SUNDAY 1 NOVEMBER / 2 SERVES / Smoked Jerk Murray Cod & Coconut Rice
- Smoked Jerk Murray Cod
- Charcoal Corn on the Cob
- Ghanaian Spiced Spinach Stew ( Onions, Paprika & Dried Shrimp)
- Coconut Rice
- Tamarind BBQ sauce
THE RUN DOWN
To cook the Murray cod, start by heating a grill pan to a medium heat.
Brush the skin of the Murray cod with a little oil and season lightly with salt. Place into the grill pan skin side down and apply a small saucepan or weight on top to create even contact across the skin.
Maintain a nice steady medium heat to avoid burning the skin.
After 2 to 3mins on the skin side, remove from the heat and transfer to a preheated 170 degrees Celsius oven where the fish can cook for a further 2mins until the flesh is warm to touch and translucent in appearance
Remove from the oven and turn the fish to the flesh side, off the heat. Stand for 1minute.
Remove from the pan and place on a dinner plate.
Microwave the rice for approx 90secs till hot. In the microwave or a saucepan over a medium heat, heat the spinach stew through thoroughly. The corn can be placed into the oven along with the Murray cod for a total of 5mins till hot.
Serve accompaniments alongside the Murray cod along with a spoonful of the tamarind bbq sauce
PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 1 NOVEMBER