Jerk Fish Stew With Pepper Pineapple Fried Rice
Jerk Fish Stew With Pepper Pineapple Fried Rice
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 red snapper fillets (defrosted)
- Salt
- Pepper
- 1 tbsp oil
- 100 g (3.5oz) frozen chopped onions
- 100 g (3.50z) frozen baby carrots
- 1 bay leaf
- 2 sprig thyme
- fry for 10 mins
- 0.5 tsp ginger
- 1 tbsp mild jerk seasoning paste
- 400 g (14oz) finely chopped tomatoes.
- 1 tbsp olive oil
- 125 g (4.4oz) pepper
- ¾ tsp turmeric
- 1 tsp minced ginger
- 125 g (4.4oz) pineapple (defrosted and chopped small)
- 4 spring onions (scallions, chopped)
- 400 g (14oz) frozen rice (14oz, defrosted)
Instructions
- 1
For the jerk snapper stew
- 2
For the pepper pineapple fried rice
- 3
Serve
- 4
Season the snapper fillets with salt and pepper.
- 5
Heat the oil in a frying pan over medium heat and fry the snapper fillets for 2-3 mins on each side. Remove the fish and set aside somewhere warm.
- 6
Add the onions, carrots, bay leaf, thyme to the same pan and fry for about 10 mins until the veggies are cooked through.
- 7
Mix in the ginger, jerk seasoning paste and onion, bring to the boil, reduce the heat and simmer for 15 mins.
- 8
Add in the fish, simmer for a couple of mins till cooked through, adjust seasoning and switch off.
- 9
Heat the oil in a frying pan over medium heat and fry the peppers for a few mins until soft.
- 10
Then quickly stir in the turmeric, ginger, pineapple and spring onions till combined.
- 11
Mix in the rice, and stir for a few mins till the rice is warmed through. Adjust seasoning and switch off the heat.
- 12
Serve the jerk snapper stew over some of the pepper pineapple stew.