The seductive taste of a whole steamed fish is one that I still have to stop and wonder what was really happening in my mouth. OK, there was ginger and some green seasoning, but somehow when all of the other ingredients infused together in the fish, it tasted as if I put sugar in the recipe. Strange as it may seem I liked that. I could actually combine different ingredients and emulate a taste without even add the actual ingredient.
That same experience happened when I made the Deviled Eggs. In between all of the taste there was a slight flavour nuance that made the eggs taste as if I used cheese in the recipe. Has that ever happened to you? It looks like I’m on to something lol. Anyway, this whole steamed fish is a great addition to your already growing trini cooking vocabulary. Plus it cooks really fast so if you learn it well you could add it to your “fast cook” repertoire.
So here is my recipe for whole steamed fish. Enjoy!
Whole Steamed Fish Recipe
1 pimento pepper, sliced
2 tbsp green seasoning
salt to taste
1 whole snapper or other large white fish
1 carrot, sliced lengthways
1 large onion, sliced
2 sprigs of chive
1 tbsp. grated ginger
1 tbsp soy sauce
1 tbsp vegetable oil
Note: Make sure you get the seasoning well into the cuts.
Note: Here you see we made a makeshift “steamer’ using a rice strainer and a cover over a pot of water.
Sidenote: This being mango season, while I waited for the fish to steam, I enjoyed some tasty hot mango chow (complements my good neighbour).
While I sit and enjoy my steamed fish, after a bit of hot mango chow, I savour the flavor the ginger and the rest of ingredients have imparted on the fish. Taste experiences and ideas continue to swim about in the sea of creativity in my mind. A good taste for such a quickly cooked meal. I reminisce thinking of what other twists I could add to this simple meal.
Onwards to more taste explorations.