Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
From Saturday Kitchen
Ingredients
- 15g/½oz plain flour
- 15g/½oz self-raising flour
- 2 red snapper fillets
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 1 red pepper, sliced
- ¼ fresh scotch bonnet pepper, finely chopped
- 1 carrot, cut into coins
- pinch Jamaican jerk seasoning
- pinch Jamaican all-purpose seasoning
- pinch garlic and coriander seasoning
- pinch pink salt
- 2 sprigs fresh thyme, leaves only, chopped
- 20ml/¾fl oz white wine vinegar
- salt and freshly ground black pepper
To serve
- Jamaican bun, sliced
- knob of unsalted butter
- few slices mature cheddar
Method
-
Mix the flours together on a plate and season with salt and freshly ground black pepper. Coat the red snapper fillets in the seasoned flour mixture.
-
Heat a frying pan over a medium heat and add the remaining vegetable oil. Once hot, add the onion, red pepper, scotch bonnet pepper and carrot. Cook for 3–5 minutes, or until the vegetables are slightly softened. Add the Jamaican jerk seasoning, all-purpose seasoning, garlic and coriander seasoning, pink salt, a pinch of black pepper, and chopped thyme to the vegetables. Cook for a further 2–3 minutes, or until the vegetables are cooked through.
-
Finish by adding the white wine vinegar to the vegetables.
-
Heat a frying pan over medium-high heat and add the vegetable oil. Fry the fish on each side for 1–2 minutes, or until golden-brown. Remove from the heat and set aside.
-
To serve, butter the Jamaican bun and fill with cheese. Put the vegetables on a serving plate and top with the fried red snapper fillets. Serve the bun on the side.
