Brazilian banana fish banana fish what
it works no seriously and I’m going to
show you how watch this
first of all make our base the old onion
people think it’s a bit weird and it
does sound weird but you think about
Caribbean a places I like these planting
and they cook it you know with fried
fish the savory and a sweet really does
come to cover all right bit chilly cut
the end off and then just go like that
all to see to god I’m gonna do it little
matchsticks
now don’t forget if you take the seeds
out in the membrane you just taste that
really nice fruity flavor what’s the
best friend with onion or garlic there
we go now you just want to sweat this
down you see it starts going translucent
a little bit that means that you’re
sweating and it’s bringing all the
natural sugars out a bit of salt just
helps it on the way if you’re outside as
you can see the flame has got a minor
mixer and it’s going all over the gas so
put a lid on just to bring it up to the
heat when you’ve got a nice heat and
it’s bubbling away take the lid off and
let it just sweat down to break this
tablet it’s bubbling away it’s gonna
translucent that’s ready now for the tin
Tomatoes right so here we go you could
actually blitz it up okay with a little
hand process or something like that but
I’m just gonna mash it like this yeah
it’s not gonna keep it as straight as
possible
we’ve got no electric out here I’ve got
a nice bit of fish stock but I’m going
into about three ladles to one tin of
tomato so I’ve got my fish stock in
there I’ve got my tin Tomatoes in there
my lovely sweat down onion chilli and
garlic lid on bring it to the boil now
okay cuz I want to reduce it by half
it’s gonna take about ten minutes to
come up and in about another ten minutes
to reduce down so I’m gonna crack on
wood prep and my fish
right so this is a plantain right it’s a
type of banana and this is going to be
in our dish now you can use a normal
banana but it’s got to be unripe it’s
got to get the body behind it because
it’s going to be poaching away we’re
doing too much you can’t eat that raw
right you will have a bad belly I’m not
gonna write a nice sweet banana with its
creamy silky fish lets them sit there
lid back on for two seconds now I’ve got
this lovely bit of cod okay you can use
Pollock if you like sea bass is good but
it’s very expensive okay Pollock is
probably your best bet
it’s like Cod it’s nice and meaty it
flakes well this a bit cheaper alright
and plus it’s more sustainable more
importantly now I’m just going to season
it up not over-seasoned it got a nice
bit of seasoning going on in my tomato
sauce already
we’re just poaching it in there look at
that beautiful you know what I’m gonna
for a bit of basil in there wash lid on
10-15 minutes see you in a bit
lovely
play gone right now we’re back in the
room that fish stock really does do the
trick it just brings the ocean into this
fish now here we go got a little pulp
now I’ve got a little banana leaf there
I’m gonna get the fish on first right
beautiful banana fish have my word yep
told you to trust me tonight now if you
like all these recipes and you want more
ideas and more recipes go on to Jamie’s
food Tube channel subscribe because
remember if you want to be in our
kitchen you go get a subscription simple
pants
you
it works no seriously and I’m going to
show you how watch this
first of all make our base the old onion
people think it’s a bit weird and it
does sound weird but you think about
Caribbean a places I like these planting
and they cook it you know with fried
fish the savory and a sweet really does
come to cover all right bit chilly cut
the end off and then just go like that
all to see to god I’m gonna do it little
matchsticks
now don’t forget if you take the seeds
out in the membrane you just taste that
really nice fruity flavor what’s the
best friend with onion or garlic there
we go now you just want to sweat this
down you see it starts going translucent
a little bit that means that you’re
sweating and it’s bringing all the
natural sugars out a bit of salt just
helps it on the way if you’re outside as
you can see the flame has got a minor
mixer and it’s going all over the gas so
put a lid on just to bring it up to the
heat when you’ve got a nice heat and
it’s bubbling away take the lid off and
let it just sweat down to break this
tablet it’s bubbling away it’s gonna
translucent that’s ready now for the tin
Tomatoes right so here we go you could
actually blitz it up okay with a little
hand process or something like that but
I’m just gonna mash it like this yeah
it’s not gonna keep it as straight as
possible
we’ve got no electric out here I’ve got
a nice bit of fish stock but I’m going
into about three ladles to one tin of
tomato so I’ve got my fish stock in
there I’ve got my tin Tomatoes in there
my lovely sweat down onion chilli and
garlic lid on bring it to the boil now
okay cuz I want to reduce it by half
it’s gonna take about ten minutes to
come up and in about another ten minutes
to reduce down so I’m gonna crack on
wood prep and my fish
right so this is a plantain right it’s a
type of banana and this is going to be
in our dish now you can use a normal
banana but it’s got to be unripe it’s
got to get the body behind it because
it’s going to be poaching away we’re
doing too much you can’t eat that raw
right you will have a bad belly I’m not
gonna write a nice sweet banana with its
creamy silky fish lets them sit there
lid back on for two seconds now I’ve got
this lovely bit of cod okay you can use
Pollock if you like sea bass is good but
it’s very expensive okay Pollock is
probably your best bet
it’s like Cod it’s nice and meaty it
flakes well this a bit cheaper alright
and plus it’s more sustainable more
importantly now I’m just going to season
it up not over-seasoned it got a nice
bit of seasoning going on in my tomato
sauce already
we’re just poaching it in there look at
that beautiful you know what I’m gonna
for a bit of basil in there wash lid on
10-15 minutes see you in a bit
lovely
play gone right now we’re back in the
room that fish stock really does do the
trick it just brings the ocean into this
fish now here we go got a little pulp
now I’ve got a little banana leaf there
I’m gonna get the fish on first right
beautiful banana fish have my word yep
told you to trust me tonight now if you
like all these recipes and you want more
ideas and more recipes go on to Jamie’s
food Tube channel subscribe because
remember if you want to be in our
kitchen you go get a subscription simple
pants
you
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