Escovitch Bream with Rice and Peas

All by myseeeeelf…

Hullo.  A Man has gone to visit some friends for a couple of days, leaving my to fend for myself despite efforts to encourage visitors to stay (I’m looking at you, little brother!).  But, despite the loneliness there are a couple of advantages to having a couple of quiet days alone.  The first is that I’m storming through this week’s school work.  The second is that I can eat what I like, and of course that means I had fish for dinner last night.

I fancied trying something new, and took my inspiration (by which I mean almost copied the recipe by the letter) from Levi Roots’ Caribbean Food Made Easy.  Although his two escovitch recipes are for seabass and trout, it worked nicely with the gilthead bream I had bought cheaply.

I made extra rice and peas and veg to have cold as a salad for my lunch today.  Yum!

Love love

Gemma xx

Escovitch Bream with Rice and Peas

For the Rice and Peas
1 can coconut milk
1 whole chilli, undamaged
Zest of a lime
Half a dozen allspice berries
Thyme
2 whole garlic cloves, peeled
1 spring onion, bashed to bruise it
Half an onion, roughly chopped
About a tablespoon of butter
1 can beans of your choice (kidney beans, black beans, pinto beans – use what’s in the cupboard.  Just not baked beans in tomato sauce!)
Salt and pepper
75g basmati rice per person, well rinsed

1 gilthead bream per person, gutted, scaled and gills removed.  You can chop the head off too if you like.
Olive oil
Salt and Pepper
Juice of half a lime
Spring onions, chopped into fairly lengthy pieces
Thyme
1 – 2 chillis, seeds removed and finely chopped
Mixed sweet peppers, seeds removed and chopped into chunky pieces
1 onion, chopped into chunky pieces
Cider vinegar

The fish looks a little bit vicious with those tiny teeth! I guess that’s why some people like to chop off the heads first.

  1. For the rice and peas,  mix everything except the rice in a pan and bring to the boil.  Turn down to a simmer and allow to infuse for around 10-15 minutes.  Add the rice.  The liquid should come at least 1 inch above the rice – if not, add some water.  Bring up to the boil, then turn down again and place the lid on top steam the rice for around 20 minutes, until cooked through.
  2. Cut a couple of slits in the skin of the fish, and season well with salt and pepper, inside and out.  Squeeze the lime juice into the cavity, stuff in some spring onion and chilli.  Oil a baking tray and stick the fish in a medium-hot oven for around 15 minutes, until cooked through.
  3. Heat some olive oil in a frying pan and add the peppers, onion and any remaining spring onion.  Stir fry for a few minutes.  The veg should retain some crunch, so don’t cook it for too long.  Splash a good glug of vinegar into the pan and turn off the heat.
  4. Serve once the rice and fish are cooked through.

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