Jamaican Fried Fish and Bammy with Pickled Onions
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Ingredients
- 600 g tilapia fillets
- 500 g cassava
- 1 red onion, sliced
- 80 ml white wine vinegar
- 1 scotch bonnet chilli
- 100 ml coconut milk
- 4 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 530 kcal
- Protein
- 32.9 g
- Carbohydrate
- 49 g
- of which sugars
- 5.1 g
- Fat
- 21.5 g
- of which saturates
- 7 g
- Fibre
- 3.2 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and finely grate the cassava, squeeze out excess liquid in a clean tea towel, then mix with a pinch of salt and press into 4 flat rounds.
- 2
Soak the cassava rounds in the coconut milk for 10 minutes, then fry in half the sunflower oil for 3-4 minutes on each side until golden and crisp. Set aside and keep warm.
- 3
Fry the tilapia fillets in the remaining oil for 3-4 minutes on each side until golden and cooked through, then set aside.
- 4
Warm the white wine vinegar in a small pan with the sliced red onion and the thinly sliced scotch bonnet chilli for 2 minutes.
- 5
Serve the fried fish on the bammy, topped with the warm pickled onions.
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