3x2 inch piece
10-15ml/2-3tsp

Butter
Parsley
Capers
Black Olives (sliced)
Bell Pepper (red)
Wine vinegar (white) or
Juice of 1 lemon

Page 9

RECIPE: GARLIC & PARSLEY BUTTER


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

DIRECTIONS
STEP 1

Prepare fish by dusting with salt and pepper and


brushing with a herb flavoured oil

STEP 2

Heat a flat grill pan and sear fish on one side, until
nicely done (2-3 mins). turn over and sear the
other side then cook until done (2-3 mins more).

STEP 3

Transfer to an heat proof serving dish

STEP 4

pour the black butter sauce over the fish and


serve.

Page 10

RECIPE: BASIL PESTO


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

DIRECTIONS

INGREDIENTS
2 cloves
2 Cups
56g/2oz
56g/1oz
150ml/5fl oz
1 tsp
tsp

Garlic
Basil leaves
Almonds (ground)
Parmesan cheese, freshly grated
Olive Oil
Salt
White Pepper

STEP 1

Mix together the nuts, cheese and oil

STEP 2

Place the garlic and basil into a food processor


and blend to a paste, add the salt and pepper

STEP 3

With the food processor still running slowly


add the oil mixture and blend until emulsified

STEP 4

Place in a jar, cover and refrigerate until required;


allow to come to room temperature before use.

* A mortar and pestle can also be used

Page 11

RECIPE: HERB PESTO


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

DIRECTIONS
STEP 1

Mix together the nuts, cheese and oil

STEP 2

Place the garlic and herbs into a food processor


and blend to a paste (A mortar and pestle may
also be used), add salt and pepper

STEP 3

With the food processor, still running slowly,


add the oil mixture, and blend until emulsified

STEP 4

Refrigerate until required, allow to come to


room temperature, before use.

INGREDIENTS
2 cloves
2 lg cups

56g/2oz
56g/2oz
150ml/5fl oz

Garlic (crushed)
Mixed fresh herbs, (such as thyme,
sage, rosemary, mint, chives and
parsley)
Almonds
Parmesan cheese, freshly grated
Extra Virgin Olive oil
Salt and freshly ground black pepper
Page 12

RECIPE: TARTAR SAUCE


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
1 cup
1 tbsp

DIRECTIONS
STEP 1 Add C mayonnaise dress, vinegar,
garlic, sugar, salt, paprika, onion, parsley and
chives, blend together until smooth

tsp
1 tbsp
1 tbsp

2 sprigs
1 sml stalk
2 tsps
1 clove

Mayonnaise dressing
Capers (chopped)
A dash of paprika
Salt
Green Olives (chopped)
Pickles (chopped)
Onion (small)
Ground parsley
Chives
White Vinegar
Garlic

1 tsp

Sugar

STEP 2 Remove from blender, add remaining ingredients and mix together using a spoon,
chill and
serve with fried or smoked seafood
Page 13

RECIPE: RED PEPPER SAUCE


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
1 tbsp
Oil
1
Onion (finely chopped)
2
Tomatoes, peeled and deseeded
2
Red pepper, roasted, peeled and deseeded
1
Garlic (crushed)
1 sprig
Thyme
2 leaves Chatedon beni
6 tbsp
Water
Salt and freshly ground black pepper

DIRECTIONS
STEP 1

Heat the oil in a saucepan, add the onion


and cook until just beginning to soften. Add
the tomatoes, roasted red pepper, garlic
and herbs.

STEP 2

Add the water and season lightly with salt


and pepper. Cover and cook over a low
heat for 20 mins

STEP 3

Remove the bouquet garni. Liquidize until


smooth. Chill
Page 14

RECIPE: MUSHROOM & TOMATO STUFFING


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
4 + 3 tbsp
3 large
1 tbsp
1 cup
cup
tsp each

Margarine (melted)
Tomatoes (skinned and chopped)
Parsley
Canned Mushrooms (chopped)
Breadcrumbs
Salt and Pepper

DIRECTIONS
STEP 1

In a shallow pan melt 3 tbsp margarine, saut


parsley one minute, add tomatoes and saut until
all liquid is dried up, add mushrooms and saut
one minute.

