Shivi Ramoutar served up tasty cheat’s tropical salt fish fritters with \u2018zing ting\u2019 aioli and a winter citrus salad on Saturday Kitchen.<\/p>\n
The ingredients for the cheat\u2019s salt fish: 250g white fish (cod works really well) and coarse sea salt.<\/p>\n
For the \u2018zing ting\u2019 aioli: \u00bd thumb-sized piece of fresh root ginger, peeled and roughly chopped, 2 tbsp tamarind paste, 1 tsp Scotch bonnet-based pepper sauce (or a fingernail-sized piece of Scotch bonnet, or other chilli), 2 garlic cloves, roughly chopped, 1 tbsp fresh coriander leaves, 100g mayonnaise, 2 tbsp olive oil and \u00bd lime, juice only.<\/p>\n
For the winter citrus salad: 1 blood orange, peel and pith removed and flesh cut into 1\u00bdcm-thick slices, \u00bc red onion, thinly sliced, 1 clementine, peel and pith removed and flesh cut into 1\u00bdcm-thick slices, 1 grapefruit, peel and pith removed and flesh cut into 1\u00bdcm-thick slices, 1 tbsp clear honey, \u00bd thumb-sized piece of fresh root ginger, peeled and grated, 2 tbsp olive oil and micro coriander, to garnish.<\/p>\n
For the tropical salt fish fritters: 90g plain flour, 1 tbsp baking powder, 1 tsp paprika, \u00bd tsp dried thyme, \u00bd tsp garlic powder, 125ml milk, or water, 2 spring onions, bulb discarded, finely chopped, \u00bc red pepper, diced, cheat\u2019s salt fish (or 100g\u2013125g salt cod, separated into large flakes), vegetable oil, for frying and black pepper.<\/p>\n
To serve: micro coriander and micro amaranth leaves.<\/p>\n