Seafood

I mentioned in the video (see below) on YouTube, this dish takes me back to being ah lil fella on the islands. There was a Chinese restaurant on Mucurapo street in San Fernando Trinidad, where our dad would always take my brother and I after the afternoon show (movie theatre – usually western or Kung Fu movies) on Saturdays. As kids we’d get the Chicken version of this dish, however we did ‘sample’ from dad’s plate.

You’ll Need…

3 lbs med shrimp (21-30)
3 tablespoon corn starch
1 teaspoon salt
3/4 teaspoon black pepper
veg oil for frying (about 2-3 cups)
1 large onion (cut large)
1 large bell pepper (cut large)
3 scallions (cut 3/4 inch pieces)
1 teaspoon grated ginger
2 tablespoon white sugar
3 tablespoon tomato ketchup
2 tablespoon white vinegar
1-2 tablespoon pineapple juice | 1 small can Pineapple rings (cut into pieces)
3/4 tablespoon dark soy sauce

Notes. Please refer to the video below in the event you have any questions which were not addressed in this post. Should you want this spicy, you may add your fav peppersauce (hot sauce) or fresh chopped hot peppers. I did add fresh chopped scallions (not mentioned in the recipe list) at the end as I turned off the stove

How To Peel And Devein Shrimp

I left the tails on the shrimp, but it’s your choice. Peeled and deveined, the shrimp where washed with the juice of a lemon and cool water then drained. They were mixed with the black pepper, salt and corn starch to coat.

In another bowl I mixed the sweet and sour sauce. Add the ketchup, vinegar, sugar, grated ginger, dark soy sauce and pineapple juice (I used canned pineapple which I chopped and I reserved some of the juice/syrup from the can).

Set the sauce aside and lets get back to the shrimp. Heat about 2-3 cups of vegetable oil in a wok (any post or pan with high sides will work) on a medium/high heat. Individually add the shrimp to the hot oil and fry for one minute to a minute and a half. Remove and place on paper towels to soak up the excess oil. I did this in batches to not crowd the wok.

I drained and filtered my oil for frying fish at a later date, but I did reserve a tablespoon or so to continue.

With my wok back on a medium flame (with the tablespoon of oil), I added the onion and bell pepper. Cooked it for 3-4 minutes (toss to cook evenly), then add the scallions and stir.

Cook for another minute, then add the pineapple chunks (use fresh pineapple if you so prefer) to the wok and cook for a further 2 minutes before adding the sweet and sour sauce we created earlier.

Heat the sauce through as it combined with the flavors of the bell pepper and onion… about 2 minutes, then add the pre-fried shrimp to the pot and stir well to coat with the sauce.

As soon as the shrimp heats though (2-3 minutes), shut off the stove as I’d hate for you to over-cook the shrimp. While we did season the shrimp with salt, you will need to taste and adjust the salt at the end to your liking. I’ve been trying my best to cut back on my sodium intake, so I didn’t add any to the onion and peppers at the start.

The corn starch we coated the shrimp with at the start will allow for the sweet and sour sauce to stick to the shrimp, thus giving us that perfect balance of sweet and sour with every bite! Should you be interested in the Chicken version of this recipe I briefly mention above, drop a comment below.

Seafood

Pepper Shrimp Fried Rice.

October 21, 2023October 13, 2023Leave a Comment

In previous recipes I’ve shared why we have such a strong Chinese influence on the culinary landscape of the Caribbean. Especially in Trinidad and Tobago, Jamaica, Guyana and the other islands of the region where the decedents of Chinese indentured laborers call home. As the title suggest, this is a SPICY dish and it’s based on the original recipe for making Pepper Shrimp I shared back in 2017.

