Ingredients 2 whole mackerel, guts, head and tail removed 1 lime, juice only 4 green (unripe) bananas, ends trimmed, skin scored lengthways four times using a sharp knife salt and freshly ground black pepper ½ tsp ground allspice 3 tbsp sunflower or groundnut oil 1 red onion, roughly chopped 2 tomatoes, seeds removed, roughly chopped 2 garlic cloves, finely chopped 1 Scotch bonnet chilli, seeds removed, finely chopped 3 sprigs fresh thyme, leaves only To serve 1 tbsp chopped fresh coriander 1 lime, cut into wedges Method 1. Cut the body of each mackerel into three equal pieces. Squeeze over half of the lime juice. Chill in the fridge, covered, for 30 minutes to marinate. 2. Place the green bananas, still in their skins, into a bowl. Pour over boiling water to cover the bananas and set aside for 15-20 minutes. 3. When the mackerel pieces have marinated, place them into a medium-sized, deep-sided pan and cover with cold water. Bring the water to the boil, then reduce the heat to a simmer. Cover the pan and simmer for 6-8 minutes, or until the mackerel is tender and completely cooked through. Remove the mackerel pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. 4. When the mackerel pieces are cool enough to handle, remove the bones and skin and discard. Flake the flesh and season, to taste, with salt and freshly ground black pepper. Sprinkle over the ground allspice and drizzle over the remaining lime juice. 5. Remove the green bananas from ...
Tuesday, February 19, 2013
Caribbean Spiced mackerel with green bananas (حلال)
Caribbean Spiced mackerel with green bananas (حلال) Tube. Duration : 4.10 Mins.
Ingredients 2 whole mackerel, guts, head and tail removed 1 lime, juice only 4 green (unripe) bananas, ends trimmed, skin scored lengthways four times using a sharp knife salt and freshly ground black pepper ½ tsp ground allspice 3 tbsp sunflower or groundnut oil 1 red onion, roughly chopped 2 tomatoes, seeds removed, roughly chopped 2 garlic cloves, finely chopped 1 Scotch bonnet chilli, seeds removed, finely chopped 3 sprigs fresh thyme, leaves only To serve 1 tbsp chopped fresh coriander 1 lime, cut into wedges Method 1. Cut the body of each mackerel into three equal pieces. Squeeze over half of the lime juice. Chill in the fridge, covered, for 30 minutes to marinate. 2. Place the green bananas, still in their skins, into a bowl. Pour over boiling water to cover the bananas and set aside for 15-20 minutes. 3. When the mackerel pieces have marinated, place them into a medium-sized, deep-sided pan and cover with cold water. Bring the water to the boil, then reduce the heat to a simmer. Cover the pan and simmer for 6-8 minutes, or until the mackerel is tender and completely cooked through. Remove the mackerel pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. 4. When the mackerel pieces are cool enough to handle, remove the bones and skin and discard. Flake the flesh and season, to taste, with salt and freshly ground black pepper. Sprinkle over the ground allspice and drizzle over the remaining lime juice. 5. Remove the green bananas from ...
Ingredients 2 whole mackerel, guts, head and tail removed 1 lime, juice only 4 green (unripe) bananas, ends trimmed, skin scored lengthways four times using a sharp knife salt and freshly ground black pepper ½ tsp ground allspice 3 tbsp sunflower or groundnut oil 1 red onion, roughly chopped 2 tomatoes, seeds removed, roughly chopped 2 garlic cloves, finely chopped 1 Scotch bonnet chilli, seeds removed, finely chopped 3 sprigs fresh thyme, leaves only To serve 1 tbsp chopped fresh coriander 1 lime, cut into wedges Method 1. Cut the body of each mackerel into three equal pieces. Squeeze over half of the lime juice. Chill in the fridge, covered, for 30 minutes to marinate. 2. Place the green bananas, still in their skins, into a bowl. Pour over boiling water to cover the bananas and set aside for 15-20 minutes. 3. When the mackerel pieces have marinated, place them into a medium-sized, deep-sided pan and cover with cold water. Bring the water to the boil, then reduce the heat to a simmer. Cover the pan and simmer for 6-8 minutes, or until the mackerel is tender and completely cooked through. Remove the mackerel pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. 4. When the mackerel pieces are cool enough to handle, remove the bones and skin and discard. Flake the flesh and season, to taste, with salt and freshly ground black pepper. Sprinkle over the ground allspice and drizzle over the remaining lime juice. 5. Remove the green bananas from ...
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