STEP 2

Mix in bread crumbs and add salt and pepper,


spread stuffing on a plate to cool. Then use to
stuff fish before baking.

Serving Suggestions
Serve with a sauce of choice, baked potatoes and vegetables to complete a meal.

Page 15

RECIPE: ROSEMARY TOMATO SAUCE


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
3 tbsp
6
2 tsp
1
1 med
tsp
tsp
1 tsp
tsp
cup
1 cup
1 inch
1 tbsp

Olive oil
Tomatoes (medium, pureed)
Rosemary (fresh, minced)
Garlic clove (minced)
Onion (minced)
Thyme (minced)
Coriander seeds
Salt
White pepper
Tomato paste
Tomato ketchup
Ginger
Sugar

Page 16

Directions

STEP 1

Heat the oil in a heavy bottomed sauce pan, add onions and cook until they begin to soften or become
shiny, add garlic, thyme, ginger and coriander seeds, saut one minute.

STEP 2

Stir in the fresh rosemary, then add the tomatoes and salt, cook for about three minutes, stirring constantly.

STEP 3

Add the tomato paste, ketchup, sugar and finally the salt and white pepper, stir and lower heat leave
to simmer gently for five to seven minutes. Taste and adjust salt as desired.

STEP 4

Meat balls may be added at this stage

Page 17

RECIPE: MELONGENE STUFFING


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

DIRECTIONS
DIRECTIONS
STEP 1

Mix together flour, geera, paprika, salt and pepper.


Slice melongene, dust with , mixture.

STEP 2

Heat oil and fry melongene pieces. Drain on kitchen


paper.

STEP 3

Heat margarine in a small shallow pan, saute first the


onions until shiny add the garlic, saut for 1 minute,
add the sweet peppers and saut one minute more
add salt and pepper to taste.

STEP 4

Stir in the breadcrumbs and melongene remove from


heat and cool.

2 cups
cup
1 tsp
1 tsp
cup
3 tbsp
5 tbsp
1
cup
56 g/2oz

Melongene cut into, slices or strips or


cubed
Flour
Ground Cumin (geera)
Paprika
Oil
Onions (chopped)
Sweet Peppers (chopped)
Garlic clove (chopped finely)
Bread Crumbs
Margarine
Salt and Pepper to taste
Page 18

POACHED/SIMMERED FISH DISHES

Page 19

RECIPE: CHAGUARAMAS CHOWDER


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
454g

Fish fillets (Snapper, Croaker, or Grouper)

cup

Hot Smoked Fish (chopped)

1 cup

Diced potatoes

1 cup

Hot water or Fish Stock

1 cup

Milk

1 cup

Cream

1 tsp

Salt

tsp

Pepper (white)

tsp

Paprika

1 tsp

Oil

Page 20

Directions

STEP 1

Chop Hot smoked fish into small pieces then saut in 1 tbsp oil, add onions, saut gently, then add potatoes and hot water or fish stock, cook until potatoes are soft.

STEP 2

Cut the fillets into 1cm pieces then add the fish and cook until it flakes

STEP 3

Pour in the milk, cream and season to taste with salt and pepper, heat gently, (Do not boil) serve garnished with chopped parsley.

Page 21

RECIPE: TWO FISH PROVENCALE


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
250g each
3 cups
2 tbsp
1
1 clove
1 - 3inch
1
4 med
1 tbsp
cup
1
tsp

Grouper and Croaker


Fish stock
Olive oil
Onion
Garlic
Celery stalk
Chive
Tomatoes
Tomato puree
White wine
Bayleaf (Laurel leaf)
Tumeric (saffron)
Sliced, toasted garlic bread, drizzled with olive oil
Sprinkled with cheese (optional)
Page 22

Directions

STEP 1

Puree onion, garlic, celery, chive together, then puree tomatoes separately.

STEP 2

Heat oil, saute onion mixture 10 minutes until soft do not brown, add pureed tomatoes and tomato
puree, stock wine, bayleaf and saffron, bring to the boil, reduce to a simmer.

STEP 3

Add salt and pepper to taste, add fish strips and simmer 5-10 minutes until the fish is cooked.

