- Serves: 8
- Cook Time: 35 minutes
- Prep Time: 25 minutes
- Effort: easy
For the vegetables
- 3 large chillies, seeds removed, cut into 5mm rings
- 150 ml red wine vinegar
- 2 tbsp olive oil
- 2 red peppers, finely sliced into strips
- 2 carrots, finely sliced into strips
- 1 onion, finely sliced into strips
- 1 tsp Jamaican all-purpose seasoning
For the fish
- 8 coley steaks, bone-in
- 2 tsp dried oregano, savoury or sage
- 2 tsp dried thyme
- 2 tsp ground allspice
- 2 tsp Jamaican all-purpose seasoning
- 3-5 black peppercorns
- vegetable oil, for deep-frying
Tips and Suggestions
Jamaican all-purpose seasoning is a blend of popular Caribbean spices and herbs typically including allspice (pimento), ginger, thyme, paprika and celery seeds. Look for it in specialist stores.
1. For the vegetables: place the chillies in a bowl, add the red wine vinegar and leave to macerate for 10 minutes.
2. Heat the olive oil in a large frying pan then add the peppers, carrots and onion and fry for 2 minutes with the all-purpose seasoning until crunchy but not raw. Pour in the chillies and vinegar and remove from the heat. Season with salt and plenty of freshly ground black pepper and keep warm.
3. For the fish: pound the oregano, thyme, allspice, all-purpose seasoning, peppercorns and a little salt together in a mortar to give a powder. Lay the fish steaks on a plate and sprinkle the herb mix over both sides.
4. Half-fill a wok or deep-frying pan with vegetable oil and heat. When hot, add the fish steaks two at a time and fry for 4-5 minutes until golden brown and firm to touch. Drain on kitchen paper and serve with the vegetables.
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