Seafood Archives | Page 22 of 36

Tehya and I had the pleasure of being hosted by the City and Mayor of Seoul Korea a couple years ago and it was one of the most amazing culinary and cultural experiences we’ve ever had. You know a trip is starting off on a good note, when on your 14hr flight your first meal comes with a tube of peppersauce (Gochujang)! A rich, deep pepper paste with a hint of fermentation, balanced by the gentle heat of the peppers and an undertone of soy (sauce). This recipe is in memory of the beautiful people f Korea and the way the City of Seoul catered to our many senses and opened the door for my awareness of the rich culinary culture of Asia.

You’ll Need…

1 lb medium shrimp
2 scallions
1 scotch bonnet
2 birds eye pepper
2 cloves garlic
1/2 teaspoon grated ginger
1 teaspoon sesame oil
2 table spoon Soju
2 table spoon Korean chili paste (Gochujang)
1 teaspoon soy sauce (light)
pinch of salt

Tips: Substitute Chinese cooking wine for Soju, add fish sauce instead of salt and tomato paste (1 teaspoon) for the Korean chili paste.

Prep you ingredients .. clean and devein the shrimp, chop the garlic finely, slice the scotch bonnet pepper (wash you hands with soap after), chop the scallions and grate the ginger.

Heat the oil in a non-stick pan or wok on a low flame, then go in with the garlic and the ‘white’ ends of the scallions. Allow it to gently cook for a couple minutes.

Add the scotch bonnet pepper as well as the Bird’s eye chili (bird pepper in the Caribbean) – open your kitchen window and turn on the exhaust fan above your stove if you have one, as the fumes with the frying pepper will be extreme.

Please note that I included the seeds of the pepper for that EXTRA kick, but you can exclude them if you’re ‘shy’ of real Caribbean sunshine. Turn the heat up to medium and add the shrimp. Stir well and cook until they turn pink (about 3-4 mins).

Now add the soy sauce, pepper paste and a pinch of salt (I didn’t mention it in the ingredient list.. but you can balance things with a pinch of sugar if you want).

Stir well and cook for 2 minutes, then add the Soju and top with the green parts of the scallion. Stir well.. turn off the stove and get ready to enjoy a perfect example of East meets West (Korea + Caribbean) in the form of a brilliant pepper shrimp.

Quite honestly, I enjoyed these as they were, but as a meal you can place this on a bed of steamed rice and you’ll have a delightful (but spicy) meal. A great snack (we say Cutters or cuttas in the Caribbean) for when you’re enjoying some adult beverages with friends.

The Caribbean will ALWAYS be “home” for me, but I’m quite intrigued by the possibility of calling Korea (or maybe another Asian country) home for a little while. The food, culture, people and SHOPPING is unlike anything I’ve ever experienced to date.

Grilled Jamaican Escovitch Fish.

July 25, 2015July 25, 20153 Comments

One of the things I looked forward too the entire trip to Jamaica was the FISH. From the jerk, to them being steamed with okra and crackers to my favorite… escovitch! Red Snapper (or Parrot fish) seasoned, perfectly fried, then topped with the spicy pickled dressing known as escovitch sauce. For most the thin slices of Scotch Bonnet were to be avoided, but they were like little prizes between the sweet peppers, scallions, onions and other ingredients in the vinegar based sauce. Any trip to the Caribbean is more than just a homecoming, it’s a culinary extravaganza for me and Jamaica did not disappoint!

You’ll Need…

3 red snapper
pinch sea salt
pinch black pepper
3 sprigs thyme
2 scallions
celery leaves (optional)
1-2 tablespoons olive oil

1/4 cup vinegar
1 lemon
1/2 large shallot
1/4 red onion sliced thin
1/2 cup thinly sliced celery
2 scallions
1/2 scotch bonnet pepper (no seeds)
sea salt
black pepper
6 pimento berries (allspice)
1/2 teaspoon sugar
1 sprig thyme

Note: If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, clean and pat dry the Red Snapper (I used relatively small fish – on sale). Then I gave then a couple shallow cuts along the belly to allow for the dressing to penetrate after grilling and to help cook faster while grilling as well. Open up the belly cavity and stuff with a sprig of thyme, a piece of scallion and the leaves of the celery (if you have any). Then sprinkle some black pepper and salt on the surface (you can do the same with the cavity if you want, but I’m trying to cut back on my salt intake) of the fish. The final step is to drizzle on some olive oil on the fish (evenly on both sides) so they don’t stick onto the grill.

