| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs, Vegetables |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 4 |
|
140 g hake; shin and bones |
|
|
; removed |
| 2 |
tb |
Caribbean Light fish spice |
| 2 |
|
Eggs |
| 120 |
ml |
Iced water |
|
|
Generous pinch of baking powder |
| 70 |
g |
Plain flour |
| 4 |
|
Handfuls rocket/bay spinach mixed |
| 2 |
tb |
Lemon dressing seasoning |
| 1 |
l |
Vegetable oil |
| 400 |
g |
Plain flour |
|
|
Water |
| 1/2 |
|
Baking powder |
| 3 |
dl |
Natural yoghurt |
| 1 |
tb |
Mint; freshly chopped |
| 1 |
|
Clove garlic; peeled and crushed |
| 1 |
|
Red chilli finely chopped |
INSTRUCTIONS
DOUGH BUNS
SPICY SALSA VERDE
Whisk the eggs with the iced water till fluffy. Add the baking powder and
add 65g of flour and mix in quickly. Keep in a cool place.
Dry and season the fish with the Caribbean Light fish spice. Leave
marinating for 20 minutes then turn in the remaining flour and the butter
and fry at 170C in oil until golden brown and it swims in the oil.
Mix the flour, water and baking powder until it forms a short and elastic
dough. Divide into 12 x 30g balls and fry with the fish until golden.
Mix the mint, garlic, yoghurt and chilli. Spread the sauce generously on a
plate. Place the fish on top and 3 buns around it. Toss the lettuce in the
dressing and arrange on top of the fish.
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