Eating fish/seafood is somewhat 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 entrée but it's also wonderful as a snack or as a hot appetiser or "cutter." Lambie or conchs 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
• 1lb 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 3 tbs oil, dredge lambie in cornstarch then fry in oil for just about one minute, remove and drain.
Meanwhile, combine sauce ingredients and set aside.
Clean wok and heat 1 tbs oil add minced garlic, 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
• 1lb 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 lime juice into a food processor, process to a paste.
Place the rest of the cornstarch into 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.
Makes 15 to 20.
For the dip:
Combine 1/2 cup each of low fat mayonnaise, and unflavoured yogurt, add 2 tablespoons horse radish sauce, 1 clove minced garlic, 1/4 cup finely chopped chadon beni and 2 tbs ketchup.
Mix, taste and adjust seasonings.
Makes about one cup.
