9
Method:
1
Prepare the fish: Snip off the fins with scissors cut off the heads
and scrape off the scales with a kitchen knife. Slit down the belly
and remove the guts. Wash each fish throughly under running cold
water, then pat dry with kitchen paper.
2
Mix all the marinade ingredients together. Place the fish in the
shallow dish and pour the marinade over the top. Leave in a cool
place for at least 30 minutes.
3
Remove the fish from the marinade and place in the bottom tier.
4
Steam for 18-20 minutes.
Ingredients:
•
4x170g red snapper
Marinade:
•
1420ml water or fresh fish stock
•
2 bay leaves
•
1 sprig parsley, fresh
•
1 sprig thyme, fresh
•
1 onion, thinly sliced
•
Juice of 2 limes
•
3 garlic cloves, crushed
•
4 allspice berries, crushed
•
1 chilli, de-seeded and chopped
•
Salt and freshly ground black
pepper
Caribbean fish
Serves 4
Method:
1
Place the chicken pieces in a bowl and stir in the garlic and juice
and zest of the lime. Leave for 10 minutes.
2
Thread the chicken pieces onto the skewers alternating with the
peppers.
3
Season with salt and pepper and place in the bottom tier and
steam for 15 minutes.
Just before serving, sprinkle with coriander.
Ingredients:
•
4x142g chicken breasts, skinless
cut into 2.5cm/1in pieces
1 garlic clove, crushed
1 lime juice and zest
8 bamboo skewers
1 red pepper, de-seeded and cut
into 2.5/1in pieces
1tsp coriander, chopped
Salt and freshly ground black
pepper
Chicken pepper and lime skewers
Serves 4
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