JERK RED SNAPPER & PLANTAIN/RED ONION FRITTERS
A delicious, and easy meal full of flavour
1/4 x bottle of EatWithAma Jerk Sauce
2 x Red Snapper (gutted, descaled and clean)
1 x Red Onion (chopped)
1 x Sweet Pepper (chopped)
2 x Tablespoons of Olive Oil
1 x Plantain (peeled and grated)
2 x Red Onion (peeled and grated)
1 x Egg (beaten)
Vegetable Oil for Frying Fritters
Salt & Pepper to taste
PLANTAIN & RED ONION FRITTERS:
Preparing the fish
Slice through the skin of your snappers 3 times on each side in preparation to getting them mearinaded
Place in a overn-proof tray and marinade the snapper with the Jerk sauce. Pour the sauce over and make sure to get some sauce inside the fish too!
Stuff the fish with yellow pepper and red onion
Add a drizzle of olive oil to the FISH
Bake for 20 minutes or until the internal temperature of the flesh in the thickest part registers 55°C/131°F for medium, which is just cooked but not raw at all, very juicy and moist. 180C
Rest for 5 minutes, this allows the juices redistribute throughout the flesh. If you do not rest, then the juices will run everywhere when you start breaking into the flesh.
Preparing the Fritters
Grate the plantain and the red onion, and add a few chunkier bits of onion for texture
Add the egg to the mixture, and a pinch of salt and pepper
Fry small round balls of the fritters in a pan on a medium heat until they are golden brown.. about 5-6 minutes.