Roasted Breadfruit with Fried Jackfish

Name: Roasted Breadfruit with Fried Jackfish
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 1 pcs Breadfruit; 800 g Jackfish (cut into serving pieces); 30 ml Lime Juice; 15 g Garlic (crushed); 1 pcs Scotch Bonnet Chili (finely chopped); 6 g Salt; 3 g Black Pepper; 4 g Salt; 500 ml Vegetable Oil

Roasted breadfruit with fried jackfish is widely identified with Saint Vincent and the Grenadines. This version seasons the fish with lime, garlic, and chili and roasts the breadfruit until the flesh is tender beneath the dark skin.

Prep

25m

Cook

50m

Serves

Estimated

Nutrition

Per serving

1615kcal

Calories

45g

Protein

120g

Fat

104g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Breadfruit

1pcs
Breadfruit

Fish

800g
Jackfish (cut into serving pieces)
30ml
Lime Juice
15g
Garlic (crushed)
1pcs
Scotch Bonnet Chili (finely chopped)
6g
Salt
3g
Black Pepper

Breadfruit

4g
Salt

Fish

500ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the oven to 200°C (400°F). Pierce the breadfruit in several places and place it on a tray.
02
Roast until the skin is dark and the flesh is tender when pierced, about 45 to 50 minutes. Rest briefly, split it open, and season the flesh with the salt.
03
Rub the jackfish with the lime juice, garlic, scotch bonnet chili, salt, and black pepper. Refrigerate while the breadfruit roasts.
04
Heat the vegetable oil in a deep pan to 175°C (350°F).
05
Fry the fish in batches until browned, crisp, and the thickest pieces reach 63°C (145°F). Drain well.
06
Serve the fried jackfish hot with the roasted breadfruit.

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