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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 311.6
  • Total Fat: 16.0 g
  • Cholesterol: 5.5 mg
  • Sodium: 376.5 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 9.3 g

View full nutritional breakdown of Jamaican smoked fish & rice calories by ingredient
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Jamaican smoked fish & rice

Submitted by: EXENEC

Introduction

I made this recipe as described by my colleague, Ms. Jordan, from Kingston. She is the best cook and I'm sure she would make a much better version, but I thought this was pretty good and have it frequently for breakfast. Not for those who don't like spice or fishiness. I made this recipe as described by my colleague, Ms. Jordan, from Kingston. She is the best cook and I'm sure she would make a much better version, but I thought this was pretty good and have it frequently for breakfast. Not for those who don't like spice or fishiness.
Number of Servings: 4

Ingredients

    6 oz smoked herring (can use any smoked or salted fish, like cod or mackerel, though preparations vary)

    3 plum tomatoes, chopped
    1/2 lg green pepper, cut in strips
    1/2 lg red pepper, cut in strips
    1 small red onion, cut in strips
    1 T minced garlic (I cheat & use 1 t garlic powder)

    chili peppers to taste--I use what's available, usually 2 jalapenos and 3 bird chiles, minced. To be authentic, you would use scotch bonnets.

    2 T. canola oil
    2 sprigs thyme
    1-2 t black pepper
    2 cups brown rice (Ms. J. uses white)
    cilantro as garnish


Tips

Freezes & reheats via microwave well. I've overdone the chiles a couple times and Greek yogurt tempers the spice deliciously (though terribly inauthentic). Ms. J. prefers to serve this on a baked potato or boiled yams.


Directions

Prepare fish: I boiled the herring for 20 minutes to get rid of the salt. Dry on a paper towel, debone as much as possible when the fish cools (not necessary for herring, bones are tiny and soft).

Heat 2 T. oil in large skillet or Dutch oven. Add tomatoes, peppers, onion, garlic, thyme & black pepper. Saute til soft (5-7 min). Add fish. Stir. Add rice. Keep stirring til all ingredients are warm and flavors melded (3-5 min).

Serving Size: Makes 4 3/4-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user EXENEC.





TAGS:  Fish | Other | Other Fish |

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