Lass Chance_2 wrote:
>
> Arri---"Hoki"? Never heard of that one. What is it like? Where is it
> found?


This lot came from NZ, according to the box. Had heard of it but never
eaten it, so can't tell you what it's like. Miche likes it though


>
> I lived in the Caribbean for a few years and ate all kinds of tropical
> fish BIG that I had only seen in aquariums, previously, quite small.
> Angel fish, Parrot fish, Blue fish, Trunk fish...yum.
>
> They have one they call a "Blue Runner" that is shaped like a trout, but
> has these electric-blue stripes on it. It is as common as catfish and a
> staple there. They make a sauce for fish called "Lime and butter sauce"
> that is KILLER.
>
> You melt some butter, slice a hot pepper very thin into it along with
> onion and add the juice of three or four real limes (the round ones we
> call, "Key" limes, not the phony big lemon shaped ones we grow in
> America)

Two different sort of limes. It does sound good though.

>
> The Blue Runners are fried whole and the butter-lime sauce poured over
> it. Traditionally, fish is served with "Fungi", which is sort of
> like...grits, but made with yellow corn meal. There are little stands
> here and there with signs that say, "Fish & Fungi!"

Have eaten the fungi

>
> It's been quite a while back, but you could get a whole Blue Runner, the
> fungi and a "johnnycake" for three bucks, LOL. Man, I LIVED on it.
>
> Ive tried and tried to make the johnnycakes the way they do
> there....never got close. It's basically a deep-fried biscuit...only,
> somehow, they're very light and puffy, where mine always turn
> out...well, let's just say they make great door stops.
>
> LassChance


Is that related to 'dumpling', which is also deep-fried dough?

Salt cod or ackee in a 'dumpling' is a great snack. Can't get that
around here