STEP 3

Taste, adjust salt and pepper as desired. Serve with croutons and grated cheese

Page 23

RECIPE: CAT FISH GUMBO


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
454g

1
2
1
1

1
2
2
1
6

Skinned Cat Fish Fillets or other skinned non oily fish


cup chopped celery
cup chopped green bell pepper
cup chopped onion
clove garlic, finely chopped
leaves chatedon beni
whole bay leaf
slice hot pepper
cup olive oil
can or 454g (lb) tomatoes
cups fish stock
tsp salt
cups cooked rice
ochroes (diagonally sliced)

Page 24

Directions

STEP 1

Thaw frozen fillets, cut into 1 inch pieces

STEP 2

Gently heat oil in a heavy bottomed sauce pan. Saut celery, green pepper,
onion, garlic, and chatedon beni till tender

STEP 3

Add fish stock bring to a boil then add tomatoes, ochroes, hot pepper, bay
leaf and salt, cover, reduce to a simmer for 8-10 mins

STEP 4

Add fish, cover and simmer for 8 mins more or until fish flakes easily when
tested with a fork, - taste and adjust salt.

STEP 5

Remove Bay leaf. Place cup of rice in each of six bowls. Fill with Gumbo

Page 25

BAKED FISH DISHES

Page 26

RECIPE: FISH AND BREADFRUIT CAKES


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
454 g
700 g
28 g
300 g
2
100 g
150 g

Smoked fish
Breadfruit
Butter
Cheese
Eggs
Breadcrumbs
Almond (toasted) 100g ground
And 50g silvered
Salt & White pepper (to taste)
Paprika to garnish

Page 27

Directions

STEP 1

Steam and flake smoked fish

STEP 2

Peel breadfruit and cut into pieces , place in a heavy saucepan with water just covering, add salt and boil
until just done,

STEP 3

Drain away remaining water and crush/mash, while the breadfruit is still hot. Cool breadfruit until just
warm, mix in butter, cheese, eggs, salt and white pepper finally mix in flaked fish.
STEP 4
STEP 5

STEP 6

Form the mixture into rounds and pat into the shape of a fat cookie.
Mix breadcrumbs with ground almonds and use to coat rounds pressing gently
into the surface, place on a greased cookie sheet, pressing down neatly to shape.
Dust the centre of each round with paprika and place 3-4 slivers of almonds
on top, bake in a preheated moderate oven (350) for about 20-25minutes until a
beautiful nutty brown. Serve warm.

Page 28

RECIPE: TERRINE DE CRO-CRO


INGREDIENTS

CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

FISH PUREE
500 g
1 clove
1 sml
tsp
75-100 g
75-100 g
75 g
2 sprigs

DIRECTIONS

Cro-cro fillets
Garlic
Onion
salt
Broccoli
Carrots
Corn (whole kernel)
Parsley
BECHAMEL
2 tbsp
2 tbsp
1 cup
1 tsp
tsp
1 tsp
125 ml
1

Flour
Butter
Milk (cold)
Salt
White pepper
Gelatine
Mayonnaise
Eggs

STEP 1

Prepare the bchamel sauce in a small sauce pan


by heating the butter, adding the flour, cook gently about one minute without colour, remove from
heat and whisk in the cold milk; return to heat
and season with salt and white pepper, cook gently on low heat until thickened and glossy, stirring
constantly.

STEP 2

Remove the bchamel from heat and add gelatine.


Dot a drop of butter over the top to prevent a skin
forming, cover and allow to cool to almost room
temperature.

STEP 3

Skin cro-cro fillets and remove any remaining pin


bones, add the salt and minced garlic and onion
then puree using a food processor. Cover and
keep cool.

Page 29

Directions
STEP 4

Prepare the carrots and place in a separate bowl, then puree the broccoli and place in a separate bowl.

STEP 5

Whisk in the egg and mayonnaise into the cooled bchamel sauce.

STEP 6

Separate the pureed fish into three equal portions, add one portion to the carrots, one to the broccoli
and place one portion into a blender.

STEP 7

Divide the bchamel mixture into three portions, slowly adding one portion to the fish in the blender,
blend until smooth but not runny, (all may not be required) turn out mixture into a bowl and add
whole kernel corn.

