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Fish tea

Special Diets

Dairy free
Low fat
Low sugar
Fish tea
A classic Caribbean dish that’s quick to make and easy to adapt according to whichever vegetables or fish you have available.
Serves
2
Prep
15 minutes
Cook
15 minutes

Nutrition information

Each 501g serving contains (excludes serving suggestion)
KCal
241
Carbs
25.7g
Fibre
7.7g
Protein
23.8g
Fat
3.1g
(Low)
Saturates
0.6g
(Low)
Sugars
12.5g
(Low)
Salt
0.15g
(Low)
Fruit/Veg Portion
3
Ingredients

Ingredients

  • 1 stick celery, quartered
  • 1 carrot, diced
  • 1 bay leaf
  • 2 cloves garlic, crushed
  • 2cm ginger root, grated
  • half tsp ground allspice
  • 2 sprigs fresh thyme
  • 1 fish stock cube, dissolved in 600ml water
  • 1 red pepper, chopped
  • 50g okra, cut into 2cm chunks
  • 1 small green banana or plantain, (100g), cut into slices
  • 1 courgette (200g), chopped
  • 4-6 spring onions, chopped
  • 1 Scotch bonnet pepper, halved
  • 200g red snapper fillets, cut into chunks
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Method

Method

Recipe tips
  • This works well with most fish such as chunks of salmon, cod, monkfish or large prawns.
  • If you can't get chayote, use deseeded cucumber or courgette - it won't need as much cooking so add in step 3 with the spring onions.
  • You can use any vegetables you have - sweet peppers, courgette, mangetout, baby corn or florets of broccoli or cauliflower.
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