Jerk snapper with rice and peas
Method
-
For the rice and peas, heat the oil in a large lidded pan and fry the onion until soft but not coloured.
-
Add the rice and stir well, then add the coconut milk and 400ml/14fl oz water and bring to the boil.
-
Add the kidney beans and thyme, reduce the heat and simmer, covered, for about 20 minutes, or until the rice is cooked. Season to taste with salt and freshly ground black pepper.
-
For the jerk snapper heat the oil in a large pan over a medium heat. Rub the jerk seasoning into the fish and fry for two minutes on each side.
-
Serve the fish with the rice and peas alongside, garnished with coriander.
Ingredients
For the rice and peas
- 50ml/2floz vegetable oil
- 1 onion, finely chopped
- 300g/10½oz long grain rice
- 400ml/14fl oz coconut milk
- 1x 400g/14oz tin kidney beans, rinsed and drained
- 3 tbsp chopped fresh thyme
- salt and freshly ground black pepper
For the jerk snapper
- 2 tbsp vegetable oil
- 4 x 150g/5oz red snapper fillets
- 50g/2oz jerk seasoning
- fresh coriander leaves, to garnish
Shopping List
Jerk snapper with rice and peas
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Meat, fish and poultry