Kerth Gumbs’ Jerk Steam Seabream & Coconut Dumplings

Kerth Gumbs' Jerk Steam Seabream & Coconut Dumplings as seen and heard on The Recipe Podcast.

Prep Time: 20 mins
Cooking Time: 12 mins
4 people

Used in this recipe

Ingredients

2 Seabream whole scaled and 1 with spine centre bone removed
Alternative can use sea bream plate size) 300-400g fi sh
2 onion
2 red peppers
2 yellow peppers
2 carrots
1 scotch bonnet
1 lemon
1 bunch spring onion
1 punnet red cherry tomatoes
1 punnet yellow cherry tomatoes
1 bunch thyme
5 cloves garlic
300ml water
100ml chardonnay vinegar
150g butter
1 tsp Sazon tropical
30g jerk paste (Dunns river brand)
Garlic salt
Filippo Berio Olive oil

Method

Prep fish by removing centre bone ( you can ask your fish monger to boat fillet for you if preferred).
Score and season the fish with jerk paste, garlic, garlic salt, thyme and olive oil.
Slice onions, red peppers, carrots, cherry tomatoes, some of the spring onions. Lightly season and add to a frying pan to sauté for 2-3mins without colour along with vinegar.
Then place on baking paper along with scotch bonnet & lemon wedge.
Place seasoned fish on sliced veggies, and add knobs of butter.
Wrap the fish and vegetables in baking paper and place in tin foil. Close to make a parcel.
Bake 180 degrees for 8-12 minutes.
Remove from the oven and add to the plate along with its juices and the Escovitch veggies.
Garnish with Red pepper skinned and julienne (thinly sliced) placed in cold water beforehand. The spring onions also to be sliced thinly and placed in ice water beforehand.

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