Trinidad and Tobago

Bake and shark

Fried bake, crisp fish and a riot of sauces. Maracas Bay's sandwich, best eaten salty from the sea.

60 minTime

41 gProtein each

mediumSpice

Maracas Bay2 chapters · 1 min read

Make it your way

Grandma's wayFried bake with seasoned fried fish and all the sauces.

The original

874kcalsame

41 gproteinsame

5 gfibresame

60minutessame

Bake and shark.

Per serving, worked out from the ingredient table.

Ingredients

Fish600 g firm fish fillets (shark is traditional; kingfish or catfish work)

Lemon2 limes

Coriander leaves (cilantro)a handful (chadon beni)

Garlic4 cloves

Spring onion (green onion, scallion)2

Dried thyme½ tsp

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)a little

Maida (all-purpose flour, plain flour)3 cups, 60 g for dredging

Baking powder2 tsp

Sugar2 tbsp, some for sauce

Butter1½ tbsp

Water¾ cup

Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed

Lettucea few leaves

Tomato2, sliced

Cucumber½, sliced

Pineapplea few slices

Tamarinda small lump

Mayonnaise3 tbsp

Saltto taste

Method

5 steps

1Blend coriander, garlic, spring onion, thyme and chilli into green seasoning. Rub over the fish with lime and salt and rest 20 minutes.
2Mix 300 g flour, baking powder, a little sugar, salt and butter, then add water to make a soft dough. Rest 20 minutes.
3Simmer the tamarind with a little sugar, water and chilli into a thick sauce. Mix some green seasoning into the mayonnaise.
4Roll the dough into palm sized rounds and fry in hot oil until puffed and golden.
5Dredge the fish in seasoned flour and fry 4 to 5 minutes until golden. Split the bakes and fill with fish, salad, pineapple and sauces.

Serve it like this

Serve the stuffed bakes wrapped in paper with extra sauces in small bowls, pineapple slices and a cold drink.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Trinidad and Tobago

Bake and shark

Fried bake, crisp fish and a riot of sauces. Maracas Bay's sandwich, best eaten salty from the sea.

60 minTime

41 gProtein each

mediumSpice

Maracas Bay2 chapters · 1 min read

Make it your way

Grandma's wayFried bake with seasoned fried fish and all the sauces.

The original

874kcalsame

41 gproteinsame

5 gfibresame

60minutessame

Bake and shark.

Per serving, worked out from the ingredient table.

Ingredients

Fish600 g firm fish fillets (shark is traditional; kingfish or catfish work)

Lemon2 limes

Coriander leaves (cilantro)a handful (chadon beni)

Garlic4 cloves

Spring onion (green onion, scallion)2

Dried thyme½ tsp

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)a little

Maida (all-purpose flour, plain flour)3 cups, 60 g for dredging

Baking powder2 tsp

Sugar2 tbsp, some for sauce

Butter1½ tbsp

Water¾ cup

Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed

Lettucea few leaves

Tomato2, sliced

Cucumber½, sliced

Pineapplea few slices

Tamarinda small lump

Mayonnaise3 tbsp

Saltto taste

Method

5 steps

1Blend coriander, garlic, spring onion, thyme and chilli into green seasoning. Rub over the fish with lime and salt and rest 20 minutes.
2Mix 300 g flour, baking powder, a little sugar, salt and butter, then add water to make a soft dough. Rest 20 minutes.
3Simmer the tamarind with a little sugar, water and chilli into a thick sauce. Mix some green seasoning into the mayonnaise.
4Roll the dough into palm sized rounds and fry in hot oil until puffed and golden.
5Dredge the fish in seasoned flour and fry 4 to 5 minutes until golden. Split the bakes and fill with fish, salad, pineapple and sauces.

Serve it like this

Serve the stuffed bakes wrapped in paper with extra sauces in small bowls, pineapple slices and a cold drink.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bake and shark

Make it your way

Ingredients

Method

Bake and shark

Make it your way

Ingredients

Method

Make it a meal