Lime-Escovitched Sea Bream with Tiger Prawns

Name: Lime-Escovitched Sea Bream with Tiger Prawns
Yield: Serves 4
Ingredients: 50 ml (2 fl oz) cider vinegar; 80 ml (2½ fl oz) lime juice; small pinch of ground allspice; pinch of caster sugar; 2 carrots, cut into long batons; 1 lime, finely sliced, with a quartersegment removed from each slice; 1 small red onion, finely sliced; 12 okra, cut into 1cm (½ in) diagonal slices; 1 tsp sunflower oil; 20 g (¾ oz) butter; 16 cooked, peeled tiger prawns; 2 small courgettes (ideally 1 green and 1 yellow), sliced into long batons; salt and black pepper; 4 × sea bream fillets (450 g/1 lb. in total); ½ hot red chilli (ideally red or yellow Scotch Bonnet), deseeded and finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This recipe comes from a talented Caribbean chef Christian Ghisays of the Royal Plantation hotel in Ocho Rios in Jamaica. Christian says you may adjust the amount of chilli according to taste - Jamaicans love it but, he warns, it may be too much for those not used to the heat!

Ingredients

80 ml (2½ fl oz) lime juice
50 ml (2

Fish course
Pescatarian
Gluten-free

Method

Bring 150 ml (5 fl oz) water to the boil and add the lime juice, vinegar, chilli, allspice and sugar. Stir well. Add the carrots, okra and red onion and boil for about 3 minutes to