Blaff

Blaff is a whole fish poached in a light broth of lime juice, garlic, herbs and hot pepper. It comes from Saint Lucia and is also made in neighbouring Dominica. The fish is poached rather than fried or grilled, so the flesh stays moist and the broth takes on the sourness of the lime and the heat of the pepper.

What it really is

A whole fish, cleaned but left on the bone, is set in a pot with a light broth made from lime juice, crushed garlic, onion, thyme and scotch bonnet pepper. It simmers gently until the flesh flakes away from the bone. Because the cooking liquid becomes the sauce, the broth is thin and sharp rather than thick like a stew, and it is spooned over the fish at the table. Scotch bonnet is very hot, and the cook decides how much goes in, so the heat changes from pot to pot.

How it's served

• Hot, in a deep bowl, with the fish and plenty of broth.
• On the bone, so guests pick out the flesh and take care with small bones.
• With boiled provisions such as green banana, breadfruit or yam, or with rice or bread to soak up the broth.

How to write it on the menu

• Name the fish and the species the kitchen uses, and say that it is cooked whole and served on the bone.
• Flag fish as the allergen, and ask whether the broth is made with water or with fish stock.
• State the heat, for example mild, medium or hot, because the amount of scotch bonnet varies.
• List rice, bread or provisions as separate sides, and price them separately if you sell them that way.