“This classic Bajan seasoning is typically made using local herbs, garlic, onion and, of course, fiery Scotch bonnet chillies. In Barbados, the seasoning is usually stuffed into the fish cavity, but I like to slash the fish a few times on each side before rubbing in the seasoning so the flavour really permeates the flesh. Just like the locals, I used whole plate-sized snapper, lightly dusting them in seasoned flour before shallow-frying in plenty of oil, but you could use any firm, white-fleshed fish, and even cook it on the barbecue or in the oven, if you prefer.” Ainsley Harriott, Ainsley Harriott’s Street Food
- 1 red onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 2 spring onions (scallions), coarsely chopped
- ½ Scotch Bonnet chilli, seeded
- 2 sprigs thyme
- 1 sprig marjoram
- 1 small bunch parsley
- 3 allspice berries, finely ground
- ½ tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes enough for 2 whole fish.
Place all the ingredients, except the fish, in a food processor and process until a smooth paste forms.
Using a large sharp knife, make 4-5 deep cuts into each side of the fish. Rub the seasoning into each cut. Marinate for 20 minutes before cooking.
• Store the seasoning in a clean airtight jar in the refrigerator for up to 1 week.
Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.