Jerk Grilled Hamour with Fried Plantain

Jerk Grilled Hamour with Fried Plantain
Jerk Grilled Hamour with Fried Plantain
GMS_shutterstock_240914626
Scotch bonnets are sweet in flavour and round in shape, one of the hottest chillis used in the many Caribbean and African dishes giving them a unique taste. If you don’t want a dish to be too hot, drop the pepper in the pan but don’t break the skin, remove before serving. When chopping the peppers wear gloves, wash your hands thoroughly after preparation and remember, don’t touch your skin, it will burn.

Serves 2, prep time 20 minutes, cooking time 25-30 minutes, plus 1 hour to marinade

INGREDIENTS
FOR THE JERK PASTE
2 tbsp fresh thyme, leaves only
1 ½ tsp of cinnamon powder
2 tbsp chopped fresh coriander leaves
1 tsp coriander seeds crushed
1 tsp of black pepper
1 tsp freshly grated nutmeg
3 tsp allspice, crushed
6 chopped garlic cloves
1 chopped deseeded Scotch Bonnets
2 tsp grated fresh ginger
Zest of 2 limes
Juice of a lime
140ml olive oil

FOR THE FISH
Large sheet of kitchen foil
1 large filleted fish
(I’ve used hamour for the recipe, but you can use any white fish)
Handful of coriander
Lime slices
2-3 cocktail sticks to seal the fish

FOR THE PLANTAIN
3 large plantain, peeled and sliced, diagonally 
2 tbsp of vegetable oil
Salt

TO SERVE
Slice spring onion, soaked in iced water
Chopped chillis
Lime wedges

Jerk Grilled Hamour with Fried Plantain
Jerk Grilled Hamour with Fried Plantain

METHOD
FOR THE JERK PASTE
Place all of the ingredients in a food processor, blitz into a smooth paste. Transfer the paste to a dish and set to one side. (You the keep the extra paste in an airtight container for up to three months, refrigerated).
FOR THE FISH
Wash and dry the fish, lay it in the centre the foil, with a sharp knife, score three shallow cuts on each side, (this helps the marinade to penetrate the fish), fill the cavity with coriander, lime slices and season. Pinch the fish together, pierce with cocktails sticks to seal.
Cover the entire fish with marinade, chill in the fridge for an hour, (or better overnight). Meanwhile, slice spring onion into strips, place in a bowl of iced water. Slice the chilli and lime, set to one side.
Preheat the oven to 150C degrees. Add oil to an oven-proof pan over a medium/high heat. Remove the fish from the foil and place in the griddle pan, brush any excess marinade over the fish.
Grill the fish evenly on both sides for around eight minutes. Baste the fish with marinade from the pan, then place in the oven.
In a separate pan heat a little oil and shallow fry the plantain, cook on both sides until golden, remove from the pan, place on kitchen paper to soak up the excess oil.
Finally, remove the fish from the oven, scatter the plantain around the fish, top with spring onion, chillis and serve with lime wedges.

GMS_shutterstock_240914626.jpg

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