You’ll Need…

4 cups cooked rice (chilled)
1 1/2 lbs medium shrimp (cleaned)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Tamari
2 tablespoon corn starch
Oil for frying the Shrimp (veg oil – 2 cups)
1 1/2 tablespoon veg oil
7 cloves garlic (diced)
1 medium onion (diced)
1 HOT pepper (diced)
1 1/2 tablespoon Mushroom Soy Sauce
1 teaspoon Sesame oil
1 tablespoon Hoisin sauce
1/2 medium bell pepper (diced)
2 tablespoon chopped chives
2 tablespoon chopped parsley

Notes! The rice was cooked in salted water. I used Tamari but any light Soy sauce will work. For the heat I used a Fatalii pepper, typically I’d use a combination of Scotch Bonnet and Fatalii, however not everyone can handle as much heat. That said, use any of your fav hot peppers and in the amounts you can handle. Should you not have the Mushroom Soy Sauce, you may use any dark Soy Sauce.

The first step is to prep and fry the shrimp. Place your clean and deveined shrimp in a bowl, add the salt, black pepper and Tamari. Stir well, then add the corn starch and stir to coat.

I used a wok but you may use any pot or frying pan you prefer. Fry the shrimp on a medium heat for 1 minute then remove and place on a paper towel lined plate to drain off the excess oil. Yes shrimp cooks quickly and I’d hate for you to overcook these. Plus they will cook further later on.

I reserved 1 1/2 tablespoon of the oil I used in frying the shrimp, in the same wok and had it on a medium flame. To that I added the onion, garlic and bell pepper. To avoid the garlic burning I turn the heat down a little and cooked it for 2 minutes. At this point I added my hot pepper (seeds too) and gave everything a good mix. Be sure to vent your kitchen or the frying Fatalii pepper (whatever pepper you use) will trigger breathing problems (I choked).

As soon as the pepper heats up and starts releasing it’s heat (about 2-3 minutes), I went in with the previously fried shrimp and tossed to coat with that lovely peppery based we made.

After 2-3 minutes I pushed the shrimp to one side of the wok and added the chilled (previous cooked) rice.

On the rice I added the Hoisin and Mushroom Soy sauces, as well as the sesame oil. Gave it a good mix, then I mixed in the pepper shrimp to combine.

Once everything is combined it’s time to taste and adjust the salt to your liking. I explained why I didn’t any salt (besides in the shrimp) in the video below. I allowed it to cook for another 2-3 minutes to make sure the rice heats through and the flavors all have an opportunity to combine.

As I turned off the stove I added the chives and parsley and stirred! You’re DONE! Finishing with the chives gave me a lovely bright garlic/onion ending flavor.

Caribbean Stewed Tuna (from a can).

August 23, 2023August 23, 2023Leave a Comment

While mom’s choice for making this dish was always canned (we say ‘tin’ in Trinidad and Tobago) Salmon, using tuna which can be a lot cheaper, is just as tasty. A wonderful weekday dinner, served with steamed or boiled rice (your choice of rice) and sides of sliced avocado and cucumber. You’ll be eating in as much time it takes to cook the rice as this stewed tuna takes less than 15 minutes.

You’ll Need…

2 cans Tuna (in water)
2 scallions (chopped)
1/2 medium onion (sliced)
1 tablespoon tomato paste
1 teaspoon lemon juice
3 cloves garlic (crushed)
1 medium tomato (diced)
2 sprigs thyme (leaves only)
1 tablespoon olive oil
1/4 teaspoon black pepper
1 tablespoon chopped celery leaves (optional)
1 teaspoon tomato ketchup
salt (see notes below)

Notes! I used celery leaves at the end, but you’re free to use parsley, cilantro or culantro (shado beni). While I didn’t want this spicy and didn’t use any hot peppers, you can tailor the heat to your liking by adding hot pepper/s of your choice. Should you be doing this recipe gluten free, please go through the full list of ingredients, especially the canned tuna you use, to make sure they meet with your specific gluten free dietary needs. I didn’t add any salt as I find that the sodium content in canned foods can be high, however you can taste and adjust near the end of cooking.

Heat the olive oil (or any oil you decide to use) on a medium flame, then add the onion, followed by the garlic and scallions. Turn the heat down to low and cook gently for 2-3 minutes.

Follow up with the tomato, black pepper and thyme leaves. You may want to turn the heat up to med/low at this point. Stir well and cook for another 2-3 minutes to soften everything.

