Seafood Archives - Page 5 of 20

How to Make Delicious Saltfish Accras (fishcakes).

May 27, 2025January 7, 20241 Comment

While this recipe is a result of my leftover Incredible Saltfish Buljol (budget friendly) recipe, it’s now commonplace to see me bypass the original way of making Salt-Fish Accra (shared with you over 13 years ago), for this method. Personally I find it to be even more delicious, if possible at all.

You’ll Need…

1 1/2 cups Saltfish Buljol
1 1/2 cup all purpose flour
1 cup milk (adjust) or water
1/2 teaspoon black pepper
3/4 tablespoon baking powder
2 scallions (chopped finely)
Veg oil for frying (about 2 cups)

Notes! Please follow along with the video below as much more is discussed there, plus I don’t have the usual pictures detailing the step by step process as I’d normally have.

Here’s the video tutorial for making the Saltfish Buljol.

In a mixing bowl add the flour, black pepper and baking powder, then give it a whisk to combine everything. I didn’t use any salt in this dish as the remaining salt in the Saltfish Buljol was adequate. However as you take them out of the hot oil, feel free to sprinkle on some salt should you wish.

Now add the Saltfish Buljol, scallions and milk (you may use water should you prefer), then mix to form a wet batter (little less runny than pancake batter). May I recommend that you allow the now complete batter to rest for about 30 minutes for the baking powder to do it’s thing.

Heat the oil on a med flame (oil at about 350 F) and spoon in a tablespoon of the batter at a time. Please have a baking sheet with a wire rack to place the once fried Accras onto. As explained in the video and previous recipes, I much prefer a wire rack to using a bowl or plate lined with paper towels (to prevent them going soggy). Additionally I prefer to use a wok or any pot with high sides, so any possibility of splattering oil onto the stove top (easier clean-up after).

Tip! When you add the batter to the hot oil, give it about 20 seconds, then flip the Accra for even cooking. It will take under 2 minutes to get them golden, but will have to flip them 2-3 times during the process. Keep in mind that they will darken a bit more once out of the hot oil. Should you enjoy crunchy edges, give them an extra 30 seconds or so in the hot oil.

Remember you can always sprinkle on some salt as they come out of the hot oil. Try to serve warm and in most cases these should be served with a side of peppersauce. For me, it’s usually my Caribbean Pineapple Peppersauce. Throughout the Caribbean the recipe will differ a bit and most likely be called something else. I know in Barbados they got Fish Cakes and in Jamaica they’re called Saltfish Fritters.

How to Make Swiss Chard With Shrimp.

May 27, 2025December 29, 2023Leave a Comment

One of the last vegetables to survive into the colder months in my Canadian garden, is usually Swiss Chard! And while nothing will replace Chorai or Dasheen-bush Bhaji as far as I’m concerned, Swiss Chard tends to satisfy my cravings. Therefore I’m always grateful to have some I can harvest fresh and get busy in the kitchen on those cold nights.

You’ll Need…

5-6 lbs Swiss chard (washed, trimmed)
1 lb medium shrimp (peeled and deveined)
3 tablespoon olive oil (divided)
1 1/2 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
3/4 tablespoon (divided) salt
3/4 teaspoon black pepper (divided)
4 cloves garlic (smashed)
1/4 Scotch Bonnet Pepper (sliced)
1 1/2 tablespoon Coconut Cream

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. May I recommend that you use the video below to follow along as much more about the recipe may be discussed there.

It’s important that you not only wash each leaf individually, but you must check the crevices and stems of them as well, as you rinse with cool water. Then remove the stems and chop them into 1 cm pieces and set aside.

Roll the leaves like you’re making a cigar and cut into 1 cm shreds.

Season the cleaned and deveined shrimp with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, Caribbean Green Seasoning and curry powder. Mix well and allow to marinate for about 15-20 minutes.

Heat the pan (deep) on a medium/low flame and add the seasoned shrimp. Stir well and cook for 3 minutes. Now remove the shrimp and set aside. Add the remaining oil to the same pan.

Add the sliced Scotch Bonnet pepper (optional) and garlic, turn the heat to low and cook a further 2-3 minutes.

