Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 2 tablespoons of gochujang, 1 tablespoon of grated fresh ginger, 2 minced garlic cloves, 2 tablespoons of lime juice, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 1/2 finely minced Scotch bonnet pepper.

2. 2

   Place 12 ounces of snapper fillets in a shallow dish, pour the prepared gochujang marinade evenly over the fish, and allow it to marinate at room temperature for 15 minutes.

3. 3

   Prepare the steamed breadfruit by arranging one small peeled and sliced breadfruit into medallions in a steamer basket over simmering water, then cover and steam for 15-20 minutes until the breadfruit is tender.

4. 4

   While the breadfruit steams, heat 1 tablespoon of olive oil in a pan over medium heat, add 1/4 cup of thinly sliced red onion and 1 teaspoon of fresh thyme leaves, and sauté for 2 minutes until the aromatics are fragrant.

5. 5

   Add 4 cups of chopped callaloo leaves to the pan with the sautéed aromatics, pour in 1/2 cup of light coconut milk, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and simmer gently for 5-7 minutes until the callaloo is wilted and tender.

6. 6

   Carefully place the marinated snapper fillets into the steamer basket with the breadfruit (or into a separate steamer), cover, and steam for 8-12 minutes until the fish is cooked through and flakes easily.

7. 7

   To serve, delicately plate one steamed snapper fillet alongside a generous portion of the coconut-lime callaloo and several steamed breadfruit medallions.