PICKLED FISH RECIPE – JAMAICA

Pickled Fish Ingredients

• 6 tablespoons olive oil
• 2 onions, thinly sliced
• 2 green peppers, seeded and sliced
• 1kg/ 21b white fish fillets
• 450ml/ 3/4 pint water
• 1 bay leaf
• 1 piece fresh root ginger, peeled and chopped
• 6 peppercorns
• 1/8 teaspoon mace
• salt and freshly ground black pepper
• 150ml/ 1/4 pint malt vinegar

For the garnish:

• black olives
• sweet red pimientos

How To Make Pickled Fish:

1. Heat 4 tablespoons of the oil in a large, heavy frying pan and add the onions and peppers. Fry over gende until the onions are tender and en and the peppers are soft. Remove a perforated spoon and set aside.
2. In the oil remaining in the pan, fry the white fish fillets until they are lightly browned on both sides, turning once. Lift out the fillets and arrange them in a large serving dish. Place the onions and peppers on top of the fish.
3. Put the water in a saucepan with the bay leaf, ginger, peppercorns and mace. Season with salt and pepper and simmer gently for 15 minutes. Add the remaining olive oil and the vinegar and simmer for 2 more minutes.
4. Strain the liquid and discard the bay leaf and spices. Pour the strained liquid over the fish fillets, onions and peppers. This dish can either be served hot, or it can be cooled and then chilled before serving cold. Garnish with black olives and pimientos.

Preparation: 10 minutes
Cooking: 25 – 30 minutes
Serves: 8 (As a first course)

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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RUN DOWN RECIPE – JAMAICA

Ingredients

• 1 lbs/500g mackerel or other small fish
• 900ml/ 1 1/2pints coconut milk
• 1 onion, grated
• 1 garlic clove, crushed
• 2 green peppers, seeded and chopped
• 1 fresh red chilli, and finely chopped
• 3 tomatoes, skinned and chopped
• 2 teaspoons chopped thyme
• 2 teaspoons chopped chives
• 1 tablespoon malt vinegar
• salt and freshly ground black pepper
• lime juice

How To Make Run Down:

1. Clean and scale the mackerel(fish) and then remove the bones and fillet them. put them in a bowl and pour the lime juice over the top. Set aside in a cool place.

2. Pour the coconut milk into a deep, heavy-based frying pan. Bring the coconut milk to a boil and continue boiling for about 15 minute, until it becomes oily.
3. Add the onion, garlic, green peppers and chilli and cook gently for about 5 minutes, until the onion is softened but not brown. Add the tomatoes, thyme, chives and vinegar and stir well. Cook gently over low heat for 10 minutes. Season to taste.
4. Add the marinated mackerel fillets and lime juice, and continue cooking gently until the fish is cooked and tender. Serve with fried bananas as a first course.

Preparation: 15 minutes
Cooking: 35 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Adds a touch of spice to your weekday meals with this low-fat and fiery prawn recipe.

Ingredients:

• 250g raw king prawns
• 250g punnet cherry tomatoes
• 295g bottle Levi Roots Fiery Guava Dipping Sauce or 190g/7oz bottle sweet chilli sauce
• juice 1 large lime
• 1 thyme sprig, leaves picked

Cooking Instructions:

Alternate prawns and tomatoes onto 8 skewers until all are filled. Lay the skewers in a shallow tray or baking dish. Mix the Fiery guava or sweet chilli dipping sauce with the lime juice and thyme leaves, then pour over the skewers. Leave in the fridge to marinate for 30 mins.

Place the prawns onto a baking tray and pop under a hot grill or over the barbecue for about 10 mins, turning and basting occasionally. Once cooked, serve with an extra pot of Fiery guava sauce for dipping ~ Serves 4

Nutrition per serving:
132 calories, protein 12g, carbohydrate 21g, fat 1 g, saturated fat 0g, fibre 1g, sugar 14g, salt 1.29 g

Recipe by Levi Roots from Good Food magazine, August 2009.

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