Add the stems of the Swiss Chard as they will take longer to cook than the leaves, stir well and cover the pot. Allow the water from washing the stems and the steam it will create to deglaze the pan and release all the wonderful flavors. Cook for 4 minutes with the lid on.

It’s then time to remove the lid, turn the heat up to medium and add the washed/cut Swiss Chard leaves to the pot. Top with the remaining salt and black pepper and at this point you may add the coconut cream and mix in well. Should you not have coconut cream, add 1/2 cup of coconut milk.

It may seem like a lot as it crowds the pan, but it wilt quickly.

Cook uncovered for about 8-10 minutes.

Try to burn off any liquid which may have sprouted naturally, then add the pre-cooked shrimp and stir well. As the shrimp heats though for 2-3 minutes, taste and adjust the salt to your liking.

Turn off the stove once everything checks out (no liquid at the bottom of the pan and the salt is ideal) and enjoy with rice or hot Sada Roti.

Re-Fried Boiled Plantain.

May 27, 2025December 27, 2023Leave a Comment

The perfect combination of sweet and savory with the merger of ripe plantain and salted fish, as we do in the Caribbean. As explained in the video below I always have leftover plantain since I’m the only one in this home who eats it. Frankly, I question if these children are mine every time they refuse my offer for fried or boiled plantain.

You’ll Need…

2 Ripe Plantain (pre-boiled)
‘1 tablespoon olive oil
1 medium onion (sliced)
2 sprigs thyme
5-6 chives
2 cloves garlic (sliced)
1/8 lb salted Pollock (salted fish)
1 pimento pepper (sliced)
1/2 teaspoon black pepper

Notes! Please watch the video below as much more is explained there, especially why I didn’t use any salt and other ingredients you may add to this dish. If doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

In doing this dish please consider that I had leftover boiled plantain for the night before dinner. However you may simply trim off the ends of ripe plantain, cut into 2-3 inch pieces and boil for 5 minutes. Drain, cool and remove the skin. Please boil with the skin on, so it holds its shape, especially if they are over-ripe.

Cut the plantain into bite sized pieces and set aside. Then heat the oil (you may use any oil you prefer and butter is also an option) in a saucepan on medium flame.

Unfortunately I couldn’t locate the full assortment of pictures I took, so this post will be lacking of the step by step images.

Once the oil is hot, add the salted fish (use any prepared salted fish you like) and stir well. Turn the heat down to medium/low and cook for 2-3 minutes before adding the onion, thyme (leaves), garlic and pimento pepper. Should you want the dish spicy, add any hot pepper you like and in the amount you can handle.

For the salted fish, you will want to make sure you remove most of the salt, rehydrate it and remove any of the tiny bones it can sometimes have. Basically I used boned (bones removed), which I poured boiling water on, allowed it to soak until the water was cool and squeezed out that water. Then shred it into smaller pieces.

After about 4 minutes, add the cut plantain pieces into the pan and stir well to coat with the flavors of the other ingredients. Here’s where you’d give it a taste and adjust the salt should you want.

You have 2 options here. Cook the plantain until it’s heated through, or crank up the heat to medium high and cook until you get caramelized edges. This will bring out the natural sweetness of the plantain even further.

ENJOY!

Incredible Jerk Salmon.

December 19, 2023December 19, 2023Leave a Comment

Traditionalists will argue (always) that if there’s no pimento wood and resulting smoke involved, it’s not truly Jamaican jerk. So with that in mind (they do have a point as the flavor of that open fire as it kisses the pimento wood is incredible) we’ll loosely call this “jerk” to avoid the hateful comments.

You’ll Need…

3 salmon fillets
1 tablespoon Jamaican Jerk Marinade
2 tablespoon olive oil (divided)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoon golden brown sugar
1/8 cup rum
1/4 cup orange juice
1 tablespoon butter
2 tablespoon chilled butter
2 tablespoon finely chopped parsley
1/4 lemon (juice)

Notes! Please use the video below to follow along, especially since I have limited photos for the post as I usually do. I used a spicy jerk marinade, however you may use any you prefer. Even your own homemade Jerk Marinade.

With your clean (check for bones and remove) salmon fillets on your cutting board (or plate), season with the black pepper and salt. NOT THE SKIN SIDE!. Then mix the jerk marinade with one tablespoon of the olive oil and brush the salmon flesh (not the skin) with it.

