Caribbean Style Fish

Those of you that are familiar with my cooking style know it is as far away from being scientific as possible - and also that I cannot follow a recipe for the life of me - so what on earth can this page mean?

Well, here is where this all came from:

1. I read on the Lonely Planet book the following sentence. The longer the fish simmers in the coconut milk, the better it tastes.

2. I am surrounded by a bunch of fresh and exciting ingredients.

3. They must be a little spicy in the Caribbean, right?

So I adopted these as three axioms and decided to experiment - what came out was I think good enough to want to share it. Here goes, with the lack of precision that you expect from a recipe of mine.

Ingredients A:

Onion

Yucca

Potato

Sweet Pepper

Spices:

Salt

Pepper

Hot Chille Pepper

Fresh Ginger

Ingredients B:

Whatever Fish Looks good and fresh

Shrimps

Mango

Ingredients C:

Coconut Milk

Cane Juice

Preparation:

First of all make yourself a drink and get some good music going. Then cube ingredients A and stir fry them on very high heat with some oil. Yes, you can add the spices too at this point. When the veggies are nicely scorched, and still with a high flame, toss in Ingredients B and give them a quick scorch too (so that they make a little crust). At this point lower the flame to almost inexistent, add the coconut milk and the cane juice and let it simmer for as long as you can resist the waft of sweet and spicy aroma pervading the house. I started it late in the morning and ate it at night (yeah well, I did turn it off after a few hours in the afternoon)-oh yeah, serve it over white rice- and let me know what you think!