Bake and Shark

Ingredients

• 500g (1.1 lb) shark fillet 500g (1.1 lb) shark fillet
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) tamarind sauce 1 cup (240ml) tamarind sauce
• 1 cup (240ml) pepper sauce 1 cup (240ml) pepper sauce
• 1 cup (150g) shredded lettuce 1 cup (150g) shredded lettuce
• 1 cup (150g) sliced tomatoes 1 cup (150g) sliced tomatoes
• 1 cup (150g) sliced onions 1 cup (150g) sliced onions
• 1 cup (150g) sliced cucumbers 1 cup (150g) sliced cucumbers
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) vinegar 1/4 cup (60ml) vinegar
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour, baking powder, sugar, and salt. Gradually add warm water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, marinate the shark fillet with lime juice, vinegar, salt, and pepper. Let it marinate for 15 minutes.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Roll out the dough into small circles, approximately 10cm (4 inches) in diameter.
5. 5.
   Fry the dough circles in the hot oil until golden brown and puffed up. Drain on paper towels.
6. 6.
   Fry the marinated shark fillet in the hot oil for 3-4 minutes on each side until crispy and cooked through. Drain on paper towels.
7. 7.
   To assemble, slice open the bake and fill it with a piece of fried shark fillet. Top with shredded lettuce, sliced tomatoes, onions, and cucumbers. Drizzle with tamarind sauce, pepper sauce, and sprinkle with chopped cilantro.
8. 8.
   Serve immediately and enjoy the delicious Bake and Shark!

Treat your ingredients with care...

• Shark fillet — Ensure the shark fillet is fresh and properly cleaned before marinating. If shark is not available, you can substitute it with other firm white fish like cod or haddock.

Tips & Tricks

• For an extra kick of heat, add finely chopped scotch bonnet peppers to the pepper sauce.
• If you prefer a milder flavor, deseed the tomatoes before slicing.
• Experiment with different toppings such as pickled onions or mango chutney for a unique twist.
• Make sure the oil is hot enough before frying the bake to achieve a crispy texture.
• Serve with a side of plantain chips for a delicious Caribbean combo.

Serving advice

Serve the Bake and Shark immediately after assembling to ensure the bake stays crispy and the toppings remain fresh. It is traditionally served as a handheld street food, but you can also enjoy it with a knife and fork.

Presentation advice

To enhance the presentation, place the filled bake on a wooden board or a vibrant plate. Garnish with a sprig of fresh cilantro and serve with a lime wedge on the side for an extra burst of citrus flavor.