Trout with smoked fish banga

Ingredients

Fish & Shellfish

  • 150g of dried shrimp
  • 2kg mackerel bones
  • 8 trout fillets, each weighing approx. 60g
  • 250g of smoked haddock, sliced

Fruit & Vegetables

  • 50g of garlic
  • 1/2 Scotch Bonnet chilli
  • 2 red onions, sliced
  • 15g of garlic, finely sliced
  • 3g of chilli powder
  • 1 Scotch Bonnet chilli, finely sliced
  • lemon juice, to taste
  • 1 lemon, zested
  • 2 garlic cloves
  • mixed spicy greens, such as mustard leaves, daikon and turnip tops, mizuna or spinach

Salad & Fresh Herbs

  • 38g of fresh ginger
  • 25g of fresh ginger, finely sliced
  • 5g of coriander seeds
  • 10g of lemon thyme

Store Cupboard

  • 5g of black peppercorns
  • 3g of green peppercorns
  • salt
  • sugar
  • 3g of green peppercorns
  • 75g of tomato paste

Spices & Dried Herbs

  • 2 uda pods
  • 1/2 bunch of lemongrass (1), finely sliced
  • 3g of cubeb pepper
  • 5g of fennel seeds
  • 3g of cloves
  • 2 star anise
  • 10g of banga spice mix
  • 8g of sweet paprika
  • 5g of madras curry powder
  • smoked salt, to taste
  • 1 bay leaf
  • 5g of cumin seeds
  • 10g of dried chillies

Oils & Vinegars

  • 375g of rapeseed oil

Beverages

  • 2kg water
  • 100g of white wine

Dairy

  • 38g of butter
  • 250g of butter

Speciality Ingredients

  • 38g of palm nut cream