Fry Smoked Herring with Tomatoes Recipe
Smoke Herring is a Caribbean staple, sautéed with lots of onions, tomatoes, herbs and hot peppers! Try out this recipe for fry smoked herring and tomatoes, serving up a tangy bold taste that’s popularly served with rice and dhal or freshly-made coconut bake.
Cook Time: 15 minutes
Yields 4 servings
Ingredients
- 1 pound whole smoked herring
- 5-6 chopped tomatoes
- 2 large onions
- 2 cloves chopped garlic
- Hot pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
PROPA TIP:
To really enhance that flavour of the smoked herring, you can roast the whole fish directly on a high flame outdoors before boiling. Trust us, you don’t want to be roasting that indoors, the smell will not leave your house!
Directions
- Boil smoked herring (with head) for 10 minutes. This will remove excess salt.
- Debone and separate fleshy bits of the smoked herring in a bowl. Dispose of fish skin and bones.
- Take the fish and start to pull apart the fleshy bits into fine thread-like pieces which can be done by hand or pulsed in a food processor.
- In a saucepan, heat oil for 30 seconds and add half the onions, garlic and hot pepper and sauté until aromatic. Mix well and incorporate smoked herring into the sauteed vegetables.
- Add tomatoes, black pepper, onion powder, lemon pepper powder and garlic powder and cook for 5 minutes, stirring occasionally.
- Turn off the heat and add the remaining onions.
- Serve with coconut bake, fry bake or my favourite rice and dhal.
About Post Author
