 Dip and Fall Back
I had to really think about posting this but hey the joy of sharing is why I cook.
I grew up with this dish as my mother is from the West Indies and is it ever good. Don’t knock it till you try it.
You will need:
1 whole cured and smoked mackerel or shad
2 cups of coconut milk * please note that coconut milk only, no coconut water*
A dozen or so cherry tomatoes cut in half
Hot peppers – your choice as to how hot you want it and what peppers I personally use bird peppers. Chopped fine
1 1/2 Tbsp. Thyme chopped fine
Fresh ground black pepper
4 to 6 Green bananas the greener, the better.
Pre heat oven to 325F
Score the fish with one cut down the lateral of the body, on one side, then cross hatch with 3 to 4 scores, depending on size of fish. Place fish in an oven safe pan that is around 2” deep. Spread chopped hot peppers and chopped thyme over top, place cherry tomato halves evenly over the fish. Carefully spread coconut milk over top. Place dish in oven, uncovered and allow to cook for 35 to 40 minutes or until a nice custard has formed from the coconut milk. Meanwhile, take green bananas and peel, cut in half lengthwise and then in half cross wise. Put into suitable sized pot with water and boil until cooked like a potato. You can also just cut whole banana just in half if you like.
Once fish is cooked. Remove from oven and either serve directly out of cooking dish or carefully transfer to an appropriate serving dish, making sure to include all the coconut milk ‘custard’. Sprinkle fresh ground black pepper all over top.
Take banana and use it like a dip stick, fall back and enjoy
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"Ye can lead a man up to the university, but ye can't make him think."
Finley Peter Dunne
Last edited by FR33_MASON; 01-11-2008 at 08:29 AM.
Reason: Forgot to say what to do with the black pepper which I underlined
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