The Ultimate Shark and Bake a Ture Trinidad and Tobago Recipe
Immerse yourself in the vibrant flavors of Trinidad and Tobago with this ultimate Shark and Bake recipe, a beloved street food classic bursting with Caribbean flair! Featuring tender marinated shark (or a firm white fish alternative like mahi-mahi), perfectly seasoned with lime, garlic, and aromatic spices, this dish is a festival of textures and tastes. The fried "bake" bread—soft, fluffy, and golden—is the ideal vessel for the crispy, flavorful fish fillets. Topped with fresh shredded lettuce, juicy tomato, crunchy cucumber, and drizzled with tangy tamarind sauce and garlicky goodness, every bite delivers a harmonious balance of bold, zesty, and refreshing notes. Perfect for foodie adventurers, this recipe combines easy-to-follow techniques with authentic island ingredients, transporting your kitchen straight to the shores of Trinidad and Tobago.
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Recipe Information
Ingredients
- 1.5 lbs Shark fillet (or firm white fish such as catfish or mahi-mahi)
- 0.25 cup Lime juice
- 2 cloves Minced garlic
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 tsp Ground cumin
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1 tbsp Granulated sugar
- 0.75 cup Warm water
- 4 cups Vegetable oil (for frying)
- 1 cup Shredded lettuce
- 1 whole Tomato, sliced
- 0.5 cup Cucumber, thinly sliced
- 0.5 cup Tamarind sauce (store-bought or homemade)
- 0.5 cup Garlic sauce (store-bought or homemade)
- 2 tbsp Green seasoning
Instructions
Rinse the shark fillets and pat them dry. Cut into 4-6 inch portions.
Marinate the shark pieces in lime juice, minced garlic, 1 teaspoon salt, black pepper, paprika, cumin, and green seasoning for 30 minutes.
In a mixing bowl, combine all-purpose flour, baking powder, 1 teaspoon salt, and sugar.
Gradually add warm water to the dry mixture, mixing until a soft dough forms. Knead the dough for 5-7 minutes until smooth.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
On a floured surface, divide the dough into 8 equal portions and roll each portion into a small disc about 1/4-inch thick.
Fry the rolled-out dough pieces in the hot oil for 1-2 minutes on each side, or until they puff up and turn golden brown. Remove and drain on paper towels.
Dredge the marinated shark pieces in flour, ensuring they are evenly coated.
Fry the coated shark fillets in the hot oil for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Slice the fried bakes in half (like a sandwich) but not fully through.
Assemble the Shark and Bake by layering fried shark pieces inside the sliced bakes. Add shredded lettuce, sliced tomato, cucumber, and drizzle with tamarind and garlic sauces.
Serve immediately and enjoy the authentic flavors of Trinidad and Tobago!
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.4 g | 327% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 20.8 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
