Banish both the cold and head colds with our warming and health-boosting coconut, lime & peanut fish recipe.
Coconuts are not endemic to Jamaica, they were brought to the island by the Spanish in the sixteenth century but we call this superfood “the Tree of Life”. They’re not just anti-bacterial and anti-fungal, they’re also high in anti-oxidants which boosts flagging immune systems in the winter. Coconut water is similar to human plasma and has been used in war-time as a replacement to blood transfusions. Best of all it’s a medium chain fatty acid which means that, unlike saturated fats from meats, dairy products or palm oil, our bodies use it for energy rather than storing it so it won’t pile on the pounds!
We particularly like using it in the Mille Fleurs kitchen as even at high cooking temperatures it remains stable and tasty, and is not carcinogenic. If you come to visit make sure you take our tour of a nearby organic coconut plantation and take a bottle of cold-pressed virgin Coconut Oil to boost your health and taste buds back home.
- 3 tbsp. Finely chopped scallion and garlic
- ⅓ cup Peanut butter
- ¼ cup Chicken stock
- 2 tbsp. Coconut milk
- 1 tsp. Fresh lime juice
- 1 tsp. Soy sauce
- 1 tsp. Hot pepper sauce
- 1 cup Chopped basil
- ½ cup Coconut milk
- 1 ½ tbsp. Finely chopped garlic
- 2 tbsp. Finely chopped onion or spring onion
- 1 ½ tbsp. Fresh lime juice
- 1 tbsp. Finely chopped fresh ginger
- 2 tsp. Soya sauce
- 2 tsp. Brown sugar
- 20 shrimps or fish fillets
- Sauté the scallion and garlic. Add other ingredients and then puree and keep warm.
- Blend all the ingredients together and marinate the shrimps or fish for at least 2 hours.
- Grill the fish ( if using shrimps, place the shrimps on a skewer ) basting with the marinade.
- Serve with the warm sauce.