Jerk Fish Stew With Pepper Pineapple Fried Rice
Jerk Fish Stew With Pepper Pineapple Fried Rice
Servings 4
Calories 654kcal
Ingredients
For the jerk snapper stew
- 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.
For the pineapple fried rice
- 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
For the jerk snapper stew
- Season the snapper fillets with salt and pepper.
- 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.
- Add the onions, carrots, bay leaf, thyme to the same pan and fry for about 10 mins until the veggies are cooked through.
- Mix in the ginger, jerk seasoning paste and onion, bring to the boil, reduce the heat and simmer for 15 mins.
- Add in the fish, simmer for a couple of mins till cooked through, adjust seasoning and switch off.
For the pepper pineapple fried rice
- Heat the oil in a frying pan over medium heat and fry the peppers for a few mins until soft.
- Then quickly stir in the turmeric, ginger, pineapple and spring onions till combined.
- Mix in the rice, and stir for a few mins till the rice is warmed through. Adjust seasoning and switch off the heat.
Serve
- Serve the jerk snapper stew over some of the pepper pineapple stew.
Notes
An African recipe that is perfect for Easter or Mother's Day.
Nutrition
Calories: 654kcal | Carbohydrates: 114g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 1334mg | Fiber: 13g | Sugar: 8g | Vitamin A: 5295IU | Vitamin C: 35.6mg | Calcium: 237mg | Iron: 5.4mg