I would recommend making the escovitch dressing (sauce) about and hour or two in advance so it can marinate in it’s own juices and all the flavors can come together. Basically all you’re doing is slicing all the ingredients very thinly (add the celery and shallot though they’re not traditional – great texture and flavor), add it to a bowl, then go in with the sugar, salt, pimento berries, lemon juice and vinegar. Give it a god mix and place in the fridge. Optionally you can add some thinly sliced bell peppers to the mix if you want.

Remove the dressing out of the fridge about 1/2 hr before you start grilling the fish so it comes back to room temperature (you can also place it in a pan and warm in on the grill if you really want). Brush your grill grates with a bit of veg oil so the fish does not stick (no matter it may still stick) and grill as you would normally do. I did mine directly over a medium flame (coals fire) as I wanted some charred bits and I gave it about 4-5 minutes on each side. Have the escovitch dressing next to your grill as you’ll need it as soon as you take the grilled fish off the fire.

Have a platter ready and as soon as the cooked fish come off the grill, pour the escovitch dressing directly over the fish! The warm fish will brighten-up the flavors of the sauce and really heighten what I believe is the best way to dress grilled fish!

Gluten Free Seafood

Tasty Jamaican Saltfish Rundown Recipe (stewed fish).

June 10, 2015June 10, 2015Leave a Comment

Rundown is yet another stew type dish where there are several variations as you make your way across the Caribbean. From the ingredients used to the technique, you’ll find that as you go from island to island, you’ll encounter subtle (delicious) differences. This recipe was shared with me many moons ago when I first came to Canada and I became friends with the only other Caribbean family who lived the the same apartment building we called home the early years in Hamilton. My friend’s Jamaican grandmother was a general in the kitchen and from time to time she would share some of her secrets with me… she saw the curiosity in my eyes!

You’ll Need…

2 cups prepared salted fish (Salted cod)
3/4 cup green bell pepper
3/4 cup red bell pepper
1/2 scotch bonnet pepper
1 tablespoon olive oil
1/4 teaspoon black pepper
1 medium onion
3 sprigs fresh thyme
1 cup coconut milk
2 pimento berries (optional)
2 scallions (green onions)

Note: remember when handling scotch bonnet peppers to wear gloves and to wash your hands immediately after with soap and water. If doing this recipe gluten free, please pay attention to the full list of ingredients to ensure they meet with your specific gluten free dietary needs.

To learn how to prepare the salted cod for use, watch this video (click the link) How to prepare salted fish for use. I would recommend getting boned salted cod (or any salted fish you like) as it would mean less work having to remove the bones from it.

Prep all the ingredients. If you have access to fresh coconut milk yea! If not, the canned stuff is good (do see my note above if doing this gluten free). Heat the olive oil in a wide pan on a medium heat. then go in with the flaked salted cod (be sure it’s prepared – soaked, boiled, drained .. to remove some of the excess salt). Turn the heat down to low and let it go for about 3-4 minutes.

Add the other ingredients (not the coconut milk yet) and give it a good stir, let it cook gently for another 3-4 minutes so we get a wonderful flavor base.

You will notice that I did not add any salt to this dish as the residual salt in the salted cod will be enough to properly season this dish, however you can certainly taste and adjust near the end of cooking to your liking. Now turn up the heat and add the coconut milk. Bring to a boil, then turn it down to a simmer and let it go until it thickens up a bit.

It will take about 4-6 minutes. Now this depends on how thick you want your gravy.. or if you even want gravy. This is great on rice, pasta, ground provisions or as in my case.. cassava dumplings. So I wanted a bit of gravy (like a stew) this day.

This Jamaican style rundown is simply stunning! As I mentioned above, recipes for rundown varies across the Caribbean, but the one true ingredient is always the coconut milk. Instead of the olive oil, you can always start off with coconut oil and if you’re a bit more daring, you can always use salted mackerel instead of the salted cod if you wish. That recipe.. we’ll tackle another day!

In loving memory of my Jamaican granny! So proud to have known you and to have had the opportunity to visit your final resting place a few years ago in Jamaica. Thanks for your love.

Gluten Free Seafood

Caribbean Fish Soup Recipe.

June 7, 2015June 7, 20151 Comment

There are several variations to fish soups as you make your way up and down the island chain of the Caribbean, so there’s no surprise that I have several recipes in my repertoire. This version is very similar to the fish broff (broth) you’d find in Trinidad and Tobago, which I shared a few years back. Fairly light when compared to the thick stew-like soups we enjoy in the Caribbean, but you can certainly add yams, green cooking bananas, sweet potatoes, dasheen and other ingredients if you like.

