Bake and Shark

Ingredients

• 4 pcs Thyme
• 8 pcs Shadow Beni
• 400 g Shark Fillet
• 2 pcs Lime
• 4 pcs Garlic
• 1 pcs Scotch Bonnet Pepper
• 1 pcs White Onion
• 380 g All Purpose Flour
• 2 tsp Baking Powder
• 2 tsp Sugar
• 1.3333333333333333 tbsp Salt
• 1.5 tsp Black Pepper
• 0.5 tsp Turmeric
• 1 tbsp Vegetable Oil
• 30 g Cornstarch
• 240 ml Water
• 0.5 pcs Cucumber
• 4 tbsp Tamarind Chutney
• 2 tbsp Pepper Sauce

Method

1. In a small blender, pulse {shadow_beni}, {garlic}, {thyme}, {scotch_bonnet_pepper}, {white_onion}, {lime}, {salt}, {black_pepper} and a splash of {water} into a coarse green seasoning. Keep it bright; overblending bruises the herbs.
2. Pat {shark_fillet} dry so it fries crisp, then rub with the green seasoning from the previous step and a little more {salt}. Let it stand so the herbs perfume the fish and the surface dries slightly again.
3. In a large bowl, whisk {all_purpose_flour}, {baking_powder}, {sugar} and {salt}. Drizzle in a little {vegetable_oil}, add {water}, and mix into a soft dough. Knead briefly until smooth but still tender.
4. Cover the dough and let it rest at room temperature until relaxed and easier to shape, which keeps the {bake} soft and puffy.
5. Thinly slice {cucumber} and set out {tamarind_chutney} and {pepper_sauce} for quick assembly at the end.
6. Divide the rested dough and gently press each piece into thick rounds, keeping the center even so the {bake} fries through without dense spots.
7. Heat {vegetable_oil} in a deep skillet over medium heat. Fry the dough rounds one at a time, spooning hot oil over the tops, for several minutes until deeply golden, puffed, and cooked through. Drain well so the crust stays light.
8. Mix {all_purpose_flour}, {cornstarch}, {turmeric}, {salt} and {black_pepper} in a shallow dish. Dredge the seasoned {shark_fillet} lightly so the crust fries crisp and stays delicate rather than heavy.
9. Heat fresh {vegetable_oil} in a wide skillet over medium-high heat. Fry the coated {shark_fillet} without crowding for several minutes per side until golden, just cooked through, and flaky in the center. Drain briefly and finish with a squeeze of {lime}.
10. Split the hot fried bake, tuck in the crisp {shark_fillet}, then add {cucumber}, {tamarind_chutney} and {pepper_sauce}. Serve at once while the {bake} is fluffy and the fish is still hot and crisp.