Now preheat your oven to 450F as we’ll finish off the recipe in there.

Heat the remaining oil in an ovenproof saucepan (I used a cast-iron pan) on a medium heat and add the1 tablespoon of butter as the pan gets warm and then the salmon fillets (skin side down).

Try to spoon on some of the butter/oil combo over the salmon to help cook the top and to add some moisture to it.

About 4 minutes later, move the pan away from the heat source and add the run, then tip the pan towards the heat and allow the rum to catch on fire (Flambé). It will burn (flame) for 5 seconds and in doing so. burn off most of the alcohol, leaving that rich rum flavor.

After a minute, add the orange juice and top each salmon fillet with the brown sugar (evenly), bring back to a boil, then into the oven for 3 1/2 – 4 minutes on the middle rack.

As you take it out of the oven add the cold butter to the pan, along with the juice of 1/2 lemon and the parsley. Stir well to create a sort of lemon butter sauce (watch the video below) and top the salmon fillets with said sauce.

Green Fig (cooking banana) With Saltfish.

May 27, 2025December 2, 2023Leave a Comment

When we did the Green Fig Salad we would have already discussed that for the most part, bananas are lovingly called FIG/s and the green ones are used in cooking in the Caribbean. There were comments when I posted the video that these were not figs, so I wanted to clarify things again.

You’ll Need…

2 lbs green cooking bananas (green fig)
1/2 lb boned salted cod (prepared)
2 tablespoon coconut oil
1 large tomato (diced)
1 medium onion (diced)
4-6 cloves garlic (smashed)
2 scallions (chopped)
3-5 bird’s eye peppers (see notes below)
1 teaspoon black pepper

Notes! In doing this recipe gluten free, please go through the full list of ingredients to make sure they meet your gluten free dietary requirements. I used coconut oil, however you may use any oil you prefer using. While I only had Bird’s Eye peppers on hand, you may use any spicy peppers you have or prefer. Or should you not like the dish spicy, the option to leave it out is up to you. Please use the video below to follow along, especially when preparing the green cooking bananas. When shopping for the green bananas (fig) outside the Caribbean, they may be called Green COOKING Bananas.

May I recommend that you try to source boned or boneless (bones removed) salted Cod or any salted fish you can afford. However, as you shred it (after you’ve boiled or soaked) be sure to keep an eye out for tiny bones and remove. Please refer to the video below (or above) to learn how to prepare the salted fish for use, so it’s rehydrated and most of the slated it was cured with, is removed.

In the video below I explained that you could peel the green bananas before boiling, but this step is much easier. Simply cut off both ends, then using a paring knife, cut the length of the banana, the depth of the skin. Then place them in a pot with water, bring to a boil, reduce to a rolling boil and cook for 10-12 minutes.

Drain and allow it to cool before peeling off the skin.

I explained in the video that I didn’t salt the water when boiling the green figs (banana) as I’m trying to cut back on the salt intake in my diet. Traditionally, 3/4 teaspoon of salt is added to the water.

Heat the coconut oil in a wide saucepan on a medium flame, then add the prepared salted Cod and stir well. Reduce the heat to low and cook for 3 minutes to flavor the oil.

After 4 minutes, add the onion, garlic, scallions, black pepper and tomato to the pan and stir well. The goal is to soften everything and in doing so, combine all of those flavors. Should you have some fresh thyme, add a couple sprigs (not mentioned in the ingredient list). Additionally, should you want to add diced bell peppers, you’re more than welcome to do so at this point.

The cooked green bananas should be cool enough to handle at this point. remove the skin (discard) and add them to the pan with everything. Feel free to cut them into smaller pieces should you prefer. I added the Bird’s Eye peppers whole as I didn’t want the heat throughout the dish (I munched on the peppers as I ate later). Should you want the raw heat, cut the peppers into small pieces and add them when you added the onions etc.

All we have to do at this point is coat the bananas with that lovely base we created, heat them though and we’re done. Essentially you’re looking at about 4-6 minutes or a med/low flame.

This is a complete meal. Serve with a few slices of ripe avocado and enjoy!

