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Steamed Caribbean fish
(serves 4)
1Prepare the fish: Snip off the fins with sissors 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 nder running cold
water, then pat dry with kitchen paper.
2 Mix all the marinade ingrediants 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.
Steam for 18-20 minutes.
Preparation time 15 minutes, plus marinating.
Cooking time 18-20 minutes
Ingrediants
4x 170g/6oz red snapper
1420ml/1/2 pints water or fresh fish
stock
2 bay leaves
1 sprig fresh parsley
1 sprig fresh thyme
1 onion, thinly sliced
For the marinade juice of 2 limes
3 garlic cloves, crushed
4 allspice berries, crushed
1 fresh red chilli, de-seeded and
chopped salt and freshly
grounded black pepper.
Steamed seafood skewers
(serves 4)
1 Mix the garlic lemon juice and basil together in a
bowl. Mix in the fish and leave for 5 minutes.
2Take 4 wooden skewers and thread the fish,
fennel, prawns and bay leaves alternately onto
each skewer.
3 Place the skewers in the bottom tier, season with
a little salt and pepper for 5-8 minutes
Preparation time 15 minutes, plus marinating.
Cooking time 5-8 minutes.
Ingredients
2 garlic cloves, crushed juice of 2
lemons
2 teaspoons fresh basil leaves, finely
chopped
560g/1lb 40z monkfish or kingclip
fillets, cut into 2.5/1in pieces
16 large raw peeled prawns
8 bay leaves salt and freshly ground
black pepper
Steamed chicken pepper and lime
skewers
(serves 4)
1 Plaace 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 poeces onto the skewers
alternating with the peppers.
3 Season with salt and pepper and place in the
bottom tier for 15 minutes.
Just before serving, sprinkle with coriander.
Preparation time 15 minutes, plus marinating.
Cooking time 15 minutes
Ingredients
4x142g/50z skimless chicken breasts,
cut into 2.5cm/1in pieces
1 garlic clove, crushed juice and zest
of 1 lime
8 bamboo skewers,
1 red pepper, de-seeded and cut into
2.5/1in pieces
Salt and freshly ground black pepper
2 tablespoons chopped coriander
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