Red snapper with Caribbean boiled dumplings and coleslaw

Red snapper with dumplings and coleslaw
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • African & Caribbean
  • 1 hour or less

Chef

Lizzie Morey
Lizzie Morey

A delicious and nutritious meal, providing a good amount of protein and energy. This recipe has lots of elements to it, but the result is worth it!

Ingredients

2 x whole red snapper (approx 500g each) or 4 x 100g fillets of sea bass or other white fish

2 fresh lemons

1 teaspoon ground white pepper

1 teaspoon ground allspice

1 clove garlic, minced

1cm fresh ginger root, minced

1 teaspoon paprika

1 teaspoon fresh thyme, finely chopped

10g fresh basil, coarsely chopped

1 tablespoon vegetable oil

Dumplings

240g plain flour

80g cornflour

175ml water

60ml vegetable oil

Coleslaw

2 tablespoons Dijon mustard

3 tablespoons honey

½ a jalapeno pepper, minced or 1 red chilli pepper, minced

2 tablespoons red wine vinegar

1 clove garlic, minced

1 teaspoon Caribbean hot sauce

2 tablespoons olive oil

1 small savoy cabbage, shredded

1 large ripe mango, peeled and cut into fine strips

2 large carrots, peeled and shredded

3 spring onions, diced

30g parsley, roughly chopped

30g sunflower seeds

Method

  1. Step 1

    Make 3 or 4 diagonal cuts into each side of the fish pieces, squeeze lemon juice over the fish and set aside. Mix the white pepper, allspice, garlic, ginger, paprika, thyme, basil and oil together to make a marinade. Coat the fish with marinade, pop into a plastic bag and leave in the fridge for at least 1 hour (preferably 24 hours.)

  2. Step 2

    Preheat oven to 185°C / 165°C fan / gas mark 4. Oil a baking sheet and place fish onto it. Bake for 20 – 25 minutes, until juices run clear and the fish flakes.

  3. Step 3

    To make the dumplings, mix flour and cornflour together, add water and form a dough. Knead for 5 minutes. Cover the dough in a bowl and rest for 15 minutes. Divide into 16. Roll each piece into a ball and flatten middle with your thumb.

  4. Step 4

    Bring a large pan of water to the boil and add in the oil. Carefully place dumplings in the water and boil for approximately 25 minutes, until they start to float, stirring occasionally so they don’t stick together. Remove with a slotted spoon.

  5. Step 5

    For the coleslaw, make dressing by mixing the mustard, honey, jalapenos, vinegar, garlic, hot sauce and olive oil in a jam jar (shake well). Put the cabbage, carrots, mango and spring onions into a bowl and toss with the dressing. Sprinkle over chopped parsley and sunflower seeds. Serve coleslaw alongside the baked fish and boiled dumplings.

Food facts

Dumplings are the main source of carbohydrate in this recipe. The value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. It is also low in phosphate, but does contain some, mainly provided by the fish, so if you have been prescribed a phosphate binder, take as directed.

This recipe provides a good source of protein and is suitable for those receiving dialysis.

To make the dumplings healthier, you could use olive oil.

Best eaten freshly made.

If you can’t find red snapper, sea bass or bream make good alternatives.