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.
- 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
- 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
Mix all marinade ingredients together and marinate the fish for 2 hours.
Remove the fish from the marinade. Strain the marinade and set aside the separated ingredients from the liquid.
Sponge and flour the fish.
Heat the coconut oil and fry the fish on both sides, until half cooked and golden.
Remove from the heat, discard the cooking oil.
Add olive oil and sugar.
Caramelize the sugar. Add the saved ingredients from the marinade. Cook for 5 minutes.
Add tomatoes and the saved marinade liquid. Cook for another 2 minutes.
Return the fish and let steam until cooked. Serve hot.