You’ll Need…

1 fish head (I used a halibut)
2 cups cubed Cod fish
1/2 large onion
3 scallions
2 tablespoon chopped cilantro
1 whole scotch bonnet pepper
8-10 cups water
2 fish stock cubes
1/4 teaspoon black pepper
1 tablespoon veg oil
1 large potato (cubed)
1/2 lime (juice)
2 cloves garlic
3 sprigs thyme
1 stalk celery
2 cups cubed pumpkin
small bunch watercress (thick stems removed)

* If making this gluten free, do go through the entire list of ingredients to ensure it meets with your specific gluten free dietary needs. (especially the fish stock cube). It’s important that you ask the person in your fish market to clean the fish head for you if you’re new to handling fish.

Heat your soup pot on a med heat and go in with the veg oil. Now add the thyme, celery, onion, scallions and black pepper. Turn the heat down to low and allow that to cook for about 4-5 minutes.

Add the fish head and black pepper and give it a good stir. Then add the water and fish stock cube (if you prefer to use fish stock instead of water, you can certainly do so). Turn the heat to high and bring to a boil.

As it comes to a boil add the diced potato and pumpkin.. then reduce to a rolling boil and let it go for 10 minutes.

Now add the lime juice, cilantro and cubed pieces of Cod and continue cooking for a final 10 minutes. So in total it will cook for 20 minutes from the time it came to a boil. You will notice that I did not add any salt as I find that the sodium content in the fish stock cube is enough to season the soup, however you can taste and adjust accordingly.

I must mention that I added the scotch bonnet pepper when the soup came to a boil, whole. As I wanted the flavor but not the raw heat. At the end of cooking you have two options.. remove it or burst it open and release that Caribbean sunshine (heat). Turn the stove off and add the watercress. The residual heat will heat through the cress!

A lovely light soup as I said at the top, with wonderful flavors of the Caribbean. I must warn you that the fish head will have bones, so be mindful of this when serving this to kids. You will also notice (depending on the fish you use) that it can be a bit oily, so try and skim off some of that oil as it settles at the top of the soup.

Serve with wedges of lime or lemons and some extra watercress will not hurt!

Seafood

Firecracker Shrimp Wantons Recipe.

July 10, 2015February 22, 20154 Comments

At a recent dinner party I was challenged by friends to come up with a firecracker shrimp recipe, but with a Caribbean twist. Being that “challenge” is my second name.. I’m very competitive, a few days later I was in the kitchen loaded with ingredients to take that firecracker shrimp we enjoyed to a whole new level. They were good, but missing were a herbal note and true Caribbean sunshine (heat). Don’t call something ‘firecracker’ when there’s no actual heat but the sort of vinegar based hot sauce they market in North America. According to a pardna..”dem thing juss sour!.. no real heat”.

You’ll Need…

12 large shrimp (cleaned / deveined)
12 wonton wrappers (or 6 spring roll wrappers)
2 cups veg oil for frying
1 to 2 tablespoon pepper sauce (sriracha if that is your thing)
1 teaspoon Caribbean green seasoning
1 tablespoon ketchup
1 tablespoon Soy Sauce
1/4 teaspoon Sesame Oil
1/2 lime (juice and zest)
1 tablespoon white sugar

Tip: to straighten the shrimp (from natural curve) make 2 small cuts on the inside of the curve on the shrimp so they are easier to wrap and will not curl when you fry them.

After you’ve cleaned and de-veined the shrimp.. do leave on the tail ends for presentation and get ready to marinate. Add all the ingredients mentioned above except the veg oil and wrappers, mix well and marinate for 10 minutes.

It’s now time to wrap up these into succulent little packages in the wonton wrappers and fry them till golden brown. If you’re using spring roll wrappers, which are considerably bigger than wonton wrappers, cut them in half (in two triangles). To better understand the wrapping process it may be best if you watch the video below. Basically I dip my finger in the same marinade (you can use water) and run it along the edges of the wrapper so the moisture helps to seal it. Wrap each shrimp in the wrapper, with the tails exposed.

Heat the oil on a medium heat in a wide pan, then gently add about 4-6 to the now hot oil. Please don’t crowd the pan. Takes about 3-5 minutes to fully cook, but do remember to flip them so they brown on all sides. Simply remove out of the oil, place on paper towels to drain off the extra oil and continue frying the rest.