Easy, Flavorful Saucy Pepper Shrimp Recipe.

December 7, 2023November 25, 20231 Comment

Saucy, Spicy and Simply Delicious. Over the years I’ve shared several pepper shrimp recipes with you all, based on my experiences and general love for this spicy seafood dish. There’s my Classic Island Pepper Shrimp, my Memories of Korea Pepper Shrimp, the Jamaican Pepper Shrimp after a trip to the island and even a Fried Rice done with Pepper Shrimp. Yet I’ve never shared this version of pepper shrimp with you. Until now!

You’ll Need…

1 lb large shrimp
1 tablespoon chili oil
2 scallions (sliced)
3 Jalapeño peppers (sliced)
1 Pimento pepper (sliced)
1 lemon (divided) | 3/4 cup water
1/2 cup tomato ketchup
3/4 teaspoon black pepper
salt (see note)
1 teaspoon dark soy sauce
1 teaspoon Sesame oil
1 medium onion (large dice)
4 cloves gallic (crushed)
1 teaspoon grated ginger
1 tablespoon chili garlic sauce
6 bird’s eye pepper (sliced)

Notes! Please follow along with the video below. This is meant to be a spicy dish, but you can tailor the heat level to your own tolerance. I explained why I didn’t add any salt to the dish in the video below, however you may add 1/2 teaspoon or so at the end, should you wish.

Peel, devein and wash the shrimp with cool water and the juice of 1/2 the lemon.

Heat the oil (if you cannot source the chili oil, use veg oil) in a saucepan on a medium flame, then add the onion, Jalapeño and Bird’s Eye peppers and cook for 2 minutes. Then turn the heat down to med/low and add the Pimento pepper, garlic and ginger.

After 3 minutes you may now add the chili garlic sauce, tomato ketchup, black pepper, soy sauce and Sesame oil. Stir well. Add the water and bring to a boil, then reduce to a simmer.

With your heat at med/low, add the shrimp to the pan and stir well. The goal is to cook it for 2-3 minutes, then turn the stove off so the residual heat will continue cooking things. Try your best to not over cook the shrimp.

As you turn off the stove taste the sauce for salt and adjust to your liking. Add the chopped scallions and finish with the remaining lemon juice. Should you want to add 3/4 teaspoon of white sugar to the sauce for a sweet and spicy sort of finish, feel free to do so.

As we discussed in the video you may add bell peppers and thinly sliced carrots to the dish if you wish. If you prefer using Habanero, Scotch Bonnet or any other spicy peppers other than the Bird’s Eye, it’s your choice yea.

I enjoy this as a snack, but it’s excellent served with rice.

Steamed Red Snapper (fish).

December 7, 2023November 16, 2023Leave a Comment

There’s always the call for more fish recipes from fans of my work and I really wish I could share others. While lake and river fish (what I call sweet-water fish) are very accessible in Ontario, I’m not a fan of them. I find that they lack flavor and the texture tends to be very mushy. And YES, I can secure ocean or salt water fish at the different West Indian and Asian markets, but most days they’re VERY expensive. I don’t mind paying the price eh.. however I’m the only one in my home who eat the stuff, so logically it makes little or no sense to spend the money. The only fish my daughters will eat is their grandmother’s fried King Fish. Hopefully I can get Zyair on the fish train soon.

You’ll Need…

2 red snapper (about 3/4 lb each)
8 sprigs thyme (divided)
4 scallions
1 medium onion (sliced)
1 medium tomato (diced)
2 cups fish stock
1 teaspoon sea salt (divided)
1 teaspoon black pepper (divided)
8-12 okra (trimmed)
1/2 yellow bell pepper (chopped)
1/2 orange bell pepper (chopped)
5 cloves garlic (smashed)
2 tablespoon Olive oil
1 lb pumpkin (large cube)
1 medium christophene aka chayote, chocho (sliced)
1 lemon (divided)
1/2 lime
2-4 tablespoon coconut cream
1/2 scotch bonnet pepper
8 Pimento berries (allspice)
2 bay leaves | 1 tablespoon tomato concentrate puree
1 carrot (small) (julienne)
2-3 tablespoon parsley (chopped)

Notes. I encourage you to personalize things according to your likes and be as creative as you like. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements (especially the fish stock you use). May I recommend you use the video below as a guide when preparing the recipe in the event you have any further questions not covered in this recipe post.

