Delicious chilli-marinated sea bass. With origins in Trinidad, Woman’s Weekly reader Hassrah Mohammad from London shares her recipe, influenced by her Caribbean roots
- 2 fish fillets of your choice (we used sea bass)
- 1 lemon or lime
- 2 cloves garlic, peeled
- ½ small onion, peeled
- 2 spring onions, trimmed
- ½ Scotch bonnet pepper or 1 red chilli (Hassrah uses Scotch bonnet peppers, a really hot type of chilli, but ordinary red chillies are just as good)
- 4-6 stems fresh coriander
- Salt and freshly ground black pepper
- Oil, for frying
- Plain flour, for dusting
- Toasted bread, to serve
Wash the fish and pat it dry with absorbent kitchen paper. Squeeze a few drops of lemon or lime juice on to the flesh.
Place the garlic, onion, spring onion, Scotch bonnet (or chilli), coriander and seasoning into a small blender and purée to a paste. Spread over the fish and leave it to marinate for at least 15 mins.
Heat some oil in a frying pan. Put some plain flour in a bowl and dip the fish in it. Place the fish in the hot oil, without overcrowding the pan. Fry the fish on each side until golden brown.
Remove the fish from the pan and place on absorbent kitchen paper to absorb any excess oil.
Serve fish with toasted bread. Delicious! (Not suitable for freezing).
If using frozen fish, celebrity chef James Martin suggests thawing them in milk to absorb the 'frozen' taste and add a 'fresh caught' taste.