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Jamaican Recepies
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JAMAICAN FRIED JERK FISH recepie
Ingredients:
- 2-2.5 lbs farm raised trout. (Farm raised trout is recommended
because it is fleshy and the bones are soft. However, any
whole small fish or filets will do.)
- 1 heaping teaspoon Walkers Wood jerk seasoning or equivalent
brand
- 1 tablespoon of vegetable oil
- 1 and 1/2 tablespoon mushroom soy sauce (from China) or
equivalent
- 1 teaspoon of vinegar (omit if you are using farm raised
trout, which is soft, since the vinegar tends to soften
fish. Vinegar also enhances flavor and helps to keep odors
low)
After you have washed fish, cut in two inch pieces going from
long end to long end. Mix jerk seasoning, oil , soy sauce and
vinegar (if needed) in small bowl Drain all water from fish
Work the seasoning mixture into the fish (You can fry fish right
away or let marinade) Place enough oil in fryer or deep iron
skillet to at least cover a half of the height of the fishWhen
oil is hot place fry fish for 3 minutes per side or until fried
OXTAIL recepie
INGREDIENTS:
Serves: 4
- 2 lbs. (1 kg.) oxtail
- 1/4 cup oil
- 5 cups water
- 2 tomatoes, chopped
- 2 onions, chopped
- 1 clove garlic, chopped
- 1 sprig thyme
- 3 slices hot pepper
- 2 cans of broad beans
- Salt
Brown oxtail in oil. Add 4 cups of water and boil until tender.
Add water if necessary. Add tomatoes, onions, garlic, thyme
and hot pepper and salt. Stir for a few minutes. Let simmer
until thick. Add remaining water and broad beans. Lower heat,
cover and simmer again for 10 minutes. Best served with rice
and peas.
Remarks
After taste this recepies no one believe that it cooked by me, really its awesome and easy to cook too.
By- Sonny Baker
Its really hard to satisfy my children in matter of food, but your recepie did it. As now I get the entire recepie list from your portal. These are simply the best.
By- Su Johnson
A real taste I got with this Jamaican Recepies when I have it with champagne, try it its rocking.
By-M. Frizell
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