Make this make sense? Trinidad and Tobago are two relatively small islands, meaning they’re surrounded by water. Both the Caribbean Sea and Atlantic Ocean are teeming with fish, yet if you look closer at our culinary culture, you’ll notice that we use a fair amount of tin (canned) fish in our recipes.
You’ll Need…
1 can Sardines (in oil)
1/4 teaspoon black pepper
1 small onion (sliced thin)
1 medium tomato (sliced)
1 scotch bonnet pepper (sliced)
1 teaspoon lemon juice (or lime)
1 1/2 tablespoon olive oil
Notes! Please follow along with the video below as much more about the recipe is discussed there. Should you want to add some chopped scallions, Shado Beni (culantro) and/or parsley, feel free to do so. I didn’t add any salt as explained in the video.
In the video I spoke about the preferred brand of sardines mommy would make for us growing up in the Caribbean and how over the years living in Canada, that has changed. What I failed to mention is that I much prefer sardines packed in oil, rather than water. However the choice is all yours.
While I enjoy the sardines packed in oil, I usually drain that oil out. Then you have the option to split the sardines open and remove the bones and “inners” as shown in the video. Or simply crush them with a fork.
Add the black pepper, tomato, lemon juice and Scotch Bonnet pepper (if you’re making it spicy) and mix together.
Then top with the thinly sliced onion.
Heat the oil on a medium/high flame, until you start seeing whispers of smoke, then pour it directly onto the sliced onion. Not only will this flash-cook the onions (take away the ‘bite’), the oil will get a lovely onion flavor.
Stir well to combine and enjoy!
My comfort meal includes rice, Dhal, the Sardines like this and slices of ripe zabouca (avocado). If you have lime peppersauce on the side… wicked!
This version of canned sardines (called sardine choka by some), is an excellent topping for salted crackers or on open face sandwiches.
Source:caribbeanpot.com
