Chef Bernie’s seafood supper with sweet potato

Notes about this recipe;

For wheat free leave out the flour and adjust liquid down a bit.

Serves 2 for supper or 4 for a starter

 Ingredients

image
©Chef Bernie’s Sauces Ltd 2016
  • 300g sweet potato
  • 3 large prawns
  • 300g firm white fish (we used sword fish)
  • 3 tablespoons of plain flour
  • 1 small squeezed lemon
  • 1 crushed clove of garlic
  • 2 small shallots
  • 3 dessert spoons chopped coriander
  • 180ml coconut milk
  • Enough oil to cover the bottom of your frying pan
  • 1 jar of Chef Bernie’s Jerk cooking sauce 
  • Salt & pepper to taste

 Method

  1.  Devein the prawns
  2. Cut up the fish into pieces (see photo) put both the fish and prawns in a bowl with  the squeezed lemon and garlic, mix well, leave to marinade
  3. Cook the sweet potatoes without peeling in boiling water with a little salt until cooked, they still want to be firm.
  4. Drain the water off and set to one side
  5. Put the flour on a plate and drain the fish and prawns, coat the fish and prawns in the flour
  6. Heat the oil in the frypan on a high heat keeping watch all the time, to test the heat put a pinch of flour  in the pan if the oil is hot the floor will sizzle and burn quickly
  7. When ready  put the prawns and fish into the frying pan making sure that nothing overlaps, Cook both sides until golden brown, put to one side on some kitchen roll to drain
  8. Slice the shallots and  chop the coriander
  9. Peel the potatoes and cut into chunks
  10. Take  a clean frying pan and add the shallots, coriander, coconut cream and jerk cooking sauce and heat through
  11. Add the fish & prawns to the hot sauce and simmer for a couple of minutes
  12. Add in the potatoes and stir gently
  13. Taste and add salt and pepper

Serve immediately

splashChefs Tip

image

This dish goes really well with green beans

 

 

 

 

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