Try to serve warm to really get the rich flavors of the Caribbean bursting in your mouth as you tuck into them. I like serving it with a basic homemade peppers sauce!

If you make these in advance, you can reheat them when your guests arrive in your oven on a low heat (do NOT microwave). If that is the plan, I would recommend not cooking them fully when you originally fry them as you don’t want to shrimp to go like rubber on you.

Back to the dinner party and the challenge.. I’ve noticed that since I’ve been getting a lot of recognition for my escapades in the kitchen through all forms of media and with the recent success of my cookbook.. people are scared to host me now. They’re intimated to have me eat anything they have cooked.

Gluten Free Seafood

String Beans With Shrimp In A Rich Caribbean Curry.

February 17, 2015February 17, 20151 Comment

When you grow up in the ‘country’ areas on the islands, you’re sure to have a kitchen garden where most of the vegetables, herbs and peppers you use in in the kitchen, comes directly from. My brother and I were gardeners from a very young age (not by choice.. especially when we wanted to run football and not tend to plants). Looking back, it seems we always had some sort of beans planted in that small plot of land at the back of our home. Maybe this is where my love for beans of all types originated? In this recipe we’ll use two of my favorite ingredients, string beans and shrimp along with that curry base, this will definitely be delightful.

You’ll Need…

1 lb shrimp
1 teaspoon Caribbean green seasoning
1 teaspoon veg oil (marinating the shrimp)
1 tablespoon veg oil
1/2 cup water
1/2 cup diced bell pepper
1/4 scotch bonnet pepper
3 cloves garlic
1/2 medium onion
1 heaping tablespoon curry powder
2 lbs string beans (any type of green beans)
1/2 teaspoon salt (adjust accordingly)
1/4 teaspoon black pepper

Note: You can use bodi (yard beans), French beans or just about any green beans you enjoy! If doing this recipe gluten free, please go through the entire ingredient list to make sure they meet with your specific gluten free dietary requirements. Be mindful that most curry powder may have flour as a filler, so do read the label.

Trim the edges off the beans, cut into 1 1/2 inch pieces and wash/drain. Dice the peppers, onion and garlic. Remember when handling scotch bonnet peppers you must wash your hands with soap and water immediately after. Peel and devein the shrimp, then season with the green seasoning and the teaspoon of vegetable oil and set aside to marinate for about 10-15 minutes.

Heat a wide pan on medium heat, then add the seasoned shrimp and cook for about 3-4 minutes. Then remove from the pan and set aside as we don’t want to overcook the shrimp (they will go rubbery).

Burn off any liquid in the pan, then add the tablespoon of veg oil and go in with the diced onion and garlic. Turn the heat down to low as we don’t want to burn the garlic but get that lovely flavor out of it. Cook for 3-4 minutes.

With the heat still on low, toss in the curry powder and black pepper, stir well. In this step we’ll toast the curry to release the rich flavors of the spices which makes up the curry blend. This step will also cook-out the sort of raw curry taste.

The curry will go dark and grainy.. that’s exactly what we’re looking for. Turn the heat up to medium and add the trimmed string beans as well as the scotch bonnet pepper. Mix well to get all that lovely curry goodness from the bottom of the pan. Now add the water, cover the pan and bring it up to a boil. When it comes to a boil, lower the heat to low, cover the pan and cook for about 12 minutes. Don’t forget to add the salt at this point as well.

At this point it’s time to go in with the previously cooked shrimp and diced bell peppers and turn up the heat to burn off any liquid at the bottom of the pot. Taste for salt (adjust accordingly) and cook longer (or less) depending on how you like your beans cooked. To stretch this dish you can also add some diced tomato near the end.

You should have plump and juicy shrimp, tender beans and that curry will bring it all together. For a more rich flavor you can use coconut milk instead of water in the cooking process. You may notice that I included some of the seeds of the scotch bonnet pepper.. be mindful that will increase the heat level as most of the heat in such hot peppers are in the seeds and white membrane surrounding the seeds.

Seafood

Pepper Shrimp Recipe – Memories Of Korea.

Grilled Jamaican Escovitch Fish.

Tasty Jamaican Saltfish Rundown Recipe (stewed fish).

Caribbean Fish Soup Recipe.

Firecracker Shrimp Wantons Recipe.

String Beans With Shrimp In A Rich Caribbean Curry.

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