Levi Roots' Steamed Snapper with Tenderstem Recipe

Ingredients

• 2 yellow tailed snapper (400g each) or good sized butter fish or sea bass (scaled, trimmed and cleaned)
• 1 lime
• 2 Scotch Bonnet chillies (one de-seeded and cut into thin strips)
• 1 knob of butter
• 100 coconut milk
• ml sprigs of fresh thyme
• 2 carrot, peeled and cut into thin strips)
• 1 small potato, thinly sliced
• 1 christophine or butternut squash (peeled, heart/seeds removed and cut into thin slices)
• 0.5 red onion, cut into half rings
• 0.5 garlic clove, chopped
• 1 pimento berries (or ground allspice)
• 1 bay leaves
• tbsp spring onion (green part of stems only) battered with the back of a spoon to release flavour
• 2 vegetable oil
• 1 vegetable stock (optional)
• 4 pack Tenderstem broccoli

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 19 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Salmon	100g cooked	208
Potato	1 medium (173g) baked	161
Snapper	100g cooked	128
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Lime	juice of 1 lime (44ml)	11
Clove	1 tsp ground (2g)	7
Allspice	1 tsp ground (1.9g)	5
Thyme	1 tsp dried (1.4g)	4
Garlic	1 clove (3g)	4
Bay Leaf	1 leaf (0.6g)	2
Scotch	not in our table	0
Pumpkin	not in our table	0
Seed	not in our table	0
Pimento	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.