STEP 8

Using another portion of the bchamel sauce blend together with the fish and carrots to a similar consistency as the first; using the final portion blend with broccoli.

STEP 9

Layer in a loaf dish beginning with the broccoli and ending with the carrots, place dish into a larger
pan with hot water, coming up to just over half the sides of the loaf dish and place in a pre heated
oven (350F or 170C) and cook until set, remove from heat and allow to cool, chill at least 4 hours
before serving.

Page 30

RECIPE: WHOLE BAKED SNAPPER WITH SWEET PEPPER STUFFING


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS

Preparation of a Marinade
This is a flavouring liquid in which fish can be soaked,
before baking, grilling, or frying. First select a flavouring ingredient and herb from the list in addition to
which garlic and any member of the onion family such
as chives, shallots, spring onions should always be
included. The quantity given would be enough to
marinate approximately 454g (1lb) of fish so you may
need to increase the amount.

1-1kg (2-3lb)

Dressed Snapper or Ancho (with head on)

1 cup Green

Sweet peppers cut into strips or cubed

tbsp

Parsley

3 tbsp

Chopped Onions

Garlic Clove chopped finely

cup

Bread crumbs

56g/2oz

Margarine

Olives (chopped)

Pimentos (Red)

Page 31

Directions
STEP 1

Place dressed fish into a marinade of your choice. Make slashes at the thicker parts of the fish if
necessary and marinate 1 hour turning as required.

STEP 2

Prepare stuffing in the following manner, place cut peppers into a sieve and dip into boiling water and
rinse under cool running water drain thoroughly (blanch and refresh).

STEP 3

Heat 28g of the margarine in a small shallow pan, saut first the onions until shiny, add the parsley
and garlic saut 1 min, add the pimentos and saut 1 min, mix in sweet peppers and olives add salt
and pepper to taste and stir in the breadcrumbs remove from heat and cool.

STEP 4

Melt the remaining margarine. Remove fish from the marinade and pat dry, brush the body cavity
with melted margarine, place stuffing loosely inside and secure with small wooden skewers. Brush
the outside with the remaining margarine.

STEP 5

Place in a shallow baking dish and bake at 375 approximately 20-25 minutes baste again after removing from heat.

Serve with baked potatoes and vegetables in a cream sauce to complete a meal.

Page 32

DELI FISH DISHES

Page 33

RECIPE: ANALOGUE OF SALMON WITH GINGERED CUCUMBERS


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
227 g
227 g
tsp
tsp
3 tbsp
1
1 tsp
cup

Analogue of salmon
Cream cheese
Salt
White pepper
Parsley (minced)
Garlic clove
Onion (minced)
Slivered almonds

GINGERED CUCUMBERS

Serving Suggestions
Serve alone or on halves
of dinner rolls, bagels or crackers

2-3 / 280g
5 tbsp
4 tbsp
1 tbsp
2 tbsp
1 tsp

Cucumbers (small seedless)


Ginger (finely shredded)
Sugar
Salt
Vinegar
Dill to garnish
Page 34

Directions
STEP 1

Wash cucumbers and do not peel, slice paper thin, mix thoroughly with ginger and other ingredients,
marinate at least 4 hours or overnight.

STEP 2

Toast slivered almonds, cool and set aside.

STEP 3

Remove cucumbers from marinade and allow excess marinade to drain away, arrange on serving platter.

STEP 4

Cut analogue slices into neat rectangles 4x5 cm, in a bowl mix together the cream cheese and the rest
of the main ingredients, except almonds and parsley.

STEP 5

Pipe a length of cream cheese mixture unto the length of each rectangle close to the edge, neatly roll
up into a pencil shape allowing the excess cream to peep out at both ends.

STEP 6

Divide into 2 portions, dip the ends into the toasted almonds and arrange on the gingered cucumbers.
Garnish with dill and serve chilled.

