© J Sainsbury plc 2020
Jamaican-style coconut fish parcels
Made with scotch bonnet chillies and warming ginger, these flavourful parcels really bring the heat. If spice isn't your thing, swap in capers, garlic or a splash of soy sauce
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 scotch bonnet chilli, deseeded and finely chopped
- 1 tbsp finely grated ginger
- 2 cloves garlic, crushed
- ½ tbsp finely chopped thyme leaves
- ½ tsp ground allspice
- 250ml coconut cream
- Juice of ½ lime
- 1 tbsp soft light brown sugar
- 4 salmon fillets
Method
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1
Heat the oil in a pan over a medium heat, then add the onion and cook for 5 minutes. Add the peppers and cook for 5-8 minutes until softened. Add the chilli, ginger, garlic, thyme and allspice and cook for 2 minutes. Add the coconut cream with a splash of water to loosen it slightly and simmer for 2 minutes. Remove from the heat and add the lime juice and sugar, then season to taste.
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2
Make four packages by laying out a large sheet of tin foil with a sheet of greaseproof paper on top of it (you might need to trim this to make it roughly the same size as the foil). Place a salmon fillet on each, then slightly bring up the sides and divide the coconut sauce between each parcel. Scrunch the sides together to create a parcel, but leave enough space for the fish to steam.
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3
Place each parcel on a hot barbecue or griddle pan for 8-10 minutes until the fish is just cooked through. Open the parcels and serve.
