Citrus jerk bass recipe with fonio for a vibrant meal

Ingredients for Citrus jerk bass with fonio

• 60 ml soy sauce

• 15 ml Worcestershire sauce

• 5 ml chopped fresh thyme

• 1 spring onion, chopped

• 1 clove garlic, whole

• 30 g Scotch bonnet pepper, chopped, deseeded (or more to taste)

• 5 ml chopped fresh ginger

• 1.5 g ground allspice

• 5 g whole black peppercorns

• 30 ml orange juice

• 15 ml fresh lemon juice

• 5 ml finely grated lemon zest

• 15 ml finely grated lime zest

• 3 g kosher salt

• 5 g brown sugar

• 30 ml vegetable oil

• 170 g bass fillets, skin on and descaled

• 30 ml olive oil

• 5 ml minced ginger

• 5 ml minced garlic

• 30 g small-diced shallots

• 75 g sliced okra

• 75 g grape tomatoes

• 240 g fonio, rinsed

• 15 g torn Thai basil

How to make Citrus jerk bass with fonio

1. Combine all the ingredients, except the fish and fonio, in a blender and purée until smooth and fully combined.

2. Lightly score the skin of the fish diagonally in four places with a sharp knife, ensuring not to cut too deeply.

3. Place the fish in a non-reactive container with a lid and cover it with the jerk marinade. Cover and refrigerate for at least 2 hours, or up to 12 hours.

4. Preheat the oven to 180°C (fan) and place a cast-iron grill pan inside to heat until very hot; test by sprinkling a drop of water on the pan to check if it sizzles.

5. Remove the fish from the marinade and pat it dry. Place the fish skin side down in the hot pan and cook for 5–6 minutes.

6. Turn the fish over and cook for an additional 5 minutes, or until the fish flakes easily with a fork.

7. Remove the fish from the pan and serve it over the fonio.

8. In a 2-litre saucepan, heat the oil over medium heat. Sweat the ginger, garlic, and shallots for 3 minutes, until the shallots become translucent.

9. Add the okra and tomatoes to the pan.

10. When the tomatoes burst, add the fonio and stir with the vegetables to coat evenly.

11. Pour in 375 ml of water, bring to a simmer, cover tightly with a lid, and reduce the heat to low. Cook for about 20 minutes.

12. Fluff the fonio with a fork and let it steam for 5 minutes.

13. Stir in the torn Thai basil before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.