Pounded Breadfruit with Snapper and Shrimp
Pounded Breadfruit with Snapper and Shrimp
Ingredients
For the Pounded Breadfruit
- 1 breadfruit, large, peeled and cut into 2-inch pieces
For the Snapper and Shrimp
- 2 snapper fillets, about 6 ounces each
- 12 shrimp, large, peeled and deveined
- 2 tablespoons all-purpose seasoning, or to taste
- 1/4 cup cooking oil, plus more as needed for frying
For the Sauce
- 1 onion, medium, chopped
- 1 1/2 cups mixed bell peppers, chopped (about 1 large or 2 small)
- 1 Scotch bonnet pepper, whole (or to taste, do not break open if you prefer less heat)
- 3 sprigs fresh thyme
- 3 cloves garlic, minced
- 2 tomatoes, medium, diced
- 1 cup coconut milk, full-fat
- 1/2 cup fish broth, or water
For Garnish
- 1/4 cup fresh herbs, chopped (such as parsley or cilantro)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the peeled and cut breadfruit pieces to the boiling water. Cook for 20-25 minutes, or until the breadfruit is very tender when pierced with a fork.
⏱️ 25 min
- 2
While the breadfruit cooks, pat the snapper fillets and shrimp dry with paper towels. Season both the snapper and shrimp generously with the all-purpose seasoning, ensuring all sides are coated.
⏱️ 5 min
- 3
Once the breadfruit is tender, carefully remove it from the water using a slotted spoon and transfer it to a large, sturdy mortar. Begin to pound the breadfruit using a pestle until it forms a smooth, sticky paste. If you don't have a mortar and pestle, you can mash it thoroughly with a potato masher in a large bowl.
⏱️ 10 min
- 4
Heat 1/4 cup of cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned snapper fillets in the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the cooked snapper from the pan and set aside on a plate.
⏱️ 8 min
- 5
In the same skillet, add a bit more cooking oil if needed. Add the seasoned shrimp and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Remove the cooked shrimp from the pan and set aside with the snapper.
⏱️ 3 min
- 6
Reduce the heat to medium. Add the chopped onion, mixed bell peppers, whole Scotch bonnet pepper, fresh thyme sprigs, and minced garlic to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
⏱️ 7 min
- 7
Stir in the diced tomatoes and continue to cook for another 3-4 minutes, allowing them to break down slightly and release their juices.
⏱️ 4 min
- 8
Pour in the coconut milk and fish broth (or water) into the pan with the sautéed vegetables. Bring the mixture to a gentle simmer, stirring to combine all the flavors. Let it simmer for 5 minutes to allow the sauce to thicken slightly.
⏱️ 5 min
- 9
Carefully return the fried snapper fillets and cooked shrimp to the simmering sauce, ensuring they are coated. Allow them to heat through for 1-2 minutes.
⏱️ 2 min
- 10
Serve the hot pounded breadfruit immediately, accompanied by the snapper and shrimp in the flavorful sauce. Garnish generously with fresh chopped herbs like parsley or cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pounded Breadfruit with Snapper and Shrimp
For the Pounded Breadfruit
- 1 breadfruit, large, peeled and cut into 2-inch pieces
For the Snapper and Shrimp
- 2 snapper fillets, about 6 ounces each
- 12 shrimp, large, peeled and deveined
- 2 tablespoons all-purpose seasoning, or to taste
- 1/4 cup cooking oil, plus more as needed for frying
For the Sauce
- 1 onion, medium, chopped
- 1 1/2 cups mixed bell peppers, chopped (about 1 large or 2 small)
- 1 Scotch bonnet pepper, whole (or to taste, do not break open if you prefer less heat)
- 3 sprigs fresh thyme
- 3 cloves garlic, minced
- 2 tomatoes, medium, diced
- 1 cup coconut milk, full-fat
- 1/2 cup fish broth, or water
For Garnish
- 1/4 cup fresh herbs, chopped (such as parsley or cilantro)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the peeled and cut breadfruit pieces to the boiling water. Cook for 20-25 minutes, or until the breadfruit is very tender when pierced with a fork.
⏱️ 25 min - 2
While the breadfruit cooks, pat the snapper fillets and shrimp dry with paper towels. Season both the snapper and shrimp generously with the all-purpose seasoning, ensuring all sides are coated.
⏱️ 5 min - 3
Once the breadfruit is tender, carefully remove it from the water using a slotted spoon and transfer it to a large, sturdy mortar. Begin to pound the breadfruit using a pestle until it forms a smooth, sticky paste. If you don't have a mortar and pestle, you can mash it thoroughly with a potato masher in a large bowl.
⏱️ 10 min - 4
Heat 1/4 cup of cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned snapper fillets in the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the cooked snapper from the pan and set aside on a plate.
⏱️ 8 min - 5
In the same skillet, add a bit more cooking oil if needed. Add the seasoned shrimp and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Remove the cooked shrimp from the pan and set aside with the snapper.
⏱️ 3 min - 6
Reduce the heat to medium. Add the chopped onion, mixed bell peppers, whole Scotch bonnet pepper, fresh thyme sprigs, and minced garlic to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
⏱️ 7 min - 7
Stir in the diced tomatoes and continue to cook for another 3-4 minutes, allowing them to break down slightly and release their juices.
⏱️ 4 min - 8
Pour in the coconut milk and fish broth (or water) into the pan with the sautéed vegetables. Bring the mixture to a gentle simmer, stirring to combine all the flavors. Let it simmer for 5 minutes to allow the sauce to thicken slightly.
⏱️ 5 min - 9
Carefully return the fried snapper fillets and cooked shrimp to the simmering sauce, ensuring they are coated. Allow them to heat through for 1-2 minutes.
⏱️ 2 min - 10
Serve the hot pounded breadfruit immediately, accompanied by the snapper and shrimp in the flavorful sauce. Garnish generously with fresh chopped herbs like parsley or cilantro before serving.
⏱️ 1 min