Guinean Spiced Potted Fish

Ingredients

In this adaptation, we have replaced the traditional Irish spices with Guinean spices to give the dish an authentic Guinean flavor profile. The original recipe uses herring, which is a common fish in Irish cuisine, while we have retained this ingredient in our adaptation. The cooking technique of potting the fish remains the same, as it is a crucial step in achieving the desired texture and preserving the fish. We alse have the original recipe for Ardglass Potted Herring, so you can check it out.

• 500g (1.1 lb) fresh herring fillets 500g (1.1 lb) fresh herring fillets
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 150g (5.3 oz) unsalted butter, melted 150g (5.3 oz) unsalted butter, melted
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 1g (total), 0g (sugars)
• Protein: 23g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the herring fillets under cold water and pat them dry with a paper towel.
3. 3.
   In a small bowl, combine the minced garlic, ground ginger, ground coriander, ground paprika, ground cayenne pepper, ground black pepper, salt, and lemon juice to make a spice mixture.
4. 4.
   Rub the spice mixture evenly over the herring fillets, ensuring they are well coated.
5. 5.
   Place the herring fillets in an ovenproof dish and pour the melted butter over them.
6. 6.
   Cover the dish with aluminum foil and bake for 20 minutes.
7. 7.
   Remove the dish from the oven and let it cool to room temperature.
8. 8.
   Once cooled, transfer the herring fillets and the buttery sauce into sterilized jars, making sure the fish is fully submerged in the sauce.
9. 9.
   Seal the jars tightly and refrigerate for at least 24 hours to allow the flavors to develop.
10. 10.
    Serve the Guinean Spiced Potted Fish chilled, garnished with fresh cilantro leaves. It can be enjoyed as a spread on bread or crackers.

Treat your ingredients with care...

• Herring — Ensure that the herring fillets are fresh and of high quality. If fresh herring is not available, you can use other oily fish such as mackerel or sardines as a substitute.

Tips & Tricks

• For an extra kick of heat, increase the amount of cayenne pepper in the spice mixture.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Serve the Guinean Spiced Potted Fish with a squeeze of fresh lemon juice for added brightness.
• Make sure to sterilize the jars properly to ensure the longevity of the preserved fish.
• Allow the dish to sit at room temperature for a few minutes before serving to enhance the flavors.

Serving advice

Serve the Guinean Spiced Potted Fish as an appetizer or part of a charcuterie board. Accompany it with crusty bread, crackers, or toasted baguette slices. It also pairs well with pickled vegetables, olives, and sliced fresh tomatoes.

Presentation advice

Arrange the Guinean Spiced Potted Fish in a decorative jar or on a serving platter. Garnish it with fresh cilantro leaves for a pop of color. Serve it alongside the suggested side dishes and drinks for a complete Guinean culinary experience.