Whole Baked Red Snapper with Dasheen ‘Boil n Fry’ | Caribbean Outdoor Cooking | Foodie Nation ??

Nothing beats fresh fish roasted over an open fire and served alongside crispy fried dasheen that's first boiled until tender. In this recipe tutorial, we'll show you how to prepare this rustic Trinidad & Tobago favourite using simple ingredients and traditional outdoor cooking techniques.
This episode was filmed at the beautiful Kobani Kawana Experience in Matura—a peaceful, off-grid eco-retreat surrounded by nature that's perfect for anyone looking to unwind, reconnect and experience Trinidad's natural beauty. Whether you're planning a relaxing weekend, a family getaway or an outdoor adventure, Kobani Kawana Experience offers the ideal escape.
? Book your stay or learn more about Kobani Kawana Experience:kobanikawanaexperience.com
?️ Take it to another level!
Finish this dish with Island Spiritt's 28-day fermented Pimento Sauce for a rich, authentic Caribbean flavour that complements roasted fish perfectly.
Pre-order your bottle:linktr.ee/islandspiritt
?? North America: linktr.ee/islandspiritt
?? Europe: linktr.ee/islandspiritt
Follow Island Spiritt
* Instagram: linktr.ee/islandspiritt
* Facebook: linktr.ee/islandspiritt
* TikTok: linktr.ee/islandspiritt
* YouTube: linktr.ee/islandspiritt
-Shop Foodie Nation products:foodie-nation-ltd-shop.fourthwall.com
Amazon Affiliate-a.co/d/0dRCYlir
Website: www.foodienationtt.com/• Facebook: www.facebook.com/foodienationtt• Instagram: www.instagram.com/foodienationtt• TikTok: www.tiktok.com/@foodienationtt• YouTube: www.youtube.com/@FoodieNationTT
Whole Baked Red Snapper
Ingredients
Whole Red Snapper — 6Green Seasoning — 1 cupIsland Spiritt Pimento Sauce — 2 tbspMustard — 2 tbspChadon beni — ½ cup, choppedSalt — 1 tbspBlack pepper — 2 tspPimento Butter — 1 tbsp per fishCarrots — ¼ cup per fish, gratedOchro — ¼ cup per fish, slicedFig leaves — 6Wax/Parchment Paper — as neededAluminium Foil — as needed
Method
Combine green seasoning, pimento sauce, mustard, chadon beni, salt and black pepper to make a thick seasoning paste.
Pat fish dry and generously coat with the paste, including the cavity.
Top each fish with pimento butter, grated carrots and sliced ochro.
Place each fish on a fig leaf, then wrap tightly in parchment and foil.
Place on a baking sheet and bake at 400°F for 25–35 minutes, depending on the size of the fish.
Dasheen ‘Boil n Fry’
Serves: 8–10Prep Time: 20 minutesCook Time: 30-60 minutesTotal Time: About 90 minutes
Ingredients
Dasheen — 4–5 lbs
Garlic — 6–8 cloves
Chadon Beni — ¾ cup, finely chopped
Fine Thyme — 8 sprigs
Pimento Butter — 6 oz
Island Spiritt Pimento Sauce — ⅓ cup
Salt — 2 tsp, or to taste
Cold Water — as needed
Method
Peel and cut dasheen into approximately 1-inch cubes.
Place in a pot, cover with cold water, add salt and bring to a boil.
Cook until tender but still firm enough to hold its shape. Drain and rinse immediately with cold water.
Melt pimento butter in a large skillet over medium heat.
Add garlic, chadon beni and thyme. Sauté until fragrant.
Stir in pimento sauce and season to taste.
Gently toss in the cooked dasheen, coating well without breaking up the pieces.
Taste, adjust seasoning and serve hot alongside the baked snapper.
If you enjoyed this recipe, don't forget to LIKE, COMMENT, SHARE, and SUBSCRIBE for new recipe tutorials and food tourism videos every week.
#FoodieNation #RedSnapper #Dasheen

Category : G'arb milliy taomlari retseptlari

#whole#baked#red#snapper#dasheen#lsquo#boil#fry#rsquo#caribbean#outdoor#cooking#foodie#nation#??