When yesterday morning one of my friend shared with me a Jamaican Jerk Chicken recipe..... I instantly fell in love with the easy recipe. The spices in this dish are full of flavours... enough to linger around your tastebuds.. I decided to make it.. with a twist...
I have adapted the recipe as per my convenience and experimented it with fish.. wrapped in banana leaf and steamed it..... This dish can be served as a starter.
For the Jerk Spice
1 tsp Garlic powder
1/2 tsp Onion powder
1 tsp Hot Chilli powder
1/4 tsp Pepper powder
1/8 tsp Cinnamon powder
1/8 tsp Nutmeg powder
1/8 tsp Clove powder or 2 Cloves
1/2 tsp All Spice powder ( I did not use the powder... but I have the all spice plant at home so substituted it by roasting 3 leaves and grinding it)
1/4 tsp Chilli flakes
1/2 tsp Brown Sugar
Salt to taste
1/2 tsp Dried Thyme
1/2 tsp Dried Parsley
Mix all the above ingredients and blend it in a blender.
For the Steamed Fish
Any whole Fish.. I used 3 medium size whole Pomfrets cleaned and slited
Jamaican Jerk spice
Salt to season
3 tbsp Olive oil
Juice of 1 Lime
Banana Leaves cut into rectangular shape
Take the fish. Rub salt and lime juice and let it stand for 15 minutes. Mix the Jerk spices with olive oil. Rub the Jerk spices and let it marinate for 2 hours or more. To make the banana leaf more pliable, slightly warm up the banana leaves over low flame for few seconds. Apply oil on the lighter side of each leaf. Place the fish on the leaf. Add the marinated juices on the fish. Wrap the fish in the banana leaf. Heat up the pan. Brush some oil in the pan. Cook it covered on medium high flame for 10 minutes on each sides. Serve it hot with lime slices.
P. S. Instead of steaming the fish you can grill it too.