Added by Tenderstem | Tue 30 Oct 2012 @ 15:34
Levi says: “Steamed (snapper) fish with Ocra (Ladies Fingers) is one of Jamaica\'s favourite dishes. Predominantly seen as the coolest (Trendy) Sunday meal served with rice and peas, it’s also loved as beach food with Festivals (Spiced and sugared dumplings). Tenderstem® broccoli so reminds me of the Ocra but with a fresher sweeter taste, healthy and so easy to cook perfect for dubbing up my Hot Steamed Snapper Fish.”
2 Yellow Tailed Snapper (400grms each) or good sized Butter Fish or Sea Bass (scaled, trimmed and cleaned)
2 Scotch bonnet Chillies (one deseeded and cut in thin strips)
Knob of Butter
100ml Coconut milk
2 Sprigs of fresh Thyme
1 Carrots (Peeled and cut in thin strips)
1 Small Potato (Thinly sliced)
1/2 Christophine or butternut squash (Peeled, heart/seeds removed and cut into thin slices)
1/2 Red Onion (cut in half rings)
1 Garlic clove (chopped)
1 tbs pimento berries (or ground allspice)
2 Bay Leaves
1 Spring Onion (Green part of stems only) battered with the back of a spoon to release flavour.
4 tbs Vegetable Oil
100ml Vegetable stock (Optional)
200g pack Tenderstem® Broccoli
What to do:
Wash the Fish and squeeze and rub the lime all over.
Place the strips of chillies and one of the sprigs of thyme (leave only) and the beaten spring onion inside the gut of the fish close and set aside.
Lightly heat a large broad sauce pan and dissolve the oil, butter and coconut milk.
Add the bay leaves, garlic the other sprig of the thyme, christophine, red onions, potato, carrot and the other scotch bonnet chilli (whole).
Place the Fish on top and cover the pan, cook for 3-5 minutes on each side on a low heat carefully turning them over.
Add the Broccoli evenly on top and pour on the stock (or a little water) , Use a mortyre and pestle to crack the pimento and sprinkle over the top.
Cook for further 5 minutes, Season with salt.
Serve with rice & peas or plain rice