Nadiya Hussain's jerk haddock and jollof rice salad
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This dish is inspired by Caribbean flavours which work incredibly well with this delicious fish. You can whip it up in an hour – perfect for a quick midweek meal.
Ingredients
- 2 tbsp ground cinnamon
- 2 tbsp ground black pepper
- 2 tbsp dried thyme
- 2 tbsp ground allspice
- 2 tbsp paprika
- 1 tsp grated nutmeg
- 1 tsp salt
- 2 tbsp plain flour
- 4 x 200g haddock fillets
- 5 tbsp olive oil
- 2 tbsp ground cinnamon
- 2 tbsp ground black pepper
- 2 tbsp dried thyme
- 2 tbsp ground allspice
- 2 tbsp paprika
- 1 tsp grated nutmeg
- 1 tsp salt
- 2 tbsp plain flour
- 4 x 200g haddock fillets
- 5 tbsp olive oil
- 2 tbsp ground cinnamon
- 2 tbsp ground black pepper
- 2 tbsp dried thyme
- 2 tbsp ground allspice
- 2 tbsp paprika
- 1 tsp grated nutmeg
- 1 tsp salt
- 2 tbsp plain flour
- 4 x 200g haddock fillets
- 5 tbsp olive oil
- 125 g each of cold cooked white rice and black rice (from precooked pouches)
- 1 red onion
- 1 large red pepper, sliced
- 2 large tomatoes (approx 200g), deseeded and chopped
- 10 g fresh ginger, peeled and finely chopped
- 2 thin slices of Scotch bonnet chilli, finely chopped
- 2 tbsp olive oil
- 1 pinch salt, for seasoning
- 4.4 oz each of cold cooked white rice and black rice (from precooked pouches)
- 1 red onion
- 1 large red pepper, sliced
- 2 large tomatoes (approx 200g), deseeded and chopped
- 0.4 oz fresh ginger, peeled and finely chopped
- 2 thin slices of Scotch bonnet chilli, finely chopped
- 2 tbsp olive oil
- 1 pinch salt, for seasoning
- 4.4 oz each of cold cooked white rice and black rice (from precooked pouches)
- 1 red onion
- 1 large red pepper, sliced
- 2 large tomatoes (approx 200g), deseeded and chopped
- 0.4 oz fresh ginger, peeled and finely chopped
- 2 thin slices of Scotch bonnet chilli, finely chopped
- 2 tbsp olive oil
- 1 pinch salt, for seasoning
Details
- Cuisine: Caribbean
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/355°F/gas mark 4.
- Mix all the dried spices for the jerk haddock and salt in a bowl. Stir in the flour and transfer to a jar.
- Put the haddock fillets on a large baking tray and sprinkle over 3 tablespoons of the jerk seasoning. Put the remainder away for another day.
- Pour the oil over the fish, then rub in the oil and spices.
- Place in the oven and bake for 20–25 minutes.
- To make the jollof salad, put the black and white rice into a bowl. Add the onion, pepper, tomatoes, ginger, Scotch bonnet and olive oil, season to taste and mix well.
- Serve the fish with the salad alongside.
This recipe is from Nadiya’s British Food Adventure. Published by Michael Joseph, £20.
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Jerk roast chicken with spicy chips
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