How To Make Ripe's Classic Pan-Fried Snapper And All Of Its Components
Mount Vernon Chef Nigel Spence shows every step of the way.
Jamaican Court Bouillon
- 3 cups water
- 1 large snapper or grouper fish head, about 1 pound
- 1 1/2 cups West Indian pumpkin, peeled, seeded and large diced
- 1 medium onion, rough chopped
- 1 large carrot, rough chopped
- 1 celery rib, rough chopped
- 1 garlic clove, chopped finely
- 1 teaspoon fresh ginger, finely chopped
- 1 whole fresh scotch bonnet pepper (do not cut or pierce open)
- 1 teaspoon black peppercorns
- 6 sprigs of fresh thyme
- 1 bay leaf
- 1/2 tablespoon salt
Combine all ingredients except pumpkin in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 30 minutes. Strain through fine mesh sieve and return to saucepan. Add the pumpkin and cook till softened about 20 minutes. Cool and transfer to a blender and puree. Adjust seasonings and keep warm for service. May be loosened with water if using to poach fish, or kept thicker to serve as a sauce for fish.
- 2 Tbsp Jamaican extra virgin coconut oil
- 1 tsp minced garlic
- 1/2 yellow bell pepper, Large Julienne
- 1/2 chayote, sliced thin
- 16 whole okra, blanched
- 1 whole green squash, cut in thick half moons
- 1 medium carrot, cut in half moons, blanched
- 1/2 tsp fresh thyme leaves
- 1/2 Tbsp balsamic vinegar
- 1/2 tsp bottled Jamaican Scotch Bonnet pepper sauce
- Dash of good Jamaican Dark Rum
In a large sauté pan over high heat, add the coconut oil and heat until almost smoking.
Add all of the vegetables and cook until just starting to char and soften, about 2 minutes. Add the garlic and saute, stirring, Add the thyme, balsamic vinegar and peppers sauce. Deglaze with rum. Remove from heat and serve.