Jamaican Steamed Fish with Okra and Rice

Ingredients

• 600 g sea bass fillets
• 300 g long-grain white rice
• 200 g okra, trimmed and sliced
• 400 g tinned chopped tomatoes
• 4 spring onions
• 3 clove garlic cloves
• 1 whole scotch bonnet chilli
• 3 fresh thyme
• 2 tbsp vegetable oil

Method

1. 1

   Season the sea bass fillets with salt, pepper and a little crushed garlic. Set aside.

2. 2

   Heat the oil in a wide lidded pan. Sauté the sliced spring onions and remaining garlic for 2 minutes. Add the thyme and chopped tomatoes and simmer for 5 minutes.

3. 3

   Add the sliced okra and the whole scotch bonnet to the pan and nestle the fish fillets into the sauce. Cover tightly and steam-cook for 12 minutes until the fish is cooked through and the okra is tender.

4. 4

   Cook the rice in salted water according to packet instructions.

5. 5

   Carefully lift the fish from the pan. Spoon the okra and tomato sauce over the rice and place the fish on top to serve. Remove the scotch bonnet before serving.