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