Page 35

FRIED FISH DISHES

Page 36

RECIPE: ANALOGUE OF SALMON FRIED RICE


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS

This Fried Rice

227g/ lb

Long grain rice

170g/6oz

Analogue of salmon

1 bdl

Chives

cup

Whole kernel corn

1 piece

Ginger (size of a garlic clove)

Garlic Clove

3 tbsp

Oil

1 tbsp

Fried rice seasoning


Salt to taste

is quick and easy to prepare


and has great flavour.

Page 37

Directions

STEP 1

Parboil rice until almost done in salted water, rinse under cool running water until cool
and drain thoroughly. Rice should be still quite firm and grainy.

STEP 2

Cut analogue into small cubes approximately cm - 1 cm, slice chives in small diagonal pieces keeping
the leaves separate from the bottom parts, chop ginger finely chop garlic clove finely .

STEP 3

Heat oil in a wok until very hot, add ginger, garlic and of the chives (using mainly the bottom parts)
add rice and stir fry until very hot and almost completely cooked. Add corn, the chopped analogue
and fry rice seasoning, stir fry about one minute.

STEP 4

Remove from heat place in a serving dish and garnish with the remaining chives and serve hot.

Page 38

RECIPE: FRIED GROUPER CHINESE STYLE


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
908g (2lbs)
2 tbsp
cup
1 cup
1 cup
3 tbsp
1 cup
1 lg
1 tbsp
110 g

Grouper steaks
Parsley (chopped)
Flour
Sugar
Water or Fish stock
Cornstarch (plus 1 tbsp water)
Vinegar
Green Pepper (cut into strips)
Soy Sauce or Rocou
Pineapple chunks
Salt and White pepper

Page 39

Directions

STEP 1

Remove bones and cut steaks into bite sized portions and roll in flour seasoned with salt and white
pepper.

STEP 2

Place fish in heavy-bottomed frying pan which contains about inch of fat, hot but not smoking . Fry
at moderate heat, when fish is brown on one side turn carefully and brown on the other side
(approximately ten minutes total depending on the thickness of the fish). Drain on absorbent paper.

STEP 3

Drain away excess oil from the pan, add vinegar, sugar, water or fish stock, green pepper and pineapple chunks, simmer for ten minutes.

STEP 4

Combine cornstarch water or Fish stock and soy sauce or Rocou to make a thin paste, add gradually to
hot sauce and cook until thick, stirring constantly. Transfer fish to serving dish, pour sauce over fish
and serve warm.

Page 40

RECIPE: FISH BALLS


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS

Serving Suggestions

454 g (1lb)
1 tbsp
1 sprig
1 or 2 sml
tsp
1 tbsp
1 tbsp
1 cup (120g)
cup

Minced Fish
Parsley (finely chopped)
Celery (finely Chopped
Onions
Salt
Soy sauce
Ground oats
Seasoned Bread Crumbs
Oil

Serve warm over noodles or on toothpicks with


some of the sauce for dipping.
Page 41

Directions

STEP 1

Remove the skin, bones and dark red meat areas, mince fish.

STEP 2

Add salt, finely chopped parsley, celery, onions and soy sauce.

STEP 3

Mix together oats and seasoned bread crumbs and white pepper, add to the mixture.

STEP 4

Mix to a firm consistency, form into balls, chill in the refrigerator for ten minutes.

STEP 5

Using a grill or heavy bottomed frying pan, heat until very hot, add oil to cover the surface and prevent sticking. Place the balls in the pan and roll the pan gently until the surfaces
are lightly browned, and the balls are just about cooked.
STEP 6

Add Rosemary Tomato Sauce to pan and heat thoroughly,


simmer for one minute, and serve warm over noodles.

M. Quamina - F.P.U. - C.F.T.D.I


Page 42

RECIPE: FISH TEMPURA (JAPANESE DISH)


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
454 g
1-1.5 l

Fish fillets
Oil (for deep frying)

TEMPURA BATTER
2
Eggs
1
Cups iced water
2 cups
All purpose Flour (sifted)
DIP
cup
cup
1 tbsp

Soy Sauce
Ketchup
Sugar

Page 43

Directions
STEP 1

Prepare fish fillets by washing with chilled water and cutting into strips.

STEP 2

Prepare batter by breaking eggs into a well chilled bowl, add sifted flour, add iced water and mix
loosely by folding with chopsticks to a lumpy batter, (batter should be a mixture with lumps of dry
flour)

STEP 3

Mix together all ingredients for dip, add hot pepper if desired.

