Barbadian Fish Cakes (Viking Ocean)

⅓ C (100 ml) white vinegar

1 tsp (6 g) coarse sea salt

3 cloves garlic

½ habañero, cut in half; seeded

½ tsp (2 g) mustard seed

½ tsp (2.5 g) fennel seed

3 okra, rinsed and stems trimmed

1 habañero

2 tsp (10 ml) olive oil

1⅓ C (300 g) mayonnaise

1¼ T (18 ml) lime juice

Salt and pepper to taste

12 oz (340 g) dried, salted cod

4 sprigs thyme

2 bay leaves

1 lemon, cut in half

3 garlic cloves

½ tsp (2.5 g) fennel seed

1 stalk celery

1 yellow onion, cut in half

1⅓ C (166 g) flour

1¼ tsp (14 g) baking powder

1 scallion, chopped fine

¾ tsp (2 g) thyme leaves, chopped fine

½ jalapeño, seeded; chopped fine

1 med potato, peeled, cubed, cooked and mashed

Salt, pepper and cayenne to taste

5 lg eggs

Vegetable oil for deep frying

Cilantro leaves

2 limes, thinly sliced

Bring vinegar, salt, garlic, habañero, mustard and fennel seed to a boil over high; reduce; simmer 4 minutes. Pour over okra; cool to room temperature; cover; refrigerate 48 hours. Cut into thin slices before serving.

Preheat oven to 425°F (220°C); line a small baking sheet with parchment paper. Coat habañero with oil; place on baking sheet; cover with foil; bake 25 minutes. Remove from heat; cool; peel, seed. In a food processor, combine with mayonnaise and process until smooth; add lime juice; season to taste with salt and pepper. Chill until ready to use.

Cover fish with cold water and soak, refrigerated, about 48 hours, changing water every 6 to 8 hours. Drain; transfer fish to a large pot of cold water. Add thyme sprigs, bay, lemon, 2 garlic cloves, fennel seed, celery and onion. Bring to a simmer; cook 13 minutes; remove from heat. Remove fish from cooking liquid; pat dry and break into small pieces. Sift together flour and baking powder; in a large bowl combine scallions, thyme leaves, jalapeño and remaining garlic; add potato, stirring to combine. Season to taste with salt, pepper and cayenne; gently mix in fish until just blended. Beat eggs until fluffy, about 10 minutes; fold in flour mixture. Meanwhile, heat vegetable oil in a deep fryer or a deep medium saucepan on medium high. Break up cod mixture into small pieces; fold into egg mixture. Drop batter by large spoonfuls into oil; do not overcrowd. Fry, turning to cook evenly, about 4 minutes or until golden brown. Remove from oil with a slotted spoon; drain on paper towels; sprinkle with salt to taste.

Drizzle habañero mayo on plate; arrange fish cakes on top, dot with slices of pickled okra, and garnish with lime and cilantro.