VERY IMPORTANT! – Lovingly called “steamed”, but in fact it’s somewhat simmered in liquid and not technically steamed. Here is my truly Steamed Fish Recipe.

Wash, chop and generally prep all of the ingredients.

Clean and wash the fish with cool water and the juice of the lime, then make a cut across the belly (thickest part – both sides) of each fish to allow for even cooking and for the flavors to go deep within the flesh later. Season with the 3/4 of the salt and 1/2 of the black pepper (in and out), then stuff the cavity with 1/2 of the thyme and 1 scallion each. I explained why I don’t use all-purpose seasoning in the video below.

Most recipes online will tell you to start with butter, but being mindful of salt, saturated fats etc, I opt for olive oil. In a wide pan on a medium heat add the oil, followed by the onion, remaining thyme, bell peppers, remaining black pepper, scotch bonnet pepper, allspice berries (aka pimento seeds), bay leaves and the remaining salt (you may adjust later on). Turn the heat down to low and cook for 2-3 minutes.

It’s now time to add the pumpkin, carrot and Christophene and mix well. After 2-3 minutes, make space in the center of the pan and add the tomato paste. Yes this is not an ingredient traditional to the recipe, however with my tested application I can tell you with certainty it works well. Making that space in the pan means the tomato paste will be in direct contact with the hot pan, thus the natural sugars in the tomato will shine through with the caramelization.

After 2-3 minutes stir everything well, turn the heat up to medium and add the fish stock. Bring to a boil, reduce to a simmer and allow it to cook for about 7 minutes. As it comes to a boil add the remaining scallions, garlic and coconut cream. Reduce to a simmer.

It’s now time to tuck the seasoned fish into the pan as well as the tomato and okra. With the okra (say ochro) you’ll want to trim off the stems and I like to also trim off the pointy ends. Try your best to tuck everything into the liquid in the pan as best you can. You’ll want to try and spoon on some of that liquid onto the fish before putting a lid on the pan.

I used a pan which I didn’t have a lid for, so I used a cookie sheet to cover the pan. Should that fail, use foil to make a temporary lid.

Depending on the size of the fish you used, in about 10 minutes they will be fully cooked. As you turn off the stove be sure to spoon on some more of that liquid on the bottom over each fish. Keep in mind that the residual heat in the pan will continue cooking the fish. Top with the lemon juice and chopped parsley!

A classic fish dish out of the Caribbean, with it’s origin being Jamaica but with versions found throughout the region.

Curry Seim (hyacinth bean) With Potato.

November 7, 2023November 7, 2023Leave a Comment

The last of the produce from my garden for 2023! Sadly, freezing nights set in a couple weeks back and hastily we (mom and dad visited to assist) had to winterize the garden and get ready for the upcoming winter. With an abundance of Seim in hand, I thought I’d share a quick recipe with you all. Should you want to keep this recipe fully vegan/vegetarian, you may skip the addition of the prepared salted Cod fish.

You’ll Need…

2 lbs of Seim (trimmed)
2 tablespoon olive oil
1/4 lb prepared salted cod
3/4 teaspoon black pepper
1/2 teaspoon salt (see notes below)
4 cloves garlic (crushed)
3/4 teaspoon cumin seeds (geera)
1 medium onion (sliced)
3 medium potatoes (sliced)
1/2 cup water (or coconut milk)

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. May I suggest you follow along with the video below as I speak about they two types of Seim used and how to trim them for use in the dish. I didn’t add any hot pepper to the dish, but you’re free to do so if you enjoy very spicy curry dishes. Finally, I used boned (bones removed) Salted Cod, but you may use whatever type of salted fish you can access.

Wash, trim and cut the Seim.

Heat the oil on a medium flame in a deep pot and add the prepared salted cod. Cook for 3-4 minutes, then remove from the pot (try to leave back as much oil as possible) and set aside for later.

In the same pot, turn the heat down to med/low and add the cumin (geera) seeds and cook for 2 minutes, then add the curry powder and stir well. Cook for 3-4 minutes. Should you need another tablespoon of olive oil (use your fav oil) in the pot, feel free to add more.

