On Episode 8, we visited Debo’s Kitchen and got a taste of this Jamaican specialty, Callaloo stuffed seabass! Callaloo, a green leaf vegetable, is well-known as a Caribbean staple, particularly in Jamaica where you might even eat it for breakfast! Debo mixed it up and presented callaloo in a way we hadn't tried it before. He explained in Jamaica he would typically make this dish with rose fish, but any white flaky fish will do. Give it a go! Let us know how you get on!
Ingredients:
2 whole seabass (or seabream or any flaky white fish)
black pepper
paprika
all-purpose seasoning
1/2 onion
1 clove garlic
1 scotch bonnet
callaloo
a handful of crushed crackers
1 packet dried fish stock
butter or olive oil
Method:
Gut and clean fish (or get your fish monger to do this for you).
Slice a pocket in each fish. Rub the fish in a mixture of black pepper, all-purpose seasoning, and paprika and leave to marinate ideally overnight.
Sauté onion and garlic with scotch bonnet, and once translucent, add your boiled down callaloo (feel free to use tinned callaloo, Debo did)! Season how you like and let this mixture simmer for 10 minutes or so to allow the flavours to meld together.
Take off the burner and let it cool. Then, add your crushed crackers to the mix.
Stuff your fish with this mixture and set on heavy duty aluminum foil.
Sprinkle the top of the fish with dried fish stock and drizzle with olive oil or a few pats of butter. Wrap the fish up tight in the foil and throw it on the grill for 15-25 minutes.
Unwrap and enjoy!
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