Creole cod fish
A delicious merger of tomatoes, Creole spices and fresh herbs. Chardon Béni is an herb that’s not necessarily easy to find, it is however sometimes available in West-Indian groceries or in Asian supermarkets, where it is called ngo gai.
Ingredients
- 6 desalted, dry pieces of Cod (about 1 kg)
- 1 cup flour (approximately)
- 6 Tbsp coconut oil
- 3 Tbsp olive oil
- 1 Tbsp brown sugar
- 6 peeled tomatoes, finely chopped
Marinade
- 6 garlic cloves, slivered
- 3 slices ginger, slivered
- 12 spring onions, slivered
- 1 small glass of rum
- Juice of 2 limes or Seville oranges
- 1 Tbsp Creole spice blend, ground
- 1 tsp thyme
- 2 Tbsp chardon béni or 4 Tbsp fresh coriander
- ¼ cup olive oil
- Black pepper, to taste
- 2 tsp Angostura
Method
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1
Mix all marinade ingredients together and marinate the fish for 2 hours.
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2
Remove the fish from the marinade. Strain the marinade and set aside the separated ingredients from the liquid.
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3
Sponge and flour the fish.
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4
Heat the coconut oil and fry the fish on both sides, until half cooked and golden.
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5
Remove from the heat, discard the cooking oil.
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6
Add olive oil and sugar.
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7
Caramelize the sugar. Add the saved ingredients from the marinade. Cook for 5 minutes.
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8
Add tomatoes and the saved marinade liquid. Cook for another 2 minutes.
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9
Return the fish and let steam until cooked. Serve hot.
