Jamaican Fish Tea

6 standard portions

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Ingredients

• 1-2 red snapper ((2lb) de-scaled and gutted)
• 10 cups water ((2.37 litres))
• ½ onion (chopped)
• 2 large scallion (sliced)
• 4 garlic cloves (minced)
• 1 cho cho (chopped)
• 1 large carrot (chopped)
• 8 okra (chopped)
• 3-4 green banana
• 6 sprigs of thyme (tied together)
• 1 tbsp pimento berries
• 6 tbsp fish tea soup mix
• ½ tsp black pepper
• ½ tsp pink salt
• 1 whole scotch bonnet pepper
• additional black pepper and pink salt to taste

Method

1. Place the fish on a chopping board and remove the fins and tail (it's easier to do this with sterilised kitchen scissors) then discard.
2. Place the fish in a colander and rub/squeeze the entire fish with the chopped lime. I use salt not vinegar but at this stage you can pour vinegar onto the dish to clean it.
3. Thoroughly rinse it off with water.
4. Bring 10 cups of water to the boil in a large stock pot.
5. Add the red snapper to the pot then reduce to medium, cover the pot in a lid and simmer for 25 minutes.
6. During the given time, check the pot incase any foam develops, if it does, skim it off and discard.
7. While the fish is cooking, slice and peel the green banana, then put the slices in water with one teaspoon of pink salt to prevent discoloration and set aside.
8. Remove the lid, then use a slotted spoon or egg spatula to carefully remove the fish (it might break in half which can happen just work with it).
9. Also check the liquid levels, you want them to be at the same level as when you first started simmering the fish so add more water if needed.
10. Use 2 forks to shred and de-bone the fish (discard the bones and scrap off the skin as you work).
11. Set the fish aside in a small bowl or on a plate.Add theonion, scallion, garlic, cho cho, carrot, okra, green banana (drain and rinse them off first), thyme, pimento berries, fish tea soup mix, black pepper, pink salt and scotch bonnet.
12. Bring the pot to a rolling boil then reduce the heat to medium-low, cover the pot and simmer for 20 minutes.
13. During that time, again check for any foam and skim it off and discard.5-10 minutes before the simmering time has finished, add the flaked fish and keep the lid off this time.
14. After the given time, remove the lid and do a taste test, adding any additional black pepper and pink salt if needed.
15. Remove the thyme stems and scotch bonnet pepper before serving.