Home' Trinidad and Tobago Guardian : January 9th 2015 Contents TEST 1
1. B. Cl ed
2. D. N E
3. B. F the t e ( i -
laced di e )
4. C. The u
5. B. Si te -i -la
6. A. The eake
7. D. The c u le ale ted the
ecu ity gua d at the the-
at e, he they b e ed
a t a ge a l ite i g i
the a ea he e thei ca
a a ked.
8. B. The ec i t ex-
lai ed the licy the
ducti a d di t ibu-
ti f ealth.
9. A. A e ie f ea th-
uake i Ne al clai ed
th u a d f li e a d de-
t yed c u itie .
10. C. He u cha ed a a -
t e t f delici u a -
t ie , a eti e a d be -
e age f the
e gage e t a ty.
11. B. U a e i g
12. C. Ex licit
13. D. Delibe ate
14. A. Ma dat y
15. D. Fal e
16. B. C e dati
17. A. P e ale t
18. D. Ca acity
19. C. P e e ati
20. B. Succi ct
PASSAGE -- SERVICE DOGS
21. C. Thei ce ti g ability.
22. D. Diffe e t b eed i clud-
i g ixed b eed a e u ed,
23. B. Walk a fe ace a ay
f the d g a d hi
24. C. T a e t af c c di-
ti , ceed he it i
afe a d act c a d.
25. D. C i e ide ti-
ed by the a lica t.
26. A. The d g e du e i -
te e beha i u al te ti g
t dete i e uitability.
27. C. I, II a d III.
28. A. The l ely, the elde ly
a d e ith e
29. D. B th a e ega ded a
e ice d g .
30. C. Ye , h e e the e-
a d i de e de t the
j b ty e.
POEM -- PICTURE PUZZLE PIECE
31. D. Allu i a d I age y.
32. B. O ti i tic
33. A. I ig i ca t
34. B. He elected cha acte
that uld be fa ilia t
the eade .
35. C. H the t ie fl
e i t the the .
36. D. Each tale i l e y -
37. A. See i gly i ig i ca t
thi g ca h ld g eat -
38. C. Oxy .
39. B. The i d t ie t i ag-
i e the uzzle iece.
PASSAGE -- GRANITE AND
40. D. G a ite i ig atu e
ck f u d the Ea th.
41. A. Qua tz a d feld a
42. C. Real g a ite ha e-
ci c ua titie f ua tz
a d feld a .
43. B. Wate a d/ Ca b
Di xide a e added.
44. D. R ck that ha e bee
f ed f e idue.
45. C. It e u t all e the
46. A. Re duce .
47. B. Clay a d a d
48. A. It ducti all
c ti e t t ai tai
the el e .
POEM -- I WANDERED LONELY
AS A CLOUD
49. D. A a cl ud
50. C. Fl ati g e ale a d
51. C. Figu ati e
52. A. Hy e b le
53. B. Sight
54. D. Pe i cati
55. B. Light-hea ted
56. C. The daff dil
57. B. He eflect the
beauty f the daff dil .
58. A. The bli f litude
59. C. Hi i agi ati
60. D. D a atic
Guardian www.guardian.co.tt Saturday, January 9, 2016
Why not celebrate Chinese New
Year on January 8 with a fish dish?
The Chinese like to feature whole
steamed fish on the menu of their
New Year s feasts. Said to signify
togetherness, abundance and long life,
it s a dish with symbolism that is as
important as taste. Indeed, you re
supposed to leave the bones, head
and tail intact, a way to help ensure
that the new year will be a winner
from beginning to end.
When buying fish, many of us tend
to opt for the ease of fillets. The
prospect of buying, prepping and
deboning a whole fish might seem
not just novel, but daunting. Ditto for
the prospect of steaming a whole fish,
a precarious project for even experi-
So here I propose baking your whole
fish rather than steaming it, and wrap-
ping it in foil to keep it moist. It s
much easier to cook it this way. It
also has the added benefit of creating
an instant sauce.