The curry will go darker and start to clump, that’s an indication that we’re on the right path. Do NOT burn it! Add the sliced potatoes and stir to coat with the curry base we made, then add the prepared Seim to the pot and repeat the stirring part.

Top with the salt, black pepper, garlic, onion and should you want to add a piece of Scotch Bonnet pepper, now would be the time to do so. Turn the heat to medium high and bring to a boil (with the lid on).

After 3-4 minutes it’s time to add the water, turn the heat back down to low, place the lid back on the pot and gently cook everything until it’s all tender. In my case, it took about 30 minutes.

The final two steps are to add back the previously fried pieces of salted Cod and mix well. After 2 minutes taste and adjust the salt to your liking. Keep in mind that even though we did prepare (boiled or soaked in hot water) the salted Cod, it will still have remnants of the salt it was cured with. Once happy, turn off the stove.

Luckily for me I had some frozen buss up shut (paratha) Roti in the freezer, so I thoroughly enjoyed myself this evening as I tucked away into a dish I disliked as a lil fella on the islands.

Curry Lobster With Potato.

November 21, 2023November 2, 2023Leave a Comment

I’m definitely not impressed by lobster in any form or fashion. I personally think is highly overrated and I’d much prefer shrimp any day… well except for pepper lobster. While I did enjoy the Curry Lobster With Shrimp I shared a while back, it’s not something I’d crave. In doing this Curry Lobster, if you’d like to go with half the water and add coconut milk to make up the other 1/2 of liquid needed, it will add a lovely sweet undertone to the overall curry sauce.

You’ll Need…

2 lobsters (about 3 lbs total)
2 1/2 tablespoon veg oil
1 medium onion (diced)
5 cloves garlic (smashed)
1 green scotch bonnet pepper (cut 1/2)
1 ripe Scotch Bonnet pepper (whole)
3/4 teaspoon cumin seeds (geera)
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
2 1/2 – 3 cups water
4 medium potatoes (pre-boiled in salted water)
3/4 teaspoon salt (adjust)
2 tablespoon finely chopped parsley *

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some may have fillers. I used two scotch bonnet peppers, use any spicy pepper you like or can source. Optionally, you may leave them out or use as much as you can handle. Please follow along with the use of the video below.

Clean, trim and cut the lobster into pieces. Hit the claws to crack them so we get the curry flavors deep within. Yes, you may use lobster tails if you wanted to.

Peel and cut your potatoes into 1/4’s and boil in salted water (about 3/4 teaspoon) until tender. Drain and set aside. Heat the oil in a deep saucepan and add the diced onion, smashed garlic and geera seeds (cumin). Cook for 3-4 minutes on a low heat.

Add the green scotch bonnet pepper (cut in half) and the Caribbean Green Seasoning. A green scotch bonnet will not be as fiery as a ripe or fully mature one, but it will still have a kick. A couple minutes later add the curry powder and stir well. Continue cooking on low.

The goal is to NOT BURN anything, especially the curry or you’ll have an offensive tasting curry sauce at the end. Never BURN curry! After 4 minutes add the water, turn the heat up and bring to a boil.

As it comes to a boil add the whole scotch bonnet pepper (I explain why in the video below) along with the prepared lobster to the pan and stir well. Reduce the heat to medium and cook for 4 minutes before adding the pre-cooked potatoes.

Be sure to mix well so the potato gets covered with the tasty curry sauce and in the process, soak up some of it.

After 3-4 minutes, it’s time to taste and adjust the salt to your liking and as you turn off the stove, toss in the finely chopped parsley. Should you prefer to use cilantro or Shado Beni (culantro), do you. If you find that the gravy or sauce is a bit runny, you may crush a few pieces of the potato to thicken things up. However do keep in mind that the residual heat in the pan will further cook things, plus as it cools it will thicken up further.

Tuna Fried Rice.

October 22, 2023October 22, 2023Leave a Comment

Probably not the dish that comes to mind when you think about fried rice, but I urge you to give this one a try. Quick, tasty and very satisfying. The perfect combination in my humble opinion yea. Before we get started I must urge you to follow along with the video below as I mistakenly deleted the images for the step by step process from my camera. The few images I have are from my phone.