Add the tomato paste and stir to combine.

It’s then time to add the tuna, along with the water from both cans and the tomato ketchup.

Stir well.. break up the tuna chunks if you wish and cook on a medium/low flame for 4 minutes. Top with the celery leaves and hit it with the lemon juice as you turn off the stove. Remember to taste for salt and adjust to your liking.

While hot rice is my preference for this dish, it works great with roti, ground provisions and if all fails.. sliced bread.

Gluten Free Seafood

Bhagi (Jamaican Callaloo) Fried Rice.

September 8, 2023August 10, 2023Leave a Comment

Summertime I look no further than my garden for inspiration for meals to make. With an abundance of chives and Jamaican Callaloo (chorai bhagi) and previously harvested garlic, I decided to put the leftover rice I had in the fridge, to use.

You’ll Need…

3 cups chilled pre-cooked rice (cooked in salted water)
1 lb Jamaican Callaloo (chorai bhagi aka spinach)
1 1/2 tablespoon grapeseed oil
6 chives (chopped)
1/3 red bell pepper (diced)
1/3 yellow bell pepper (diced)
1 1/2 tablespoon mushroom soy sauce
6 cloves garlic (sliced thin)
6-10 cherry tomatoes (1/4)
Salted Cod (I used a little less than 1/4 lb)
1 teaspoon Sesame oil

Notes. Feel free to leave out the bell peppers if you wish. As explained in the video below, they were about to go bad in the fridge, so in the pot they made an appearance. Should you want this rice dish spicy, add some chili oil or finely diced hot pepper of your choice. I used par-boiled brown rice, but you’re ok using any rice you have on hand or enjoy. If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash the Jamaican Callaloo, remove the leaves and chop (explained in the video). May I recommend you prep the other ingredients in advance as well, as this is a very quick dish to put together. With the salted Cod, I poured boiling water over it, in a bowl. When it was cool to touch, I drained, squeezed out the water and flaked. I used boned (bones removed) salted cod, however I still looked for any bones which may still be present (remove and discard).

In your wok or frying pan on a medium heat, add the oil (I only used Grapeseed oil as that’s the only oil I had on hand – use olive, veg or coconut oil if you wish), followed by the salted Cod. Cook for 3 minutes, then add the sliced garlic and bell peppers. Cook for 2-3 minutes, then add the chives.

Cook for another minute then add the prepared Jamaican callaloo. It may look like a lot, but it will wilt down quickly. As it does, give everything a good mix.

About 3 minutes in, add the mushroom soy sauce.

Toss in the tomato and cook for about 5 minutes on a medium low heat. Natural juices will sprout. Turn up the heat at this point to burn off that liquid before adding the chilled rice. Yes, chilled rice will give you a more grainy fried rice at the end.

Top with the sesame oil and stir well to combine everything. Your heat should be on medium as all we need to do now is heat the rice through and we’re done. I’m not the biggest fan of sesame oil so I went in light, but you can add more if you wish. A little Oyster sauce would be nice in here, should you want to add a tablespoon or so.

Before you turn off the heat, taste for salt and adjust accordingly. Since the rice was cooked in salted water, the salted cod had remnants of the salt it was cured in and the mushroom soy sauce was a bit salty… I didn’t add any salt.

A wonderful summertime lunch, inspired by my lil kitchen garden.

Seafood Vegetarian

Amazing Curry Jingi (Chinese Okra).

May 27, 2025August 2, 2023Leave a Comment

Yet another dish I disliked as a lil fella growing up on the islands, but adore as an adult. Served with hot Sada roti and a few slices of avocado (zabouca) and some Mango Kuchela on the side and Uncle Chris is in culinary heaven.

You’ll Need…

2 lbs Jingi (Chinese Okra)
1/4 lbs salted Cod (prepared)
1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
6 cherry tomatoes
1 1/2 tablespoon curry powder
6 cloves garlic (smashed)
1 teaspoon cumin seeds (geera)
3 medium potato (1/4s)
2 cups water
2 tablespoon Coconut Cream

Notes! If you wanted to do this curry dish fully vegan, simply leave out the salted Cod at the start. I used salted cod, but you may use any dried salted fish you prefer. Watch the video below to learn how I ‘prepared” the salted fish, and while I used boned (means the bones were removed) salted Cod, I still kept an eye out for any bones (to be removed and discarded). I used cherry tomatoes (or were they grape tomatoes?) but any tomato will work.