But let s start at the beginning.
You re at the store checking out the
fish on display. How can you tell if
a whole fish is fresh? Its eyes should
be clear, not cloudy, and its gills should
be brightly colored, red or pink.
Once you ve picked your winner,
ask the fishmonger to clean it for you.
He ll clip off the gills, scrape off the
scales and remove the guts. If you
don t plan to head home right away,
ask for a bag of ice to place next to
the fish, which will keep it cold until
you return to the nest.
You begin prepping your fish by
scoring it, slicing deeply into the flesh.
This will allow the marinade to pen-
etrate to the core and for the fish to
cook evenly. I ve called for traditional
Chinese flavorings here, but you re
welcome to adjust them to your tastes.
If, for example, you re not a fan of
chilies, leave them out. If you hate
cilantro, swap in another fresh herb.
The soy sauce is key because it con-
tributes salt as well as flavor, which
helps to season the bland-ish fish.
Then after just 20 minutes in the
marinade, the fish is ready for the
How will you know when it is
done? Pull the pan out of the oven,
open up the foil carefully (it will be
steamy inside) and poke the fish with
a small, sharp knife. If the knife slides
in easily all the way to the bone, the
fish is done. If there s some resistance,
cook it a little longer. When the fish
has indeed finished cooking, you ll
be rewarded not only with beautifully
fragrant flesh, but with a store of
savory liquid on the bottom of the
Carving the fish isn t a big deal.
Begin by gently scraping off the skin
from the top of the fish with a knife
and discard it. Then, using a spoon
and starting at the backbone edge,
lift the flesh off in chunks and
transfer it to plates. After
you have removed the top fillet, you
can lift off the bone easily in one piece
to expose the bottom fillet. Once
cooked, the fillets will come off the
bone without a struggle.
After you have filleted the fish, ladle
some of the cooking liquid over each
portion and dig in. It s a treat any day
of the year.
Baked fish a new year treat MORE INFO
Nutrition information per
270 calories; 110 calories from fat
(41 percent of total calories); 13 g fat
(3 g saturated; 0 g trans fats); 165 mg
cholesterol; 550 mg sodium; 4 g
carbohydrate; 1 g fiber; 1 g sugar; 35 g
BAKED WHOLE FISH FOR CHINESE NEW YEAR
Can't find 1- to 1 1/2-pound whole fish? Buy
three smaller ones (about 2/3 to 3/4 pound
each) and reduce the cooking time to about 15
Two 1- to 1 1/2-pound whole striped bass,
branzino or trout, gutted, scaled and gills
4 cloves garlic, thinly sliced
2-inch chunk fresh ginger, peeled and cut
3 tbsp low-sodium soy sauce
2 tbsp unseasoned rice vinegar
1 1/2 tbsp sesame oil
2 to 4 tbsp serrano or jalapeno chilies, with
seeds and ribs
4 scallions, white and green parts, cut into
1 cup chopped fresh cilantro (coriander),
leaves and stems
Heat the oven to 400 F. Line a shallow
baking dish large enough to hold both fish
Lay both fish on the counter. Working in
one- to two-inch intervals, use a sharp knife
to slash both sides of each fish perpendicular
to the backbone (a 20 degree angle down the
Transfer the fish to the prepared baking
In a small bowl, combine the garlic, ginger,
soy sauce, vinegar, sesame oil, chilies,
scallions and cilantro. Stuff some of the
mixture into each slash on both fish, as well
as into the cavity (most of the seasoning
should go in the slashes). Cover the pan with
foil and let the fish sit at room temperature
for 20 minutes.
After 20 minutes, bake the fish on the
oven's middle shelf for 20 to 24 minutes,
or until the fish is just cooked through
(you can pierce it easily with a
To serve, use a small knife to
gently scrape off the skin,
then use a spoon to lift off
the fillets (they will come
up in chunks), and transfer
one to each of four
serving plates. Pour some
of the juices from the pan
over each portion.
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