Entree: Trinidad and Tobago – National Cuisine – Bake and Shark

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- For the bake (fried flatbread):
  - 3 cups (360 g) all-purpose flour
  - 1 tbsp (12 g) baking powder
  - 1 tsp (5 g) salt
  - 1 tbsp (12 g) granulated sugar
  - 3 tbsp (42 g) cold unsalted butter, cut into pieces
  - 1 cup (240 ml) warm water, plus extra as needed
  - Vegetable oil for frying (amount as needed)
- For the shark:
  - 4 shark fillets, approx. 6 oz (170 g) each
  - 2 tbsp (30 ml) lime juice
  - 2 cloves (approx. 6 g) garlic, minced
  - 1 tsp (5 g) salt
  - 1 tsp (2 g) freshly ground black pepper
  - 1 cup (120 g) all-purpose flour for dredging
  - 1 tsp (2 g) paprika
  - 1/2 tsp (1 g) cayenne pepper (optional)
- Garlic sauce:
  - 1/2 cup (120 ml) mayonnaise
  - 2 cloves (approx. 6 g) garlic, crushed
  - 2 tbsp (30 ml) lime juice
  - 1/4 tsp (1 g) salt
- Tamarind chutney:
  - 1/4 cup (60 g) tamarind paste
  - 1/4 cup (50 g) packed brown sugar
  - 1/2 cup (120 ml) water
  - 1/4 tsp (1 g) salt
- Pepper sauce (Trinidad-style):
  - 1–2 Scotch bonnet peppers (to taste)
  - 2 tbsp (30 ml) white vinegar
  - 1/4 tsp (1 g) salt
  - 1 tsp (5 ml) vegetable oil
- Slaw and salad:
  - 2 cups (150 g) shredded green cabbage
  - 1/4 cup (60 ml) mayonnaise
  - 1 tbsp (15 ml) lime juice
  - Salt and pepper to taste
  - Lettuce leaves
  - 2 tomatoes, sliced
  - Pickled cucumbers or chutney, optional

Instructions

1. Combine flour, baking powder, salt, and sugar for the bake in a bowl; cut in the cold butter until mixture resembles coarse crumbs. Add warm water gradually and bring together into a soft, slightly sticky dough. Knead briefly until smooth, cover, and rest 30 minutes.
2. While dough rests, marinate the shark: pat fillets dry, mix lime juice, minced garlic, salt and pepper and coat the fillets. Refrigerate for 20–30 minutes.
3. Make tamarind chutney: whisk tamarind paste, brown sugar, water, and salt in a small saucepan. Simmer gently 5–7 minutes until slightly thickened, then cool.
4. Make garlic sauce: combine mayonnaise, crushed garlic, lime juice and salt; adjust to taste and chill until use.
5. Make pepper sauce: in a blender combine Scotch bonnet(s), vinegar, salt and oil; blend until smooth. Thin with a teaspoon or two of water if too thick. Store chilled and use sparingly.
6. Prepare slaw: toss shredded cabbage with mayonnaise, lime juice, salt and pepper. Adjust seasoning and chill.
7. Shape the bake: divide rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) round about 1/4 inch (6 mm) thick.
8. Heat about 1–1½ inches (25–40 mm) of vegetable oil in a heavy skillet over medium-high heat. Fry each dough round 1–2 minutes per side until puffed and golden, transferring to paper towels to drain. Keep warm.
9. Dredge the marinated shark fillets in the seasoned flour mixture (combine flour, paprika and cayenne if using). Shake off excess flour.
10. Increase oil heat to medium-high (or use deeper oil if preferred) and fry the dredged fillets 3–4 minutes per side, until crisp and cooked through (internal fish temperature ~145°F / 63°C). Drain on paper towels.
11. To assemble: split a warm bake open (but not all the way through), layer lettuce and tomato, add a fried shark fillet (or portions of a fillet), spoon on slaw, tamarind chutney, garlic sauce and a drizzle of pepper sauce to taste. Fold and serve immediately.