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Jerk spiced market fish

Cook Difficulty

Medium

Cook Time

120 min

Serves

Serves 2

Ingredients
  • 500g fresh market fish 

Jerk spice 

  • 2 tbsp brown sugar 
  • 1 tsp Tuscan seasoning 
  • 1 tsp fresh ginger, finely chopped 
  • 1 tsp ground coriander 
  • 1 tsp paprika 
  • 1 tsp onion powder 
  • 2 tsp garlic powder 
  • 1 spring onion, chopped 
  • 1 tsp jalapenos, sliced 
  • 2 tbsp coriander, finely chopped 
  • ½ tsp salt 
  • ½ tsp pepper 
  • 1 tsp olive oil 

Rice 

  • 360g jasmine rice 
  • 165mls coconut milk  
  • 2½ cups of cold water  
  • 2 kaffir lime leaves 
  • ¾ cup peas 
  • ½ cup corn kernels 

Salsa 

  • ½ cup mango, diced 
  • 1 large tomato, finely diced 
  • ¼ red onion, finely diced 
  • 2 tbsp coriander, finely chopped 
  • 1 lime, half to be juiced and remaining half cut into wedges for garnish  

Lime aioli 

  • 150mls garlic aioli 
  • 3 tbsp lime juice 

Sarah Searancke (of SSC Hospitality Experiences) has been delivering exceptional food to Wellington events for over 23 years, including catering for the annual Seafood NZ conference. Sarah and her team are hooked on seafood. Here is their take on jerk-spiced fish. 

Method
  1. Preheat oven to 180°C.  
  2. Place all jerk spice ingredients into a food processor and blend into a thick, chunky paste. Pat the fish dry and place into a baking dish. Cut any larger fillets in half. Coat both sides with the jerk spice mix. Leave aside to marinate. 
  3. Prepare the rice: combine rice, coconut milk, water, kaffir lime leaves and a generous pinch of salt in a medium pot and bring to the boil. (If using a gas element, be sure to use the smallest burner. If the temperature is too high, the rice may catch). Once boiling, cover with a lid, reduce to lowest heat and cook for 15 minutes. Do not lift the lid during cooking. Turn off the heat and steam, covered, for a further 10 minutes. Stir through peas and corn after 5 minutes. Remove kaffir lime leaves before serving. 
  4. Prepare the salsa: combine mango, tomato, red onion, coriander, and juice of half a lime into a bowl. Season to taste with salt and pepper. Prepare the lime aioli; combine garlic aioli and lime juice. 
  5. Bake fish in the oven for about 8-10 minutes, depending on thickness, or until just cooked through. 
  6. Serve the jerk fish on the coconut rice and top with mango salsa and a dollop of lime aioli. Serve lime wedge to the side. 

Recipe by SSC Hospitality Experiences