Jamaican Style Escovitch Fish


Recipe for making tasty Jamaican escovitch fish.


This Caribbean fish recipe hails from Jamaica where it's cooked a little different, but I assure you that this escovitch fish will have you wanting seconds. 

Coconut Shrimp and Spinach Curry


Serves 4


Ingredients:

  • 2 tbsp vegetable oil
  • 2 red onions, finely chopped
  • 4 garlic cloves, finely chopped
  • large thumb-sized knob of fresh ginger, grated
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1⁄2 tsp turmeric
  • 1⁄4 – 1⁄2 tsp chili powder
  • 4 tomatoes, peeled and chopped
  • 14oz (400 ml) can coconut milk
  • 10 curry leaves (optional)
  • 51⁄2 oz (150g) spinach, stemmed rinsed, finely shredded
  • 1lb (400g) peeled and deveined large shrimp
  • 1⁄2 tsp granulated sugar
  • sea salt

Directions:

1.  Heat the oil in a large, deep-sided frying pan or wok. Add the onions, garlic, and ginger and cook for 2–3 minutes over low heat, stirring often, until softened, but not brown. Add the spices and cook for a further 1–2 minutes to release the flavours.

 

2. Add the tomatoes and continue to cook over low heat for another 2 minutes, until the flesh starts to break down. Add the coconut milk and curry leaves (if using), and bring to a boil. Mix in the spinach and lower the heat, continuing to cook until the leaves have wilted. Baby spinach will take 1–2 minutes, larger leaves will take up to 4 minutes.

 

3 Add the shrimp, sugar, and a pinch of salt, and cook for a further 2 minutes over high heat, or until the shrimp turn pink on the outside and opaque throughout. Serve with basmati rice or naan bread.

DIRECTIONS:


  1. In food processor, combine the Roquefort, mustard, and shallots and process into a paste.  Add butter and process until fairly smooth.  Add chives and pepper and pulse until combined.  
  2. Spoon butter onto sheet of plastic wrap.  Roll up the plastic, forming the butter into a cylinder 6 inches long. Twist ends of plastic tightly to shape the butter into a compact log.  Refrigerate until chilled.  Butter can keep for about 1 week in the Fridge and up to a month frozen.

Roquefort - Shallot Compound Butter



INGREDIENTS:


  • 2/3 Cup Crumbled Roquefort Cheese at room temp.
  • 1 1/2 tsp Dijon mustard
  • 2 T finely chopped shallot
  • 1/2 cup (1 stick) softened, salted butter
  • 1T finely chopped fresh chives
  • Generous pinch fresh ground black pepper 

METHOD:


  1. Wash and clean mussel. Remove beard. Refrigerate Mussels.
  2. Julienne leek 5 cm long, puree garlic and finely chop shallots.
  3. Slice tomato and place them on a baking tray with parchment paper.
  4. Put them in oven 350°C for 10 -15 mins. Turn off the oven flips side and let them dry out in oven at a very low temperature. Until crispy like chips.
  5. Heat up fish stock. And reduce it a bit.
  6. In a pot melt butter and sweat leek and shallots without colour. Add garlic let it cook a bit.
  7. Deglaze with white wine and add thyme sprig. Let it boil.
  8. Add mussels and cover. Once mussels are opened (30sec-1 min). Take them out cover and set them aside.
  9. Reduce the liquid by more then half, then add reduced fish stock and cream . let it reduce to the right consistency. Take out thyme sprig.
  10. Add Gorgozla cheese pieces and let it melt.
  11. Add a bit of lemon juice if sauce is too thick. Adjust seasoning.
  12. Keep it warm until served.Note:Reduce white wine as much as you can before adding fish stock and cream. Other wise sauce will have a taste of wine in it.If the sauce is too thick add a bit of lemon juice

Steamed Mussels, Cambazola Cream Sauce Recipe


Yield:2 portions


Quantity and Ingredients:


  • ​200 g Mussels
  • 60 g Butter
  • 60 g Shallots, diced
  • 30 g Celery, diced
  • 2 clove Garlic
  • 100 ml Wine, White
  • 120 ml 35% Cream
  • 400 ml Fish Stock
  • 100 g Gorgonzla cheese
  • 4 sprigs Parsley, chopped
  • Lemon juice
  • 1 pc Roma tomato, sliced for chips
  • Salt and pepper to taste

Fish recipes