Jamaican Jerk Fish

Name: Jamaican Jerk Fish
Total time: 11 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 3 tsp garlic powder; 3 tsp onion powder; 2 tsp cooking salt / kosher salt ((reduce to 1 1/2 tsp for table salt)); 3 tsp dried thyme; 2 1/2 tsp brown sugar (, lightly packed (Note 2)); 2 1/4 tsp cayenne pepper ((it's spicy! See SPICE NOTE)); 1 1/2 tsp smoked paprika ((sub ordinary paprika)); 1 1/4 tsp allspice powder; 1/2 tsp cinnamon powder; 1/2 tsp nutmeg powder; 4 x 160g/6 oz thin snapper or other white fish fillets (, skinless, boneless (up to 1.5cm / 0.6" thick, Note 3)); 3 tbsp extra virgin olive oil

Recipe video above. Jerk seasoning adds a stack of flavour and makes the surface crispy too. Quick way to make a dish that punches way above its weight for effort vs results. I've used it for white fish fillets here but it will be excellent with salmon, prawns/shrimp, chicken or turkey.Spiciness

⏱️ 11 menit 🔪 Persiapan: 5 menit 🔥 Masak: 6 menit 📊 Mudah ⭐ 4.8 (39) 👁️ 19 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

4 porsi

3 tsp garlic powder
3 tsp onion powder
2 tsp cooking salt / kosher salt ((reduce to 1 1/2 tsp for table salt))
3 tsp dried thyme
2 1/2 tsp brown sugar (, lightly packed (Note 2))
2 1/4 tsp cayenne pepper ((it's spicy! See SPICE NOTE))
1 1/2 tsp smoked paprika ((sub ordinary paprika))
1 1/4 tsp allspice powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
4 x 160g/6 oz thin snapper or other white fish fillets (, skinless, boneless (up to 1.5cm / 0.6" thick, Note 3))
3 tbsp extra virgin olive oil

Langkah-langkah

Jerk Spice Blend - Mix the Jerk Seasoning spices together in a bowl then spread in a small tray that is just large enough to fit one fish fillet.
Coat fish - Pat fish dry with a paper towel. Then coat both sides of each fillet with the jerk seasoning, pressing to adhere. Shake off excess, place on a clean plate and coat remaining fish.
Cook fish - Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
Flip - the spice crust should be a deep bronze colour with a reddish tinge. Cook the other side for 1 minute until the target internal temperature is 55°C/130°F, or the fish flakes easily at the thickest point.
Rest on a rack for 2 minutes (to preserve crispy spice crust). Then serve! Recipes for pictured Jamaican sides coming on Tuesday - stay tuned!