Breakfast · Caribbean · 15 min
Caribbean Mackerel and Steamed Green Plantain Hash with Scotch Bonnet Aromatics
- Calories
- 405
- Protein
- 23g
- Carbs
- 9g
- Fat
- 31g
Ingredients
- 120 g Atlantic mackerel fillet
- 100 g green plantain
- 40 g yellow onion
- 30 g okra
- 1 tbsp coconut oil
- 1 tbsp Scotch Bonnet hot sauce
- 0.25 tsp ground allspice
- 0.25 tsp salt
- 2 sprig fresh thyme
Method
- 011. Bring a pot of salted water to a boil. Boil peeled green plantain slices for 12-15 minutes until tender when pierced with a fork. Drain and set aside.
- 022. Heat coconut oil in a non-stick skillet over medium-high heat. Add mackerel fillet and cook for 3-4 minutes per side until opaque and flaking easily, reaching an internal temperature of 145°F (63°C). Flake into small chunks.
- 033. Add diced yellow onion, sliced okra, and thyme leaves to the skillet with the mackerel. Sauté for 3-4 minutes until onions and okra soften.
- 044. Fold in the boiled plantains, Scotch Bonnet hot sauce, ground allspice, and salt. Toss for 2 minutes to meld flavours and serve warm.
Cook it with the whole plan around it
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