A few years back I shared the recipe for making Stewed Red Herrings (as it’s known in Barbados) and even further back we did Cabbage With Smoked Herrings and in 2010 we did this very same way of preparing Smoked Herrings, however you will see slight differences with this updated version. Should you visit Barbados, do try to get to a local restaurant which serves roasted breadfruit stuffed with the Stewed Red Herrings – thank me after!
You’ll Need…
8-10 smoked herring fillets (prepared)
1 large scotch bonnet pepper (sliced)
1 scallion (chopped)
2 med tomatoes (diced)
1 med onion (sliced thin)
1 tablespoon chopped parsley
1/2 teaspoon black pepper
2 cloves garlic (crushed)
4 tablespoon olive oil
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper in the recipe as I quite enjoy this dish spicy. You may use as much as you can tolerate and should you not be able to source Scotch Bonnet peppers, any of your fav hot peppers will work. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements.
Please Watch – How To Prep Smoked Herring Fillets
In a large bowl place the prepared Smoked Herrings (remember to go though it for bones and remove), tomato (I used Roma tomatoes as they are less acidic and have less seeds), scallions, parsley, Scotch Bonnet (I explain why I sliced it thick in the video below), black pepper and garlic.
Give it a good mix, then top with the thinly sliced onion.
We’re almost there! Heat the olive oil (use any oil you prefer) until you see whispers of smoke, then (be careful) pour it directly over the onion slices.
I know this step as “chunkay”, which is basically tempering the onion to quickly cook it and to allow for the hot oil to disperse some of that onion flavor throughout the dish. Basically taking the rawness out of the onion.
Finally, give it a good mix and get ready to serve.
You’ll notice that I didn’t add any salt as I find that the smoked herrings can be a bit salty, even after they’ve been prepared in boiling water. However, taste at the end and adjust accordingly. A classic meal would be rice, Dhal and this Smoked Herring Choka.
