Trinidadian Bake and Shark

Ingredients

• 700 g shark steaks, skinned (or swordfish, kingfish or any firm white fish)
• Juice of 2 limes
• 3 tbsp Trinidadian green seasoning
• 1 tsp salt
• 2 eggs, beaten
• 150 g plain flour, for dredging
• 500 g plain flour, for the bake
• 2 tsp instant yeast
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 tsp baking powder
• 300 ml warm water
• 1 tbsp vegetable oil
• 1.5 litres vegetable oil, for frying
• 1 little gem lettuce, shredded
• 2 tomatoes, sliced
• 1/2 cucumber, sliced
• 4 slices fresh pineapple
• Garlic sauce, chadon beni sauce, tamarind sauce and pepper sauce, to finish

Before you cook

• Soak the fish in cold water with the lime juice for 30 minutes, then rinse and pat dry.
• Rub the green seasoning and salt all over the fish and leave it to sit for 20 minutes.
• Whisk the 500 g flour with the yeast, sugar, salt and baking powder in a large bowl.
• Pour in the warm water and the tablespoon of oil, then knead for 6 minutes to a soft, smooth dough.
• Cover the dough and leave it somewhere warm for 40 minutes until visibly puffy.
• Divide the dough into 8 balls and roll each one into a disc about 12 cm across and 5 mm thick.
• Shred the lettuce and slice the tomato, cucumber and pineapple.

Steps

1. Heat the frying oil in a deep pot to 180 C (355 F).
2. Slide one dough disc into the oil and press it gently under the surface with a slotted spoon until it balloons.
3. Fry for 1 minute on each side until pale gold and puffed, then drain it on kitchen paper.
4. Fry the remaining discs the same way, one or two at a time.
5. Dip each piece of seasoned fish into the beaten egg.
6. Press the fish into the dredging flour so both sides are evenly coated.
7. Fry the fish for 4 minutes, turning once, until deep golden and cooked through to the centre.
8. Drain the fish on kitchen paper and hit it with a pinch of salt.
9. Split each bake along one side with a small knife to open a pocket.
10. Tuck a piece of hot fish inside each bake.
11. Load in the lettuce, tomato, cucumber and pineapple.
12. Finish with garlic sauce, chadon beni sauce, tamarind and as much pepper sauce as you can take.