Shivi Ramoutar served up tasty cheat’s tropical salt fish fritters with ‘zing ting’ aioli and a winter citrus salad on Saturday Kitchen.
The ingredients for the cheat’s salt fish: 250g white fish (cod works really well) and coarse sea salt.
For the ‘zing ting’ aioli: ½ 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 ½ lime, juice only.
For the winter citrus salad: 1 blood orange, peel and pith removed and flesh cut into 1½cm-thick slices, ¼ red onion, thinly sliced, 1 clementine, peel and pith removed and flesh cut into 1½cm-thick slices, 1 grapefruit, peel and pith removed and flesh cut into 1½cm-thick slices, 1 tbsp clear honey, ½ thumb-sized piece of fresh root ginger, peeled and grated, 2 tbsp olive oil and micro coriander, to garnish.
For the tropical salt fish fritters: 90g plain flour, 1 tbsp baking powder, 1 tsp paprika, ½ tsp dried thyme, ½ tsp garlic powder, 125ml milk, or water, 2 spring onions, bulb discarded, finely chopped, ¼ red pepper, diced, cheat’s salt fish (or 100g–125g salt cod, separated into large flakes), vegetable oil, for frying and black pepper.
To serve: micro coriander and micro amaranth leaves.
See recipes by Shivi in her book titled: The Ice Kitchen: Fast Fresh Food to Fill Your Family and Your Freezer available from Amazon now.