Thursday, May 1, 2008

Canaoui (Fish Treat)

  • 1-2 medium sized fish in season
  • 2 green figs
  • 2 christophenes
  • 1 grated carrot
  • 1 cup green peas
  • 1/4 cup of parsley and celery
  • 1/4 cup of water
  • 1 teaspoon each of lime juice, vinegar, salt, garlic, and mint
  • Simmer fish over low heat in water, add salt and vinegar and cover for a few minutes.
  • Cook the vegetables separately until soft, mash and make into small balls.
  • Dip your thumb into the centre of the balls - sprinkle celery over and around the balls.
  • Fill the centre of the vegetable balls with the grated carrot.
  • Place the fish in the centre of the dish with the vegetable balls surrounding.
  • Sprinkle lime juice and mint over the fish and serve.

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