Roasted Breadfruit and Fried Jackfish (National Dish)
Local name: Roast breadfruit and fried jackfish
In short: The national dish of Saint Vincent and the Grenadines: breadfruit roasted until charred and soft, served with small jackfish fried crisp in lime and garlic. It takes about 1 h 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 30 min
- Resting
- 15 min
- Total
- 1 h 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
The national dish of Saint Vincent and the Grenadines pairs breadfruit roasted until the skin is charred and the flesh turns soft with small jackfish fried crisp in lime, garlic and thyme. The breadfruit is peeled and cut into thick slices, and its mild, starchy taste balances the savory fish. Serve it warm, with lime wedges and hot pepper sauce on the side.
Instructions
- Heat the oven to 200°C (400°F), or build a fire of hot coals. Cut out the stem and a small cone of the core from the breadfruit, then prick the skin in several places so steam can escape. Leave the fruit whole.
- Set the breadfruit on a rack over a baking tray and roast for 75 to 90 minutes, turning it every 20 minutes. It is ready when the skin is charred black and a skewer slides into the center with no resistance.
- While it roasts, rinse the fish and pat dry. Cut two shallow slashes into each side. Mix the lime juice, garlic, thyme, scallions, salt, black pepper and hot pepper, and rub it over the fish, inside and out. Marinate for 15 to 20 minutes.
- Rest the roasted breadfruit for 10 minutes. Peel off the charred skin with a knife, quarter the fruit, cut away the core, and slice the flesh into thick pieces. Cover loosely to keep it warm.
- Heat about 1 cm (1/2 inch) of oil in a large, deep skillet over medium-high heat until it shimmers. Pat the fish lightly dry so they fry rather than steam.
- Fry the fish in batches for 3 to 4 minutes per side, until the skin is crisp and golden and the flesh is opaque and flakes easily, reaching 63°C (145°F). Drain on paper towels.
- Arrange the fish and breadfruit slices on a platter and serve warm, with lime wedges and pepper sauce.
Tips
- Pick a mature, firm breadfruit with green to yellow-green skin and no soft spots. A fully ripe one is sweet and too soft to slice.
- Salted, dried jackfish is also eaten with roasted breadfruit. Soak it in several changes of water for a few hours or overnight, then boil or fry it, and taste before adding any salt.
Questions and answers
What is the national dish of Saint Vincent and the Grenadines?
Roasted breadfruit and fried jackfish. The breadfruit is roasted until charred, peeled and sliced, then served with small fish fried with lime and seasonings.
What does roasted breadfruit taste like?
Mature breadfruit tastes like a mild, soft potato with a slight nutty note. Roasting adds a gentle smoky flavor from the charred skin, and the slices soak up the juices from the fish.
What can I use if I cannot find breadfruit or jackfish?
Use green plantains, yams or sweet potatoes, roasted or boiled until tender. Any small whole fish works in place of jackfish, such as scad, small mackerel or sardines.
How long does it take to make Roasted Breadfruit and Fried Jackfish (National Dish)?
About 1 h 55 min in total: 25 min of preparation and 1 h 30 min of cooking.
How many calories are in Roasted Breadfruit and Fried Jackfish (National Dish)?
About 510 kcal per serving, with 28 g of protein, 62 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 62 g |
| Fat | 17 g |
| Fiber | 8 g |
| Sugar | 13 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