STEP 4

Heat oil, dip fish strips into lumpy batter, fry turning once or twice, should be lightly coloured, drain
on absorbent paper and serve hot with dip.

Page 44

RECIPE: SALT-FISH PLANTAIN FRITTERS


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
200 g
2 lg
3 cups
cup
4 tsp
2 cups
cup
cup
doz

Salted fish
Plantain (ripe, mashed)
Flour (sifted)
Seasoning of choice (chive, parsley etc. finely
chopped)
Baking powder
Oil (for deep frying)
Water
Sugar
Red Pimentos (chopped)

Page 45

Directions

STEP 1

Sift flour and mix together all dry ingredients, make a well in the mixture

STEP 2

Add mashed plantains, salted fish and chopped seasoning ingredients including pimentos.

STEP 3

Add water and mix to a soft dropping consistency, leave for half hour to set.

STEP 4

Heat oil and fry by spoons full until golden brown, drain on absorbent paper.

STEP 5

Serve with dip or relish of choice.

Page 46

GRILLED FISH DISHES

Page 47

RECIPE: TANDOORI/FLOUNDER/SOLE/PLATEAU
CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
454 g
tsp
tsp
tsp
tsp
1 tsp
tsp
tsp
300ml
2 crushed
1 tsp
3 tbsp

Fillets or Pan dressed Fish


Chilli powder
Tumeric
Ground coriander
Ground cumin
Ground ginger
Garam masala
Salt and pepper
Natural yogurt
Garlic cloves
Rocou
Olive oil
Chaetdon benni, red hot pepper strips and lime to
garnish

Page 48

Directions

STEP 1

place pan dressed fish or fillets in a large dish that holds them in one layer.

STEP 2

Mix all spices and other ingredients together adding pepper to taste

STEP 3

Pour the mixture unto the fish and leave to marinate 4 hour

STEP 3

Remove from dish, being careful to keep saturated with the marinade and roast in preheated moderate
oven 180 C gas mark 4, for approximately 15 minutes, alternatively cook on a charcoal grill by direct
heat.

Page 49

RECIPE: GRILLED KING FISH - WITH BASIL OR HERB PESTO


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

DIRECTIONS
STEP 1

Prepare fish by dusting with salt and pepper and


brushing with a herb flavoured oil .

STEP 2

Preheat grill (highest setting) or heat a heavy


bottomed grill pan.

STEP 3

Sear fish on one side, until nicely browned


(3-4 mins) transfer to wire rack or flat tray, grilled
side down.

STEP 4

Spread pesto on un-grilled side, place under hot


preheated grill and cook (3-4 ins) until second
side is done and pesto just begins to brown.

INGREDIENTS
500 g

Shark or King Fish Steaks

2 oz

Herb Flavoured Oil


(refer to handout)

Page 50

RECIPE: PINEAPPLE GLAZED CAVALLI RIBS


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
2kg

Cavalli steaks (from collar bone area)

GLAZE

MARINADE
Garlic (minced)
Chatedon benni (minced)
Water
Salt
GARNISH
Pineapple top
cup sliced blanched red peppers

2 cups
1 cup
1 cup
2
2
2 tbsp
4
1 pod

Pineapple (fresh, ripe)


Pineapple Juice
Sugar
Jalapeno peppers (sliced)
Limes (juiced)
Cornstarch
Cloves
Cardamom
Salt

Page 51

Directions
STEP 1

Prepare a marinade using the water, salt, garlic and chaetdon benni

STEP 2

Slice the steak into two by cutting between the top part, (the belly part is already separate). Place the
pieces in the marinade, and leave to marinate one hour.

STEP 3

Prepare fresh pineapple by washing the pineapple and slicing off the head with the leaves (reserve for a
garnish), peel and remove eyes from pineapple and cut into cubes, reserve some for use as chunks.

STEP 4

Blend fresh pineapple with juice to a smooth puree. In a medium sauce pan place puree together with
the rest of the ingredients for the glaze, except cornstarch and two tablespoons of pineapple juice.

