Succulent seafood

For many, during the lenten season, they make the switch to diet consisting mostly seafood. Containing Omega 3 fatty acids, low fat and good cholesterol, seafood has the rap of being expensive, but that is being dispelled especially at Kingston's first fast-food restaurant specialising in seafood: The Fish Pot.

According to Brian Jardim, "The emphasis is to bring cooked seafood to the masses, continuing Jamaica's love story with seafood by keeping the menu traditional."

Seafood is a tasty, economical way of eating well. Vibes took a few young budding foodies to sample the daily fare prepared by Executive Chef Evrol Ebanks.

Twelve-year-old Mackenzie Jones and 11-year-old Tafyra Poyser were glad for a respite from their Grade Six Achievement Test studies. Accompanied by seven-year-old Madeleine Jones, they were impressed with the sleek, bright restaurant in friendly primary hues of red, yellow and blue.

For Chef Ebanks, local produce is key to his approach in offering quick takeout meals starring fish, shrimp, and conch in traditional home-cooked style.

SEVERAL OPTIONS

For the fish lover who is used to meagre choices, there is a lot to choose from. Our national dish and mackerel rundown are some of their many breakfast options. For lunch, patrons can have their pick of whole/sliced/fillet steamed, fried, brown-stewed or escoveitched. Then, there are the shrimp dishes.

Our budding taste-testers started with crisp, golden fish fingers from the kids' menu. The battered sticks come with a dipping sauce in a choice of mince or fillet fillings. Speaking of kiddie delights, the brand new Dapper Snapper burger - a juicy, generous fish patty seasoned and grilled to perfection, then topped as you like on a toasted bun. It's proclaimed the new 'king' of fish sandwiches by tasters.

Traditional sides like bammy are a must, with festival and fritters getting that special touch that shows the presence of a true culinary artist in the kitchen.

Sweet potato fries is a staple on the menu as well as fish tea, seafood red pea soup, pumpkin with shrimp and, occasionally, conch plus crisp, fresh salads with grilled shrimp or fish fillet.

You can whip up some seafood delights at home for your family, thanks to Chef Ebanks who has generously shared his recipes with us.

Fish Pot snapper burger

Ingredients

One 4oz Rainforest Seafood Snapper Burger Patty

¹/⁴ tsp salt and pepper

1 tbsp corn oil

1 four-inch corn-dusted bun

1 small lettuce leaf

1 slice medium tomato

2 medium onion rings

1oz tartar sauce

1 slice pickle

Method

1. Heat grill to 375F

2. Combine salt pepper and oil in a bowl and coat patty evenly. Place patty on grill and cook for three minutes on each side then remove to a tray.

3. Toast bread on the grill for 30 seconds.

4. Place fish patty on bun then coat patty with tartar sauce.

5. Add your vegetables of choice using a pick to keep it secure.

Chef's tip: Serve with your favourite side dish. I suggest seasoned potato wedges of shoestring French fries.

Fish Pot curry shrimp

Ingredients

4oz 31-40 shrimp pre seasoned.

1oz curry powder

1oz butter

¹/⁴ tsp finely chopped ginger

¹/⁴ tsp garlic

¹/² tbsp coconut milk

¹/² tsp fish seasoning

1oz small diced carrot

1oz small diced sweet pepper

8oz white rice

2oz cabbage slaw

Method

1. Place sauté pan on medium flame. Melt the butter and add the curry powder, along with the garlic, ginger and coconut milk, stirring continuously to avoid burning.

2. Add half cup of water and cook for three minutes. Then add shrimp and the remaining ingredients. Lower the flame and continue cooking for six more minutes.

3. Remove and arrange on a plate with a bed of fluffy white rice and a cabbage slaw.

Fish Pot whole steamed fish with steamed bammies

Ingredients

One 8oz whole fish seasoned [of choice]

1oz butter

2 cups water.

1 clove garlic

1oz coconut milk

1oz carrot

1oz potato

1oz pumpkin

1oz tomato

1oz onion

1oz scallion

2oz okra

1oz sweet pepper

¹/⁴ oz country pepper

¹/⁴ oz thyme

4 pimento seeds

Method

1. Heat sauté pan and add the butter, garlic and pimento seeds. Sauté for a minute to extract flavours.

2. Place the fish in the pan and add water, along with the firmer vegetables and coconut milk. Cover and bring flame to medium heat and cook for five minutes.

3. Add remaining vegetables and bammies, add salt and pepper to enhance taste, if necessary. Continue to cook until fish flakes easily.

4. Remove from pan arrange on plate and serve.

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