When last did you have Fish Choka? Or should I ask, have you ever had Fish Choka? It is food made simple that is simply delicious.
Fish Choka is fish that has been cooked, bones removed, flaked, and mixed with aromatics and fresh herbs. That’s it. I told you, it is food made simple. Growing up, weekday protein for us was fish and shrimp, mostly fish, and a lot of it. Fish was curried, stewed, fried, and baked. And then mommy introduced us to Fish Choka, something from her childhood days. Fish Choka quickly became a favourite for us kids because it meant that there were different ways we could eat the Choka – stuffed in fried bakes, or the cut pockets of Sadha roti, Tennis Rolls, sandwiched between slices of bread or eaten with Paratha roti, just as one would when eating sardines and roti. Actually, I think that some people refer to fish when prepared like choka, as being sardined.
Fish Choka, does not have to be a dish that you deliberately set out to make, it works great with leftover cooked fish, especially fried fish, of course baked, roast, or pan-seared fish too. The first time I had Fish Choka, it was made with leftover fried fish. The bones were removed, onions sliced thinly, minced wiri-wiri peppers, thinly sliced scallions/green onions, a squirt of fresh lime juice and everything tossed together. There was no need for salt because there was already enough salt in the cooked fish. I had the Fish Choka with dhal and rice. Man, this thing tasted so darn good. There is a slight difference in Fish Choka depending on how the fish is cooked. For example, fried fish, baked, roast or pan-seared fish, because it would have been pre-seasoned with herbs and had a period of marination, there is obviously added flavour when made into choka; and that works for leftover fish. However, I have to say that I am partial to fish that is steamed fresh to make Fish Choka. The flesh of the fish is tender and more easily absorbs the flavours of the seasonings added.
So, if you want to try another way to eat fish, or another way to use up leftover cooked fish, try making some Fish Choka. This is not a recipe with specific measurements, make it adding enough of whatever you like to suit your taste. The method I am suggesting uses fish that is steamed. By the way, any type of fish can work to make fish choka.
Here’s what to get:
● Fresh, cleaned fish
● Scallions/green onions
● Celery
● Hot peppers
● Onions
● Garlic
● Salt
● Freshly ground black pepper
● Oil (optional)
● Fresh lime/lemon juice
Here’s what to do:
1. Steam the fish to cook it through. If you like, add some fresh thyme to impart a subtle flavour in the pot/pan or atop the fish or in the cavity if steaming whole fish. Let the fish cool until you can handle it and remove all the bones and put the flesh in a heatproof bowl. Flake the fish with a fork or using your clean hands.
2. While the fish is cooling thinly slice the scallions (white and green or purple heads), finely mince the celery, hot peppers, onion, and garlic.
3. Add all the aromatics and herbs to the flaked fish and sprinkle with salt and freshly ground black pepper to taste.
4. Heat some oil in a pan until smoking hot, about 2 tablespoons, you want just enough oil to drizzle over the herbs and aromatics.
5. Pour the hot oil all over the herbs and toss well to mix (with a fork or spoon). If using add a squirt of fresh lime or lemon juice. Taste for seasoning, adjust salt if needed.
6. Let sit for 10 minutes or longer for the flavours to meld and
then serve.
Serving suggestions:
● Eat with sliced pears/avocado for a meal
● Fill lettuce leaves and serve as a lettuce wrap
● Top mashed eddoes, yams, sweet potatoes, or English
potatoes
● Serve with boil ‘n fry ground provisions
● Goes well with rice and peas
Cynthia
Cynthia@tasteslikehome.org