You’ll Need…

3 1/2 cups precooked chilled rice
1 can tuna (in water – drained)
3/4 tablespoon mushroom soy sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 medium onion (diced)
6-8 green beans (chopped)
2 cloves or garlic (diced)
1/4 teaspoon black pepper
2 tablespoon veg oil
1/2 cup chopped chives
5-8 cherry tomato

Notes! Please go through the list of ingredients to review for dietary restrictions. Add chopped hot peppers or some peppersauce should you want this dish spicy. I had my fried rice with the pineapple peppersauce (I shared a while back) on the side

May I recommend that you prep all the ingredients before starting as this is a QUICK dish to put together. I used a wok, but you may use any pan you prefer. Using a non-stick pan will mean you can cut back on the amount of oil needed. Also keep in mind that my rice was cooked in salted water and the sauces we’ll add will also have a sodium element to them. Basically you won’t need to add any further salt – but do taste at the end and adjust.

Start with the wok on a medium flame and add the oil, diced onion, garlic, green beans and black pepper. Stir and cook for 2-3 minutes.

Drain the tuna and add it to the wok at this point, stir well and cook for another 2-3 minutes, before adding the light soy, oyster and mushroom flavored soy sauce (any dark soy sauce will work, but I’m a huge fan of the mushroom one).

As I’ve mentioned in previous fried rice recipes, the key to a grainy (shelly) fried rice, is using day old chilled rice. In my case I had leftover boiled parboiled brown rice from the night before. Use your fav rice. After 2 minutes of adding the sauces to the wok, it’s time to add the rice and mix well.

Basically all you need to do at this point is heat through the rice and you’re done. So 3 to 4 minutes later top with the chives and cherry tomato. Yea that tomato will rock in here.

The residual heat will warm though the chives to give the completed tuna fried rice a lovely onion/garlic finish. You’ll find that the ‘pop’ from the warmed cherry tomatoes will be delightful.

Sweet and Sour Pineapple Shrimp.

November 2, 2023October 21, 2023Leave a Comment

I mentioned in the video (see below) on YouTube, this dish takes me back to being ah lil fella on the islands. There was a Chinese restaurant on Mucurapo street in San Fernando Trinidad, where our dad would always take my brother and I after the afternoon show (movie theatre – usually western or Kung Fu movies) on Saturdays. As kids we’d get the Chicken version of this dish, however we did ‘sample’ from dad’s plate.

You’ll Need…

3 lbs med shrimp (21-30)
3 tablespoon corn starch
1 teaspoon salt
3/4 teaspoon black pepper
veg oil for frying (about 2-3 cups)
1 large onion (cut large)
1 large bell pepper (cut large)
3 scallions (cut 3/4 inch pieces)
1 teaspoon grated ginger
2 tablespoon white sugar
3 tablespoon tomato ketchup
2 tablespoon white vinegar
1-2 tablespoon pineapple juice | 1 small can Pineapple rings (cut into pieces)
3/4 tablespoon dark soy sauce

Notes. Please refer to the video below in the event you have any questions which were not addressed in this post. Should you want this spicy, you may add your fav peppersauce (hot sauce) or fresh chopped hot peppers. I did add fresh chopped scallions (not mentioned in the recipe list) at the end as I turned off the stove

How To Peel And Devein Shrimp

I left the tails on the shrimp, but it’s your choice. Peeled and deveined, the shrimp where washed with the juice of a lemon and cool water then drained. They were mixed with the black pepper, salt and corn starch to coat.

In another bowl I mixed the sweet and sour sauce. Add the ketchup, vinegar, sugar, grated ginger, dark soy sauce and pineapple juice (I used canned pineapple which I chopped and I reserved some of the juice/syrup from the can).

Set the sauce aside and lets get back to the shrimp. Heat about 2-3 cups of vegetable oil in a wok (any post or pan with high sides will work) on a medium/high heat. Individually add the shrimp to the hot oil and fry for one minute to a minute and a half. Remove and place on paper towels to soak up the excess oil. I did this in batches to not crowd the wok.

I drained and filtered my oil for frying fish at a later date, but I did reserve a tablespoon or so to continue.

