Recipe of the month: Red Snapper with Banana Ketchup

31st May 2016

Posted By : Toya Turner


served with vegetarian pepperpot and green plantain crisps

Serves 4



INGREDIENTS for Pepperpot

2 tbsp vegetable oil ½ cup yellow onion, fine diced 1 tsp thyme leaves 1 stalk celery, fine diced 4 cloves garlic, crushed 1 each small yellow, red, green sweet peppers, fine diced 2 tomatoes, diced 1 tbsp tomato paste 3 oz zucchini, diced 3 oz yellow squash, diced 2 oz butternut squash, peeled and diced 1 cup eggplant, diced 1 cup okra, sliced 2 cups spinach (frozen), chopped 2 oz pumpkin, peeled and diced 1 ½ cups sweet potato, peeled and diced Salt & pepper to taste

INGREDIENTS for Banana Ketchup

1 tbsp olive oil 1 tbsp shallots, fine diced 2 cloves garlic 1 tbsp fresh ginger, grated 1 tsp ground turmeric ¼ tsp ground Allspice 2 ripe bananas, mashed 1 tbsp white vinegar 1 tsp honey 1 tbsp Cavalier Rum 2 tbsp soy sauce Kosher salt to taste

INGREDIENTS for plantain chips and red snapper

2 green plantains, peeled Oil for frying 4 red snapper fillets 2 tbsp olive oil 1 cup rice flour Salt and pepper to taste


4 sprigs of micro salad greens

METHOD for vegetarian pepperpot

In a large saucepan, heat oil over medium heat. Add the onion, thyme, celery and garlic. Cook, stirring often, until the onion and celery has softened, about 4 minutes. Stir in the peppers, tomatoes, tomato paste, zucchini, and squashes. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Increase heat and stir in the eggplant, okra, spinach, pumpkin, and sweet potato. Bring to a boil cook for 5 minutes. Reduce heat and simmer, stirring often, until the vegetables are tender, about 20 minutes. Season to taste.

METHOD for banana ketchup

Heat oil in saucepan over medium heat. Add onions and cook until softened. Add garlic, ginger, turmeric, and all spice and cook until fragrant, about 30 seconds. Stir in bananas, vinegar, honey, rum, soy sauce, and salt; bring to simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring often. Remove from heat and let cool. Transfer ketchup to a food processor and process until smooth. Thin with water if needed to achieve ketchup like consistency. Adjust seasoning to taste. Transfer to an airtight container and refrigerate for up to two weeks.

METHOD for green plantains

Thinly slice plantains lengthwise on a mandoline. Join two slices together by pressing the ends together. Wrap into a circle and join the other two ends.Repeat process to form 4 plantain circles. Deep fry plantain until crispy.

METHOD for red snapper

Season snapper fillets and set aside. Heat olive oil in a skillet over a medium heat. Coat snapper fillets both sides in rice flour. Fry starting skin side down for 2-3 minutes each side.

To serve:

Place one plantain mold in the center of each plate. Fill with ½ cup pepperpot.

Top mold with red snapper and spoon on banana ketchup. Garnish with micro greens.





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