Name: Peter’s Fish Stop Sea Bream
Yield: Serves 4
Cuisine: Jamaica
Ingredients: salt and black pepper; leaves from 4 large thyme sprigs; juice of 1 lime; 1 hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped; 2.5 cm (1 in) fresh root ginger, peeled and roughly chopped; 8 thick water biscuits or crackers; 4 sea bream (about 450 g/1 lb. each), gutted and scaled; 1 tbsp olive oil; 4 spring onions, green parts only, roughly chopped; 1 garlic clove; ½ red onion, finely sliced; 1 tbsp. cider vinegar; 250 g (9 oz) red cabbage, shredded; 8 okra, cut into 1cm (½ in) diagonal slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

Peter has a roadside stall, or ‘Fish Stop’, near Ocho Rios, on the north coast of Jamaica, where he’s famous for his stuffed fish. I stopped by for lunch and loved his style. The fish was really juicy and he’d used the traditional Jamaican trick of putting crackers on top to soak the juices up, so you have a lunch-in-one. Peter uses snapper, but I’ve used sea bream. You could use any other robust round fish, such as sea bass.