Main Dish
Jerk Fish with Bammy (Cassava Flatbread)
About this dish
A quintessential Jamaican coastal dish: flaky, spice-crusted fish paired with golden, buttery bammy – a soft cassava flatbread. The heat of the jerk seasoning is balanced by the mild sweetness of the bammy, making every bite a trip to the island.
Aaliyah Campbell insists on scotch bonnet for authenticity, so don't skimp on the pepper, mon.
Ingredients
UK and US measurements are both included for every recipe.
Whole red snapper
protein1.5 kg
Imperial measurement: 3 lbs
Scotch bonnet pepper
vegetable1
Fresh thyme
herb2 tbsp
Allspice
spice1 tbsp
Cinnamon
spice1 tsp
Nutmeg
spice1/2 tsp
Ginger
spice1 tsp
Garlic
vegetable4
Green onions
vegetable4
Lime juice
fruit3 tbsp
Soy sauce
seasoning2 tbsp
Vegetable oil
fatas needed
Cassava flour
grain400 g
Imperial measurement: 3 cups
Warm water
liquid250 ml
Imperial measurement: 1 cup
Salt
seasoning1 tsp
Coconut oil
fatas needed
Lime wedges
fruit2 limes
Imperial measurement: 2
Method
Make the jerk seasoning paste
5 minsIn a mortar and pestle or food processor, combine scotch bonnet pepper, thyme, allspice, cinnamon, nutmeg, ginger, garlic, green onions, lime juice, and soy sauce. Process into a thick paste.
Marinate the fish
60 minsPat the fish dry, then rub the jerk paste all over the fish, including inside the cavity. Place in a dish, cover, and refrigerate for at least 1 hour (up to 4 hours for stronger flavor).
Make bammy dough
10 minsIn a bowl, mix cassava flour and salt. Gradually add warm water, stirring until a soft dough forms. Knead for 2 minutes. Divide into 8 balls, then flatten each into a disk about 1/2-inch thick.
Fry the bammy
10 minsHeat a large skillet over medium heat and add a thin layer of coconut oil. Fry the bammy rounds for 3-4 minutes per side until golden and cooked through. Keep warm.
Fry the fish
15 minsPour vegetable oil to a depth of 1 inch in a large heavy skillet and heat until shimmering. Fry the fish for 5-6 minutes per side, turning carefully, until the skin is browned and crispy and the flesh flakes easily. Drain on paper towels.
Serve
2 minsPlace fish on a platter, arrange bammy around it, and serve with lime wedges.
Equipment
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Nutrition facts
Tips
- For a milder spice level, use half a scotch bonnet and remove all seeds and membranes before chopping., Cassava flour is naturally gluten-free, do not substitute wheat flour as the texture will be different.
- Preheat your bammy dough before frying: soak the raw disks in salted water for 2 minutes and pat dry — this is the traditional Jamaican method for extra tender bammy.
- Make sure your oil is hot enough before adding the fish, a drop of water should sizzle instantly. This ensures a crispy crust.
Serving suggestions
- Serve with a side of steamed callaloo, fried plantains, and a squeeze of lime. The acidity cuts through the richness.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.