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Essential Cuisine

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Jerk Fish with a Zingy Corn Salsa

Jerk Fish with a Zingy Corn Salsa
PREP TIME: 30 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


10 whole sea bream, or red mullet, gutted and scaled, from sustainable sources

5 limes, to serve


2 tbsp allspice berries

2 tbsp black peppercorns

4 bay leaves

2 large pinches of ground cloves

1 tbsp muscovado sugar

4 tbsp runny honey

20g Essential Cuisine Aromatic Base

4 tbsp thyme

A few sprigs of fresh coriander

6cm piece of fresh ginger

4 cloves of garlic

4 scotch bonnet chillies

4 spring onions

2 limes

Olive oil

75ml golden rum, optional


6 fresh corn on the cob (500g tinned sweetcorn for a time saving alternative)

2 ripe mangos

1 bunch spring onions, sliced

1 bunch of fresh coriander, (15g)

4 ripe tomatoes

4 limes


1. Lay the fishes in a shallow oven dish, make three slashes in the flesh of each one with a sharp knife and set aside

2. For the marinade, put all the ingredients in a food processor and blitz until a smooth paste is made

3. Pour the marinade over the fish and massage its in (It’s a good idea to wear rubber gloves for this)! Leave in the fridge to marinate for at least 1 hour

4. Meanwhile, prepare the salsa. Heat a griddle pan until searing hot and cook the corn cobs for 5 to 10 minutes, turning every minute or two until the corn is evenly charred. Set them aside until they’re cool enough to handle

5. Peel and chop the mango, finely slice the spring onions and add both to a serving bowl with the reserved white spring onion slices. Chop the coriander and tomatoes and add to the bowl

6. Carefully remove the corn kernels from the husk with a sharp knife (use 500g tinned sweetcorn for a time-saving alternative) and add to the serving bowl with the mango. Season to taste, grate in the lime zest and squeeze in the
juice. Drizzle in a little olive oil, then toss to combine

7. Preheat the oven to 220°C/425°F/gas 7. Place the fish in the pre-heated oven and bake for 15 to 20 minutes, until slightly charred and cooked. Serve each fish whole with the salsa on the side, and lime wedges for squeezing over

Chefs tip...

These ingredients also work really well with white meat, why not try replacing the fish with chicken thighs or drumsticks?


From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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