Levi Roots' steamed snapper with Tenderstem recipe

• 2 yellow tailed snapper (400g each) or good sized butter fish or sea bass (scaled, trimmed and cleaned)
• 1 lime
• 2 Scotch Bonnet chillies (one de-seeded and cut into thin strips)
• 1 knob of butter
• 100 ml (3.5fl oz) coconut milk
• 2 sprigs of fresh thyme
• 1 carrot, peeled and cut into thin strips)
• 1 small potato, thinly sliced
• 0.5 christophine or butternut squash (peeled, heart/seeds removed and cut into thin slices)
• 0.5 red onion, cut into half rings
• 1 garlic clove, chopped
• 1 tbsp pimento berries (or ground allspice)
• 2 bay leaves
• 1 spring onion (green part of stems only) battered with the back of a spoon to release flavour
• 4 tbsp vegetable oil
• 100 ml (3.5fl oz) vegetable stock (optional)
• 200 g (7.1oz) pack Tenderstem broccoli

1. Wash the fish and squeeze and rub the lime all over.
2. Place the strips of chillies and one of the sprigs of thyme (leaf only) and the beaten spring onion inside the gut of the fish.
3. Close up the fish and set aside.
4. Lightly heat a large broad saucepan and dissolve the oil, butter and coconut milk, then add the bay leaves, garlic, the other sprig of the thyme, christophine or squash, red onions, potato, carrot and the other scotch bonnet chilli (whole).
5. Place the fish on top and cover the pan.
6. Cook for 3-5 minutes on each side on a low heat, carefully turning them over.
7. Add the broccoli evenly on top and pour over the stock (or a little water).
8. Use a mortal and pestle to crack the pimento and sprinkle over the top.
9. Cook for further 5 minutes, season with salt, then serve with rice & peas or plain rice.

snapper, lime, scotch, knob of butter, coconut milk, thyme, carrot, potato, christophine, red onion, garlic, berries, bay leaves, spring onion, vegetable oil, vegetable stock, pack tenderstem

Taken from www.lovefood.com/guide/recipes/17675/levi-roots-steamed-snapper-with-tenderstem-recipe (may not work)