Name: Spiced Job Steaks With Bigarades
Cuisine: Creole
Ingredients: 6 Job steak; 30g Crushed ginger; 30g Crushed garlic; 5g fresh ground chili; 5g coarsely ground black pepper; Juice of 3 lemon; 10g finely chopped parsley; 10g finely chopped thyme; 200g finely chopped onions; 500g tomato, peeled and seeded; 12 bigarades; 45ml vegetable oil; Salt and ground pepper

Spiced Job Steaks With Bigarades

Ingredients

6 Job steak
30g Crushed ginger
30g Crushed garlic
5g fresh ground chili
5g coarsely ground black pepper
Juice of 3 lemon
10g finely chopped parsley
10g finely chopped thyme
200g finely chopped onions
500g tomato, peeled and seeded
12 bigarades
45ml vegetable oil
Salt and ground pepper

Instructions

Mix garlic, ginger, chili, lemon juice, parsley, thyme, and marinate the fish for 3 hours
in the refrigerator.
Peel the bigarades. Remove segments, cut a little hole in segment and remove the seeds.
Put into the refrigerator.
Heat the oil and fry fish on both sides for 4 minutes. Add the onion, tomatoes, marinade
from the fish seasoning and cook slowly for 10 minutes. Add bigarades and cook
for a further 2 minutes only.
Season with salt and pepper.

Job Fish Head Coconut Curry

Ingredients

Salt
Pepper
Lemon juice
1 Onion
3 Bilimbi
3 tbsp Turmeric powder
Cinnamon leaves/ bark
Chillies
1 tbsp Oil
Garlic
Ginger
Parsley
Thyme
Coriander
400 ml coconut milk

Instructions

Marinate fish with lemon juice, salt and pepper set
aside
Heat the oil in sauce pan and add the onions, ginger and
garlic until soften
Add the turmeric powder until it forms a paste
Gradually add the coconut milk
Place in sliced Bilimbi
Crush the cinnamon leaves in the palm.of your hand and
add to the pot
Allow to boil and add in the marinated fish pieces
Cook on low heat for 15 minutes
Add the parsley, coriander, thyme and Chillies.
Season to taste with salt and pepper
Continue cooking over low heat for another 15 minutes
Allow to rest for 5 minutes
Serve with steamed rice and papaya chutney