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Trinidad and Tobago · Flying Fish

Tobago Stewed Flying Fish

Stew Fish

Tobago “stews” everything the island way: sugar is browned in hot oil until nearly black, and the seasoned fish goes into that caramel to pick up a deep color and a sweet, smoky edge.

  • Prep 20 min + 30 min marinating
  • Cook 25 min
  • Serves 4
  • Level Medium
Photo: daSupremo · CC BY-SA 4.0
Served with: Trinidad Fry Bake ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the stew

Method

Step by step, the way it is done on the island.

  1. Season the fish. Wash the fillets with lime juice and water and pat dry. Rub with the green seasoning, salt and pepper and marinate 30 minutes.
  2. Brown the sugar. Heat the oil in a heavy pot over medium heat and add the sugar. Let it melt and bubble, stirring, until it turns dark amber and smokes lightly, about 2–3 minutes. Don’t walk away.
  3. Stew the fish. Carefully add the fish (it will spit) and turn it in the caramel 1 minute per side until browned.
  4. Build the sauce. Add the onion, garlic, pimento peppers, tomato, ketchup, thyme, Scotch bonnet and any leftover marinade. Pour in the hot water, add the salt, cover and simmer gently 8–10 minutes.
  5. Serve. Sprinkle with chadon beni and serve hot with fry bake to mop up the gravy.

On the side

The side dish that belongs with it, full recipe included.

Trinidad and Tobago

Trinidad Fry Bake

Fry Bake

Soft, puffy fried bread that splits open like a pocket. At Maracas Bay it holds the famous bake and shark; at home it goes with any fried or stewed fish.

  • Prep 15 min + 30 min resting
  • Cook 15 min
  • Serves 4 (about 8)
  • Level Easy

You need

  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp butter or shortening
  • ¾ cup water (about)
  • Vegetable oil for frying

How to make it

  1. Make the dough. Mix the flour, baking powder, sugar and salt. Rub in the butter, then add water little by little to make a soft, smooth dough. Knead 2 minutes.
  2. Rest. Cover and let it rest 30 minutes.
  3. Shape. Divide into 8 balls and flatten each into a round about ¼ inch (5 mm) thick.
  4. Fry. Fry in 1 inch (2.5 cm) of oil at 350 °F (175 °C), spooning hot oil over the top so it puffs, 1–2 minutes per side until golden. Drain and serve warm.

Photo: Ll1324 · CC0

More ways to cook Flying Fish

Same fish, a different corner of the sea.

Bridgetown, BarbadosBarbados Steamed Flying Fish
Oistins, BarbadosFried Flying Fish Cutter
Deshaies, GuadeloupeGrilled Flying Fish with Sauce Chien