Jamaican Fish Pie with Smokey Jerk BBQ Sauce

Jamaican Fish Pie with Smokey Jerk BBQ Sauce

Introducing the ideal recipe pairing for our delectable Smoky Jerk Barbecue Sauce – the Jamaican Fish Pie. As autumn and winter approach, this hearty dish promises to warm your soul and tantalize your taste buds. Let's delve into the savory details of this culinary delight.

Firstly, let's talk about the star of the show – our Smoky Jerk Barbecue Sauce. Bursting with Jamaican-inspired flavors, this sauce adds a delightful smokiness and spicy kick to any dish. Crafted with care, it's the perfect balance of sweet, tangy, and savory notes, making it a versatile ingredient for a wide range of recipes.

Now, onto the Jamaican Fish Pie. This comforting dish combines the rich flavours of the Caribbean with the comforting warmth of a traditional pie. Here's what you'll need to bring this culinary masterpiece to life:

Ingredients for Jamaican Fish Pie :

  • 600g skinned white fish fillets
  • 1 onion, finely diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 250g young spinach
  • 50g butter
  • 2 tablespoons gluten-free plain flour (or regular)
  • 50g thick coconut cream
  • Salt and pepper to taste
  • Juice and zest of 1 lime
  • 1 sprig thyme
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • Fresh coriander, chopped
  • 2 tablespoon Smokey Jerk BBQ Sauce

Cooking the Jamaican Fish Pie with Smokey Jerk BBQ Sauce:

To start, preheat your oven to 180 degrees Celsius. Begin by warming 600ml of milk with a sprig of thyme until it reaches boiling point. Turn off the heat and let it infuse for 30 minutes to enhance the flavors.

Next, place the skinned white fish fillets into the infused milk and bring it back to a gentle boil. Once boiled, turn off the heat and let it stand for five minutes with a lid on. This process ensures the fish is cooked to perfection and absorbs the aromatic flavors of the infused milk.

While the fish is resting, it's time to prepare the sauce. Melt half of the butter in a large saucepan and add the gluten-free plain flour (or regular) to create a roux. Gradually add the infused milk, stirring constantly to create a smooth, creamy sauce. Add in the diced onion, Smokey Jerk BBQ Sauce, minced garlic, minced ginger, spinach, and spices – cinnamon, allspice, and nutmeg.

Stir in the thick coconut cream, lime juice, and zest, and season with salt and pepper to taste. Flake the cooked fish into large portions and gently fold them into the creamy sauce until well combined. Transfer the mixture to an ovenproof dish and let it cool slightly.

The Final Stage of the Jamaican Fish Pie with Smokey Jerk BBQ Sauce:

Meanwhile, peel and chop the sweet potatoes evenly, then cook until tender. Drain and mash them with the remaining butter, allspice, nutmeg, salt, and pepper until smooth. Spread the mashed sweet potatoes evenly over the fish mixture in the dish and top with three knobs of butter.

Bake in the preheated oven for approximately 40 minutes or until the sweet potato topping is golden and the filling is piping hot. Once done, serve immediately, garnished with fresh chopped coriander for an extra burst of flavor.

In conclusion:

The Jamaican Fish Pie paired with our Smoky Jerk BBQ Sauce is a match made in culinary heaven. This comforting dish is sure to impress your taste buds and warm your soul during the colder months. So, gather your ingredients and get ready to savor the flavors of the Caribbean with this delightful recipe.

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