Jamaican Jerk Fish with Coconut Rice & Pineapple Salad

Jamaican Jerk Fish with Coconut Rice & Pineapple Salad

Ready in 30 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 23, 2020.

Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 1 3/4 cups water
  • 165ml coconut cream
  • 1 courgette, grated

Fish

  • 1 pack market fish
  • 1 pack jerk spices

Salad

  • 225g can pineapple chunks, drained & roughly chopped (juice reserved)
  • 1 Tbsp reserved pineapple juice
  • 1 capsicum, diced 1cm
  • 1/2 telegraph cucumber, diced 1cm
  • 1/2 bunch mint, leaves chopped

Jerk Mayo

  • 2 tsp jerk sauce
  • 3 Tbsp mayo

To Serve

  • Remaining jerk sauce (optional, adults)

Steps

  1. Cook rice & prep courgette. Combine rice, water measure, coconut cream and a pinch of salt in a pot and bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking. Fold courgette through cooked rice.
  2. Prep fish. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Toss with jerk spices and a drizzle of oil and season with salt. Keep some fish plain for fussy foodies.
  3. Prep salad & jerk mayo. In a bowl, combine salad ingredients with a drizzle of oil and vinegar. Season to taste. In a small bowl, combine first measure of jerk sauce and mayo. Keep some mayo plain for fussy foodies.
  4. Cook fish. When rice has about 6 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium heat. Cook fish for 1-3 minutes each side (depending on thickness), until just cooked through.
  5. Serve rice with fish, salad and jerk mayo. Serve with extra jerk sauce and chilli flakes for adults.

Nutritional Information

Energy 2496 kj
597 kcal
Protein 35.4g
Carbohydrate 70.0g
Fat 19.3g