Guyanese Fish Cakes & Mango Sour

This blog is in honor of my love…my boo…my bff…my future baby daddy… *Drum roll, please!* …Omar Shariff!!!  If I could give all the ladies out there ONE piece of advice today, it would be this:

LEARN WHAT YOUR MAN LOVES TO EAT… AND COOK FOR HIM… ALL THE TIME!!!

I’m pretty old fashioned and traditional when it comes to the roles of the man versus woman.  I probably should’ve been born in the 40s or 50s.  Today I’m screaming at the top of my lungs, “Ladies, get off your high horse, get in that kitchen, and cook for your man!”  My mom always said, “What you won’t do, someone else will.”  I don’t know about y’all, but I waited and prayed a LONG time for this man… Trust me when I say, you’ll reap some benefits when you do it!

Getting off my soap box now…  Omar’s been asking me to make him a Guyanese meal for a few days now, so I thought today would be the perfect day to do so! He studied for boards… I grocery shopped and cooked.  In case you’re not sure where Guyana is, let’s have a little geography lesson.  It’s a little country in South America, right above Brazil… Not to be confused with Ghana. That’s in Africa 🙂

This isn’t a 30 minute meal by any means, but it was totally worth the time it took to make… Him asking for seconds and seeing the smile on his face made my day!   I served this with Jasmine rice and Dahl.  Stay tuned for my Dahl recipe… It’s delicious!

Guyanese Fish Cakes & Mango Sour

Here’s what you’re going to need, Folks!

ingredients for fish cakes

  • 2 lbs white flakey fish (PLEASE make sure it’s WILD and not farm raised)
  • 1 tsp fresh lemon juice
  • 2 scallions, finely sliced
  • 2 tbsp fresh herbs, your choice (I used rosemary, thyme, and oregano)
  • 1 tbsp Guyanese Curry (If you don’t have Guyanese Curry, use whatever you’ve got.)
  • 1-2 hot peppers, your favorite (I used Serrano… I seeded it too, it was super hot!)
  • 2-3 tbsp onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 2 medium sweet potatoes, cooked and mashed
  • 1 egg plus 1 tbsp water
  • 2 cups bread crumbs (I used Panko Bread crumbs)
  • salt and pepper
  • oil for frying  (I used equal parts of olive oil and butter.)

Directions:

1.  Make Mango Sour FIRST!  Recipe is below.

2.  Wash fish and pat dry with paper towels.  Place fish on a baking sheet and season with salt and pepper.

3.  Bake fish at 350 degrees for 10-12 minutes.  While fish is baking, peel, chop, and cook your sweet potatoes.  Drain and mash them up in a separate bowl once they’re tender.

4.  Place fish in a bowl, flake it apart, and add dry seasonings.  Mix together well.

5.  Saute onion and garlic together in a little bit of olive oil.  Add it to the fish mixture with the scallions.  Mix and set aside.

fish cakes in bowl

6.  Add enough mashed sweet potato to the fish mixture to form a small cake.  (I didn’t use all of the sweet potato.) TASTE your mixture and make sure there’s enough salt and seasonings before you start making the cakes.  Form as many cakes as you can.  I was able to make 10.

fish cakes shaping

7.  Beat together 1 egg plus 1 tbsp water in a bowl.  Add fish cake to egg, coat mixture on both sides,  dip the fish cake into bread crumbs.  Coat well on both sides.  (I refrigerated my fish cakes for about 30 minutes before I cooked them. This part is completely up to you.)

fish cakes breaded     fish cakes breaded2

8.  Heat enough oil (1/2 inch) in a shallow saute pan on medium heat and fry until golden brown on both sides.

fish cakes cooking

fish cakes cooking2

fish cakes cooking3

9.  Top with Mango Sour and ENJOY!!!

1 fish cake

 

Mango Sour Recipe

Here’s what you’re going to need…

ingredients for mango sour

  • 2 cups green, unripened mango, peeled and chopped (1 mango was the perfect amount)
  • 3 garlic cloves, minced
  • 1-2 hot peppers, seeded and chopped (I used Serrano peppers)
  • salt and pepper to taste
  • 2 1/4 cups water
  • 2 tbsp apple cider vinegar (optional)
  • 1 tbsp honey (optional)

Directions:

1.  Peel and chop mango, mince garlic, and set aside.

2.  Combine all ingredients EXCEPT vinegar in a pot and bring it to a boil for 10-15 minutes.

mango sour prep

3.  Reduce heat and simmer until mango is soft and cooked through.  I used a whisk to mash the mango up to my desired consistency.

4.  Season with salt and pepper.  If adding the vinegar and honey, allow the mango mixture to cool slightly, then stir in vinegar and honey.

mango sour after being cooked

5.  Mango Sour will thicken once it’s cooled.  Put it on top of a fish cake and devour!  SO YUMMY!!!

finished mango sour

 

Here’s to the most gorgeous man on Earth… Smiling, belly full, and a clean plate!

 

my love... empty plate!

 

 

 

 

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5 Comments

  1. Marla says:

    Omg, what a coincidence I am looking online for Guyana fish cake recipes and I click on this link your link and it was amazing the step by step instructions and the overall recipe and I get to the end of your recipe and I saw this Indian guy (lol) sorry but it’s so funny and he looks exactly like my cousin Omar Khan I hope I am right if I am, I am his cousin Marla and so nice of you to Love my cousin so much and thanks for the recipe you did well, I love fish cake and mango sour. Can’t remember when the last I had some I am looking to prepare some for the holidays.
    Thank you

    • Marla,
      THIS is HILARIOUS!! Are you a Butisingh? Related to Martin? I haven’t made this recipe for Omar in so long… Thank you for reminding me of it 🙂 Omar and I got married in April and just had a little girl in Septemer! We’ve had a busy year to say the least! Find us on Facebook, would love to keep in touch! Whitney

      • Marla says:

        Hi Whitney,
        Thanks for replying , indeed I am a Butisingh Martin is my brother. Congrats to you and Omar and the new addition to the family your baby girl, was it September 4? lol just being funny cause I am September 4. Nice knowing you and will look you guys up on FB. Best wishes to you Omar and baby girl for the Christmas.

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