Barbadian-style Smoked Fish and Plantain Mash

Ingredients

In this adaptation, we have replaced the traditional Indonesian Cakalang fish with a smoky fish commonly found in Barbadian cuisine. Additionally, we have incorporated plantains, a staple ingredient in Caribbean cooking, to create a unique twist on the original dish. We alse have the original recipe for Cakalang fufu, so you can check it out.

• 500g (1.1 lb) smoked fish fillets 500g (1.1 lb) smoked fish fillets
• 4 ripe plantains 4 ripe plantains
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon Caribbean spice blend (such as jerk seasoning) 1 teaspoon Caribbean spice blend (such as jerk seasoning)
• 1 tablespoon fresh lime juice 1 tablespoon fresh lime juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 35g, 18g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium heat.
2. 2.
   In a bowl, combine the Caribbean spice blend, lime juice, salt, and pepper. Rub the mixture onto the fish fillets, ensuring they are evenly coated.
3. 3.
   Place the fish fillets on the grill and cook for 8-10 minutes on each side, or until the fish is cooked through and has a smoky flavor.
4. 4.
   While the fish is grilling, peel the plantains and cut them into chunks. Boil the plantain chunks in salted water until they are tender, approximately 15-20 minutes.
5. 5.
   Drain the plantains and transfer them to a mixing bowl. Add the butter and mash the plantains until smooth and creamy. Season with salt and pepper to taste.
6. 6.
   Serve the grilled fish alongside the plantain mash, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Smoked fish — If you can't find smoked fish, you can use grilled or baked fish and add a few drops of liquid smoke to achieve a similar flavor.
• Plantains — Choose ripe plantains with black spots on the skin for a sweeter taste. If they are not available, you can use green plantains and add a bit of sugar to the mash for sweetness.

Tips & Tricks

• For an extra kick of heat, add a dash of hot sauce or sprinkle some chopped scotch bonnet peppers on top of the fish.
• Serve with a side of fresh salad or steamed vegetables to add a refreshing element to the dish.
• If you prefer a smoother plantain mash, you can use a blender or food processor to achieve a silky texture.
• Experiment with different Caribbean spice blends to find your favorite flavor profile for the fish marinade.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in the microwave or on the stovetop.

Serving advice

Serve the Barbadian-style Smoked Fish and Plantain Mash as a main course, accompanied by a side of fresh salad or steamed vegetables. Garnish with fresh herbs such as cilantro or parsley for an added burst of flavor.

Presentation advice

Arrange the grilled fish fillets on a platter, placing the plantain mash alongside. Drizzle a bit of lime juice over the fish and sprinkle with fresh herbs for an attractive presentation. Serve with a colorful salad or steamed vegetables to create a visually appealing plate.