We bring you the last batch of delicious salt fish recipes presented by the finalists of the Seafood from Norway Culinary Challenge, that took place on Tuesday February 17, at the Alhambra Inn.

Chef Virginia Burke’s Red curried salt fish with yogurt sauce

Ingredients:

Yogurt sauce:

1 cup yogurt,

1 tbsp lime or lemon juice,

1/2 tbsp zest of lime or lemon

1 clove garlic, very finely minced

1 tbsp onion, minced

1/4 cup tomato, seeded and chopped

1 tbsp chopped cilantro or parsley

A dash of salt and pepper to taste

A dash of Angostura Bitters (optional)

Fish:

4x6oz pre-soaked Norwegian Salt fish Fillets

1 tbsp Garam Masala or West Indian Curry Powder

1 tbsp salt (optional)

Red curry sauce:

1 tbsp butter

1 tbsp coconut oil or regular cooking oil (as needed)

1 tbsp Garam Masala or West Indian curry

1 medium onion, chopped

1 clove garlic, minced

2-3 star anise (remove before serving)

1tbsp hot scotch bonnet pepper (optional)

1 large red sweet pepper, coarsely chopped (fresh or roasted)

1/4 cup white wine (rosé will do)

2 tbsp tomato paste

1/2 cup fish or vegetable stock

Method:

Pre-soak salt fish for 48 hours. Remove skin and bones. Cut into 4 chops (fillets), rub with Garam Masala and salt (optional) for half an hour.

Make the yogurt sauce by combining all ingredients, refrigerate.

Heat coconut oil in a large skillet. Sear presentation side of fish first, 2-3 minutes over medium high heat. Flip over and cook for 2 minutes until golden. Ensure fish is hot all the way through. Remove and reserve in a warm place.

Add a little more oil to skillet. Put on low heat, brown off Garam Masala, (making sure not to burn), add onions and garlic cooking until soft. Add star anise, hot pepper and sweet pepper. Cook gently for 2-3 minutes.

Deglaze pan with 1/4 cup wine, by stirring constantly and scraping any bits stuck on base of the pan. Add in tomato paste mixed with the stock, and simmer for 4-5 minutes until reduced slightly. Check seasoning to see if you need any salt or additional pepper. (The fish can be heated through with the sauce if desired or served separately.)

Serve fish with red curry and a generous dollop of yogurt sauce. Callaloo (or spinach) and rice would be great accompaniments. Serves 4.

Garam Masala- which means “mixed spices” is made up of: cardamom, cumin, cloves, black pepper, nutmeg, cinnamon, dried hot pepper of cayenne. West Indian Curry, which is made from most of these ingredients, usually includes turmeric, which gives it a strong yellow colour.

Chef Mark De Krines’ breaded Salt fish won ton raviolis with okra fries

Ingredients:

2 pounds salt fish

1/2 green bell pepper

1/2 red bell pepper

1/2 medium yellow onion

1 bunch fresh cilantro

2 scotch bonnet peppers

2 pegs chopped garlic

2 oz cooking oil

2 doz. large fresh okras

cornmeal for breading

salt and pepper to taste

oil for frying

24 wonton skins

eggs and milk for a wash

flour for breading station

panko bread crumbs

oil for frying

2 large tomatoes, peeled seeded and diced

8 pegs of garlic, thinly sliced

1 bunch of fresh basil

3 oz white wine

1/2 medium yellow onion

salt and pepper to taste

1/2 oz olive oil

Method:

De-bone the saltfish and small-dice.

Fine-dice the bell peppers and onions and chop the cilantro and scotch bonnet (remove seeds). Sauté the vegetables in the cooking oil, add garlic , saltfish and scotch bonnet.

Finish with cilantro and season if desired (set aside to cool).

Wash and trim the okras, and quarter them lengthways.

Season and drench in cornmeal.

Fry in 350-degree oil, until just brown on edges.

Dice the onion and sauté in the olive oil.

Add the sliced garlic and sauté another minute. Deglaze with wine and reduce by half before adding the tomatoes and whole basil leaves.

Simmer for 15 minutes (remove basil before serving).

Place a scoop of saltfish in the middle of a wonton skin (1/4 oz). Brush the edges with egg wash.

Place another skin over the first and crimp the edges sealed.

Flour the raviolis, dip in wash and bread with panko crumbs. Fry the raviolis in 350-degree oil, until golden brown.