Using a sharp pairing knife or potato peeler, remove the outer skin off the Jingi and discard, cut into 1 inch cubes and rinse with cool water. Drain and set aside. You may want to prep your other ingredients at this time as well.

Add the oil to your pot on a medium flame, then add the prepared salted cod pieces to the pan, turn the heat to low and cook for 3 minutes. This step will flavor the oil. After which, remove and set aside.

In the same pot on a low flame (try to not remove the oil we started with – add a bit more if needed), add the garlic and stir well. 30 seconds later add the cumin seeds and cook for another minute. Then add the Caribbean Green Seasoning and stir well.

It’s now time to add your fav curry powder (heat still on low) and cook until fragrant. About 3 minutes. During this time add the black pepper.

Now turn the heat to medium and add the cubed pieces of Jingi and stir to coat with the curry base we created. Feel free to add a splash of water if you find that it’s starting to stick at the bottom of the pot.

It’s now time to add the pieces of potato and stir again. Top with the tomato, salt (see my tip in the video) and water and with the lid on, bring to a boil.

Once you have a good boil going, reduce to a simmer, add the coconut cream and cover the pot slightly ajar. Cook for 20-25 minutes or until the potatoes are tender.

With everything tender and falling apart, it’s time to ad back the pre-cooked salted Cod to the pot and stir well. Taste and adjust the salt and crank up the heat should you find that it’s too runny for your liking (keeping in mind that it will thicken as it cool).

Such a simple, yet wickedly tasty dish!

Gluten Free Seafood

String Beans With Tomato And Saltfish.

May 27, 2025July 18, 2023Leave a Comment

Yet another version of String Beans as adapted from memories of growing up in the Caribbean. Pali (my nickname for Zyair Rook) and I were busy cleaning the weeds in the garden when we noticed that the beans we planted mid-spring had a bunch of beans ready for harvest. We harvested and cooked!

You’ll Need…

1 lb string beans
2 tablespoon olive oil
1/4 lb salted cod (prepared)
1 medium tomato (diced)
1 medium onion (sliced)
2 scallions (chopped)
1/2 bell pepper (sliced)
4 sprigs thyme
2 tablespoon water
1/2 teaspoon black pepper
4-6 cloves garlic (diced)

Note! If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. I used Salted Cod, but you can use your fav dry/salted fish. There were no spicy peppers (like Scotch bonnet) used in the recipe as explained in the video below.

Learn how to prepare salted fish for use. << Click To Watch.

Wash the string beans, then remove the ends and discard. Chop or break into 1 to 2 inch pieces and set aside. For the Salted Cod, I placed it in a bowl then added boiling water onto it. When it was cool to touch I squeezed out the water, rinsed with cool water.. squeezed out that water and shredded it into bits. Note that I used boned (boneless) salted Cod, but I still kept an eye out for any bones.

Heat the olive oil in a wide pan on a medium flame, then add the prepared salted Cod, followed by the onion, garlic and black pepper. Reduce the heat to low and cook for 4 minutes. Add the bell pepper (optional), thyme, scallions and should you decide to add any spicy pepper, do so now. Cook a further 3 minutes.

Turn the heat back up to medium and add the prepared String Beans (French beans will work too) and stir well.

Add the water and bring to a boil with the lid on.

Toss in the tomato, turn the heat down to a simmer and cook for 15 minutes with the lid on.

It’s now time to personalize things a bit. Check for salt and add if necessary, I didn’t add any as explained in the video, and should there still be liquid at the bottom of the pot, remove the lid (as I did) and cook a further 5 minutes with the lid off.

Personally I like the beans with a slight bit of body. We had it with Sada Roti in case you’re curious. But it’s just as delicious as a topping for steaming rice.