Bake and Shark Inferno

Introduction

Bake and Shark Inferno is a vibrant and fiery twist on a traditional Trinidadian street food favorite, reflective of the island's rich culinary history and bold flavors. Originally a popular beachside snack, this dish represents a fusion of cultures brought together by Trinidad's diverse population. In this special rendition, we've incorporated intense spices and a smoky finish to ignite your taste buds, making it perfect for spice enthusiasts.

Ingredients

• Flour - 2 cups
• Baking Powder - 2 teaspoons
• Salt - 1 teaspoon
• Water - 3/4 cup (room temperature)
• Shark Fillets - 4 pieces
• Lime Juice - 1/4 cup
• Garlic - 4 cloves, minced
• Onion - 1, finely chopped
• Cumin - 1 teaspoon
• Cayenne Pepper - 1 teaspoon
• Paprika - 1 teaspoon
• Habanero Peppers - 2, finely chopped
• Mustard - 2 tablespoons
• Ketchup - 1/4 cup
• Cabbage - 1/2 head, shredded
• Carrot - 1, julienned
• Cilantro - 1/4 cup, chopped
• Vegetable Oil - for frying

Preparation

Step 1: Preparing the Dough for Bake

Combine flour, baking powder, and salt in a large bowl. Gradually add water and mix until a dough forms. Knead for about 5-7 minutes until the dough is smooth and elastic. Cover it with a damp cloth and let it rest for at least 30 minutes.

Step 2: Marinating the Shark

Rinse shark fillets and place them in a shallow dish. Mix together lime juice, garlic, onion, cumin, cayenne pepper, and paprika. Pour over the fillets, ensuring they are well-coated. Cover and refrigerate for at least one hour to allow the flavors to meld.

Cooking Instructions

Step 3: Frying the Bake

On a lightly floured surface, roll out the rested dough to about 1/4 inch thickness. Cut into circles using a cookie cutter or a glass. Heat vegetable oil in a deep frying pan over medium-high heat. Fry each piece until golden brown, about 1-2 minutes per side. Drain on paper towels.

Step 4: Cooking the Shark Fillets

Preheat an oven or grill at high heat for a nice char. Remove the shark fillets from the marinade and grill or broil each side for about 4 minutes, until cooked and slightly charred. Alternatively, fry them in a hot skillet with vegetable oil until nicely browned.

Step 5: Assembling the Bake and Shark Inferno

In each baked bread shell, place a cooked shark fillet. Top with a mixture of shredded cabbage, carrot, and cilantro. Add a burst of flavor by drizzling with mustard and ketchup. For an additional kick, sprinkle with extra habanero peppers.

Enjoying Your Meal

Serve the fiery Bake and Shark Inferno hot, with cold beverages like coconut water or Trinidad's renowned sorrel drink to complement and balance the spicy profile. Best enjoyed with friends and family in a casual setting, bringing a piece of Trinidad's vibrant beach culture to your dining experience. The mingle of textures and flavors - the crispiness of the bake, the seasoned shark, and the freshness of the slaw - all make this a truly indulgent feast for spice lovers!

Tips & Tricks

• Adjust the heat level by varying the amount of habanero peppers according to your preference.
• Ensure the shark fillets are fresh and properly deboned for the best experience.
• Plan your time well, allowing sufficient marinating and resting time to enhance the flavors.

With the right preparation and timing, this recipe provides a thrilling culinary adventure!