Morphy Richards Stainless steel steamer Steamed Caribbean fish serves, Ingrediants, Ingredients

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Steamed Caribbean fish (serves 4)		Ingrediants
1	Prepare the fish: Snip off the fins with sissors cut	4x 170g/6oz red snapper
	off the heads and scrape off the scales with a	1420ml/1/2 pints water or fresh fish
	kitchen knife. Slit down the belly and remove the	stock
	guts. Wash each fish throughly nder running cold	2 bay leaves
	water, then pat dry with kitchen paper.	1 sprig fresh parsley
2	Mix all the marinade ingrediants together. Place	1 sprig fresh thyme
	the fish in the shallow dish and pour the	1 onion, thinly sliced
	marinade over the top. Leave in a cool place for	For the marinade juice of 2 limes
	at least 30 minutes.	3 garlic cloves, crushed
3	Remove the fish from the marinade and place in	4 allspice berries, crushed
	the bottom tier.	1 fresh red chilli, de-seeded and
Steam for 18-20 minutes.		chopped salt and freshly
		grounded black pepper.

Preparation time 15 minutes, plus marinating.

Cooking time 18-20 minutes

Steamed chicken pepper and lime

skewers (serves 4)

1Plaace the chicken pieces in a bowl and stir in the garlic and juice and zest of the lime. leave for 10 minutes.

2Thread the chicken poeces onto the skewers alternating with the peppers.

3Season with salt and pepper and place in the bottom tier for 15 minutes.

Just before serving, sprinkle with coriander.

Preparation time 15 minutes, plus marinating. Cooking time 15 minutes

Steamed seafood skewers (serves 4)

1 Mix the garlic lemon juice and basil together in a bowl. Mix in the fish and leave for 5 minutes.

2Take 4 wooden skewers and thread the fish, fennel, prawns and bay leaves alternately onto

each skewer.

3Place the skewers in the bottom tier, season with a little salt and pepper for 5-8 minutes

Preparation time 15 minutes, plus marinating. Cooking time 5-8 minutes.

Ingredients

4x142g/50z skimless chicken breasts, cut into 2.5cm/1in pieces

1 garlic clove, crushed juice and zest of 1 lime

8 bamboo skewers,

1 red pepper, de-seeded and cut into 2.5/1in pieces

Salt and freshly ground black pepper 2 tablespoons chopped coriander

Ingredients

2 garlic cloves, crushed juice of 2 lemons

2 teaspoons fresh basil leaves, finely chopped

560g/1lb 40z monkfish or kingclip fillets, cut into 2.5/1in pieces

16 large raw peeled prawns

8 bay leaves salt and freshly ground black pepper

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