KING FISH INGREDIENTS
King Fish - 2 fillets
Lime Juice/Vinegar - 2 tbsp
Salt - 2 tsp
Black Pepper - 1 tsp
Green Seasoning - 1/4 cup
Mustard - 1 tbsp
Flour - 1/2 cup
Oil for frying - 2 cups
Wash fish in water and lime juice.
Drain and pat dry.
Place fish in a bowl and add salt, pepper, green seasoning and mustard.
Massage seasonings into fish.
Cover and let marinate for 2-4 hours.
Pour oil into frying pan.
Once oil reaches a temperature of 350°F, bread fish in flour and place in oil.
Allow fish to fry on both sides until golden brown (4-5 minutes each).
Place on a wire rack and allow excess oil to drain.
TOMATO SAUCE INGREDIENTS
Coconut Oil - 2 tbsp
Garlic - 2 tsp (minced)
Onion - 1/8 cup (finely chopped)
Pimento - 1/8 cup (finely chopped)
Scotch Bonnet Pepper - 1/2 tsp (finely chopped)
Chadon Beni - 1 tbsp (finely chopped)
Tomato - 2 cups (diced)
Brown Sugar - 1 tbsp (or more if needed)
Salt - 1 tsp
Place sauce pan over medium heat.
Once hot, add oil.
Add garlic, onion, pimento, scotch bonnet pepper and chadon beni.
Allow to cook for 2-3 minutes.
Add tomato, reduce heat to low, cover and allow to cook for 5 minutes.
Remove cover, mash tomato with the back of your spoon or spatula.
Cover and allow to cook for another 5 minutes.
Repeat mashing process if needed.
Remove cover, add sugar and salt to taste.
GROUND PROVISION INGREDIENTS
Eddoes - 4 oz
Green Fig - 2
Sweet Potato - 8 oz
Yam - 8 oz
English Potato - 8 oz
Wash all ingredients.
Remove the ends off of the green bananas.
Peel all remaining ingredients.
Boil all ingredients in hot water or steam them until tender (about 25-30 minutes).
Drain and allow to cool.
Peel skin off of green bananas and slice all ingredients to desired thickness.