It is customary for all ethnicities to consume copious amounts of fish- fried steamed with okra and crackers, stewed, jerked and so on.
Whatever the variety, be it red snapper, tilapia or kingfish synonymous to all methods of preparation, is the use of a sauce, on the side or over the fish.
Today we will share with you a simple, spicy and colourful rendition of a sauce that may be used to accompany any fried or bake fish of your choice.
You will need:
½ cup Mr. Goudas vinegar
1 tbsp Mr. Goudas Extra Virgin Olive Oil
½ teaspoon all purpose spice- preferably Mr. Goudas brand
1 medium yellow onion
1 medium carrot finely sliced or diced
1clove garlic diced (option)
1 green bell finely chopped
a dash of Mr. Goudas thyme
¼ scotch bonnet pepper ( You may alternately use 1 to 2 tsps, Mr. Goudas, scotch bonnet pepper sauce.)
Wash and clean carrot thoroughly then finely slice (or dice if you prefer).
Strip garlic and onion then dice.
After washing bell pepper thoroughly, cut into juliennes, and then finely chop.
Wash 1 (one) scotch bonnet pepper, cut a ¼ - be sure to retain the seeds and chop finely, (including the seeds)
Please note: scotch bonnet pepper can be very hot.
In a saucepan pour, ½ cup of Mr. Goudas vinegar, place on medium flame add carrots and allow to simmer for 2 minutes.
Add diced garlic, onion, green and scotch bonnet pepper.
Allow to simmer for 1 minute. Sprinkle ½ teaspoon all-purpose seasoning and stir gently.
Reduce flame to low and allow the flavours to get to know each other.
Stir in 1-tablespoon extra virgin olive oil and give your sauce a dash of thyme.
Remove from flame and serve on your favourite fish.
To add a little sweetness or reduce the intensity of the pepper you can add two teaspoons of Mr. Goudas Honey…
Basically, you can use this or that,
or maybe you remove that,
or add something of your choice…
Chantal, who is very creative, made the sauce illustrated in the picture; it surprised everybody with its exceptional taste.
Her version was excellent with King Fish but it can go just as well with any other fish of your choice.
You could also pair it with steamed broccoli or drizzled over rice.
Recipe by Chantal