With my wok back on a medium flame (with the tablespoon of oil), I added the onion and bell pepper. Cooked it for 3-4 minutes (toss to cook evenly), then add the scallions and stir.

Cook for another minute, then add the pineapple chunks (use fresh pineapple if you so prefer) to the wok and cook for a further 2 minutes before adding the sweet and sour sauce we created earlier.

Heat the sauce through as it combined with the flavors of the bell pepper and onion… about 2 minutes, then add the pre-fried shrimp to the pot and stir well to coat with the sauce.

As soon as the shrimp heats though (2-3 minutes), shut off the stove as I’d hate for you to over-cook the shrimp. While we did season the shrimp with salt, you will need to taste and adjust the salt at the end to your liking. I’ve been trying my best to cut back on my sodium intake, so I didn’t add any to the onion and peppers at the start.

The corn starch we coated the shrimp with at the start will allow for the sweet and sour sauce to stick to the shrimp, thus giving us that perfect balance of sweet and sour with every bite! Should you be interested in the Chicken version of this recipe I briefly mention above, drop a comment below.

Pepper Shrimp Fried Rice.

October 21, 2023October 13, 2023Leave a Comment

In previous recipes I’ve shared why we have such a strong Chinese influence on the culinary landscape of the Caribbean. Especially in Trinidad and Tobago, Jamaica, Guyana and the other islands of the region where the decedents of Chinese indentured laborers call home. As the title suggest, this is a SPICY dish and it’s based on the original recipe for making Pepper Shrimp I shared back in 2017.

You’ll Need…

4 cups cooked rice (chilled)
1 1/2 lbs medium shrimp (cleaned)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Tamari
2 tablespoon corn starch
Oil for frying the Shrimp (veg oil – 2 cups)
1 1/2 tablespoon veg oil
7 cloves garlic (diced)
1 medium onion (diced)
1 HOT pepper (diced)
1 1/2 tablespoon Mushroom Soy Sauce
1 teaspoon Sesame oil
1 tablespoon Hoisin sauce
1/2 medium bell pepper (diced)
2 tablespoon chopped chives
2 tablespoon chopped parsley

Notes! The rice was cooked in salted water. I used Tamari but any light Soy sauce will work. For the heat I used a Fatalii pepper, typically I’d use a combination of Scotch Bonnet and Fatalii, however not everyone can handle as much heat. That said, use any of your fav hot peppers and in the amounts you can handle. Should you not have the Mushroom Soy Sauce, you may use any dark Soy Sauce.

The first step is to prep and fry the shrimp. Place your clean and deveined shrimp in a bowl, add the salt, black pepper and Tamari. Stir well, then add the corn starch and stir to coat.

I used a wok but you may use any pot or frying pan you prefer. Fry the shrimp on a medium heat for 1 minute then remove and place on a paper towel lined plate to drain off the excess oil. Yes shrimp cooks quickly and I’d hate for you to overcook these. Plus they will cook further later on.

I reserved 1 1/2 tablespoon of the oil I used in frying the shrimp, in the same wok and had it on a medium flame. To that I added the onion, garlic and bell pepper. To avoid the garlic burning I turn the heat down a little and cooked it for 2 minutes. At this point I added my hot pepper (seeds too) and gave everything a good mix. Be sure to vent your kitchen or the frying Fatalii pepper (whatever pepper you use) will trigger breathing problems (I choked).

As soon as the pepper heats up and starts releasing it’s heat (about 2-3 minutes), I went in with the previously fried shrimp and tossed to coat with that lovely peppery based we made.

After 2-3 minutes I pushed the shrimp to one side of the wok and added the chilled (previous cooked) rice.

On the rice I added the Hoisin and Mushroom Soy sauces, as well as the sesame oil. Gave it a good mix, then I mixed in the pepper shrimp to combine.

Once everything is combined it’s time to taste and adjust the salt to your liking. I explained why I didn’t any salt (besides in the shrimp) in the video below. I allowed it to cook for another 2-3 minutes to make sure the rice heats through and the flavors all have an opportunity to combine.

As I turned off the stove I added the chives and parsley and stirred! You’re DONE! Finishing with the chives gave me a lovely bright garlic/onion ending flavor.