Kitchen essentials: Basics, Deluxe or Super Deluxe (Read about it)
When you grew up eating your Fish in tomato sauce with Fried Plantains and white rice, it is a cultural shock to taste said fish with “rice & peas” and coleslaw as a side. Haitian tried it on us in French Guiana long ago, but they were operating from their “illegal immigrants and poor” situation. So … HELL NO! Eventually the pikliz, their version of the coleslaw widely available in the United Kingdom’s meals, gained our trust to the point of laughing at any other version of coleslaws. Haitian’s pikliz is tastier, spicier and tanguy. Fish in tomato sauce are meant to be married with unaltered rice (white rice) and fried plantain, is the moral of the story. Rice and …. gets in the way of the amazing taste of fresh food from the sea. It is still bizarre to French Caribbean to mix both. White rice, please!
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Budget for Ingredients:
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FARMFOODS £1.59 |
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£0.40 |
BY: Sylvaine FRANCIS
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 1 spoon Oil
- 1/2 piece Onions Diced or Cutted
- 1 piece Spring Onions Cutted
- 1 piece garlic Crushed
- 200 g White Fish Fillets Keep them intact (target)
- 5 spoon Passata Tomato Sauce Or replace with 1 spoon of Tomato concentrate
- 1 sprinkle Salt, Pepper, Any seasoning Fish seasoning would be best here
- 1 tiny piece Hot Pepper Scotch Bonnet For taste
- 1 piece Fresh parsley cutted
- 1 tbs Lime to add kick to your gravy
Ingredients
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- Season your fish with a everything above one hour before frying in one spoon of oil. Flavour your oil with a bit of cutted onions, crushed garlic, tomato concentrate. Fry your fish and only turn to fry the other side. Pour seasoning sauce and passata sauce at last for your gravy.
