Cooking Japanese in Jamaica - Shiotara in foil

Ai Irisawa-Coney, Contributor

Sometimes it can be difficult for us to consume enough vegetables. Eating out certainly does not make things better, and it may take some time to prepare and cook a variety of vegetables at home. To solve that and appeal to those who do not like vegetables, I have a delicious solution.

This recipe features one of Jamaica's favourite ingredients - salt fish. It is also a favourite in Japan.

Japanese call salt fish shiodara or shiotara, and it is considered a delicacy. In Japan, one pound of salt fish can cost around $1,800.

Recently, I came up with a few Japanese shiotara recipes and I would like to share one of them with you.

I have been thinking of different ways to cook salt fish as I think it is an underutilised ingredient. Yes, people consume loads of it in ackee and salt fish with callaloo and okra, but we could try more varieties and get creative with it.

Soaking salt fish overnight is the key to this recipe. To achieve the best result, you will have to soak it for about eight hours (change the water periodically). You can keep it refrigerated while it is being soaked so that it does not go bad. This process may seem tedious, but it is a fairly simple and easy recipe. All you have to do is cut veg and pack everything in cooking foil, then cook in the oven or frying pan for 20 minutes.

You can improvise with your favourite vegetables and protein of your choice, like lionfish.

Cooking time 30 - 40 minutes (plus time to soak salt fish)

Serves 2 persons

Ingredients

1lb salt fish

1 large tomato

1/2 medium green pepper

1 stalk of callaloo

1 medium onion

4 mushrooms

1 medium carrot

1 courgette

1 dozen French beans

2 slices of lemon or lime

Pinch of ground black pepper

Lemon Joyu (dip)

1 tablespoon of soy sauce (Kikkoman brand recommended)

2 tbs lemon (preferably) or lime juice

Cooking Instructions

1 Soak salt fish in water for 8 hours (change water from time to time).

2 Slice tomato, callaloo, green pepper, onion, mushrooms and julienne carrot, courgette and beans.

Have at least two 1-foot strips of cooking foil.

3 Place half of the vegetables directly on the cooking foil. Then put 1/2 lb salt fish and slice of lemon/lime on top of all the vegetables. Sprinkle pinch of black pepper.

4 Close the foil like a parcel. Repeat the process and make the second parcels.

5 Make sure they are completely sealed so that the vegetable and fish get cooked thoroughly.

6 Place them in the oven or in a frying pan with one inch of water. Cook on medium heat for about 30 minutes in the oven and 20 minutes in the frying pan.

When ready, tear the parcel and dip in lemon/lime and soy sauce mix.

- Itadakimasu!!

Ai Irisawa-Coney managed a Japanese restaurant in Soho, London. She is also a founder of Epiphany Media Solutions www.facebook.com/epiphanymediaja and ACI Consultancy www.aci-consultancy.com