STEP 5

Heat mixture to boiling point while stirring constantly, cook until reduced to 2/3 of the original amount,
add reserved pineapple chunks.

STEP 6

Mix the cornstarch with 2tbsp of pineapple juice and add to the pan stirring constantly, cook for about
2min until thickened and glossy, remove from heat, divide into 2 parts and keep warm

STEP 7

Remove fish from marinade and drain off excess liquid, brush fish with one portion of the glaze and place
fish on the grill. Grill the fish ribs, turning gently and constantly and basting with some of the pineapple
glaze as necessary,

STEP 8

Arrange grilled fish on a serving platter and garnish with pineapple top and blanched red peppers, serve
with warm pineapple glaze.
Page 52

RECIPE: TERIYAKI INGREDIENTS & SAUCE


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
1 tsp
Dry mustard
1 clove
Garlic (crushed)
tsp
Ginger (crushed)
2 tbsp
Brown sugar
cup
Soy Sauce (light Japanese)
thickFish steaks (cubed)
1 can
cup
1 doz
1 doz
1 doz pieces

Pineapple chunks
Pineapple Juice (drained)
Cherry tomatoes (halved)
Cocktail onions
Sweet pepper (cubed)

Page 53

Directions
STEP 1

Mix together mustard, garlic, ginger, sugar, soy sauce and pineapple juice, to make marinade.

STEP 2

Place fish cubes in marinade cover and refrigerate at least hour, drain fish and reserve marinade.

STEP 3

Thread fish alternating with pineapple chunks, tomatoes, onions and sweet pepper unto skewers.

STEP 4

Cook over hot coals or on a grill basting with the


marinade. Any remaining marinade may be
cooked in a microwave oven on high and used as a
dip for the grilled fish.

Page 54

RECIPE: GRILLED FISH WRAPS


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
454 g
1 tsp
1 clove
tsp
2 tbsp
1 tbsp
cup (125ml)
cup (63 ml)
1 doz
2
1 each
1 sml
1 doz leaves
1 btl
2 packets
4 tbsp

Fish fillets (cut into strips)


Dry mustard
Garlic (crushed)
Ginger (crushed)
Brown sugar
Oregano
Soy Sauce (light)
Pineapple juice
Tomatoes (medium)
Onions
Sweet pepper (red & green)
Carrot
Lettuce
Garlic Sauce
Wraps
Oil
Page 55

Directions

STEP 1

Mix together mustard, garlic, ginger, sugar, soy sauce and pineapple juice, to make marinade.

STEP 2

Place fish strips in marinade cover and refrigerate at least hour, drain fish and reserve marinade.

STEP 3

Gently heat the oil with oregano in a small omelette pan until fragrant, remove from heat cool and add
4-5 tbsp of the reserved marinade to the oil and brush on to the fish strips.

STEP 4

Grill the fish strips, at high heat, while basting generously with the oil marinade mixture, add more of
the marinade as required. This should take between 3-5 minutes.

STEP 5

Test one piece to ensure that it is cooked, the fish should be white and opaque on the inside and a nice
glossy brown on the outside.

STEP 6

Arrange, fish and other vegetables on the open wraps and roll to close forming a cylindrical shape,
slice each roll into two pieces and serve with garlic sauce.

Page 56

RECIPE: HERB OR CHILLI OIL


CARIBBEAN FISHERIES TRAINING & DEVELOPMENT INSTITUTE

INGREDIENTS
570 ml (1 pint)

Olive Oil
A selection of herbs, such as rosemary,
thyme, basil, chatedon benni or
red chilli

DIRECTIONS
STEP 1

Pour the oil into a jar and add the herbs or chilli.
Cover and leave to infuse for 1 week.

STEP 2

Use as required.

Page 57

CARIBBEAN FISHERIES TRAINING


AND DEVELOPMENT INSTITUTE

Western Main Road


Chaguaramas
P.O. Box 1150
Port of Spain, Trinidad and Tobago
West Indies
Phone: (868) 634-4276/634-4587
(868) 634-1865/634-1635
Fax: (868) 634-4405
Email: info@cftdi.edu.tt Website: www.cftdi.edu.tt

Page 58

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