Trinidadian-style Spicy Fried Bombil

Ingredients

In the Trinidadian adaptation of Bombil Fry, the dish incorporates the vibrant flavors of Trinidad and Tobago cuisine. This includes the use of local spices such as pimento peppers, culantro, and shado beni, which add a distinct Caribbean flair to the dish. Additionally, the cooking technique may vary, with the Trinidadian version often deep-frying the fish to achieve a crispy texture. We alse have the original recipe for Bombil Fry, so you can check it out.

• 500g (1.1 lb) Bombil fish fillets 500g (1.1 lb) Bombil fish fillets
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 2 pimento peppers, finely chopped 2 pimento peppers, finely chopped
• 2 tablespoons culantro, chopped 2 tablespoons culantro, chopped
• 2 tablespoons shado beni, chopped 2 tablespoons shado beni, chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, turmeric powder, ground cumin, ground coriander, paprika, chili powder, and salt to make a marinade.
2. 2.
   Pat dry the Bombil fish fillets and coat them evenly with the marinade. Allow the fish to marinate for at least 30 minutes.
3. 3.
   In a deep frying pan, heat vegetable oil over medium-high heat.
4. 4.
   Fry the marinated fish fillets in batches until they turn golden brown and crispy on both sides. This should take about 3-4 minutes per side.
5. 5.
   Once fried, remove the fish from the pan and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   In a separate pan, heat a tablespoon of vegetable oil and sauté the pimento peppers, culantro, and shado beni for a minute.
7. 7.
   Serve the Spicy Fried Bombil hot, garnished with the sautéed peppers and herbs.

Treat your ingredients with care...

• Bombil fish — Ensure the fish fillets are fresh and pat them dry before marinating to achieve a crispy texture.

Tips & Tricks

• For an extra kick of heat, add a pinch of Trinidadian scotch bonnet pepper to the marinade.
• Serve the Spicy Fried Bombil with a side of tangy tamarind chutney for a burst of flavor.
• If Bombil fish is not available, you can substitute it with any firm white fish fillets.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder used.
• To make the dish healthier, you can opt for shallow frying instead of deep frying.

Serving advice

Serve the Spicy Fried Bombil as an appetizer or as a main course accompanied by steamed rice and a refreshing cucumber salad.

Presentation advice

Arrange the golden-brown Spicy Fried Bombil fillets on a platter, garnished with the sautéed peppers and herbs. Sprinkle some fresh lime juice over the fish for an added burst of citrus flavor.