Caribbean Poached Fish with Callaloo and Sweet Potato Stir-Fry
A vibrant weeknight dish featuring tenderly poached Caribbean-style fish served alongside a stir-fry of seasonal sweet potatoes and callaloo greens. This recipe celebrates traditional Caribbean flavors using poaching and stir-frying techniques for a wholesome, balanced meal.
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Overview
This Caribbean Poached Fish with Callaloo and Sweet Potato Stir-Fry brings together the delicate flavors of gently poached fish infused with herbs and spices alongside a vibrant, colorful stir-fry that highlights seasonal sweet potatoes and nutrient-rich callaloo greens. The cooking methods used create a light yet satisfying dish perfect for a weeknight dinner that honors Caribbean culinary traditions.
Why you’ll love it
- Quick and easy to prepare with minimal cleanup.
- Balanced meal combining protein, vegetables, and complex carbs.
- Uses fresh, seasonal ingredients to maximize flavor and nutrition.
- Suitable for those looking for gluten-free and dairy-free options.
Ingredient notes
Fish: Use firm white fish fillets such as snapper, grouper, or sea bass for best results. Ensure fish is fresh or properly thawed if frozen.
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Callaloo: Callaloo refers to tender leafy greens common in Caribbean cuisine. If unavailable, spinach or another mild, dark leafy green can be substituted.
Serving & storage
Serve the poached fish immediately accompanied by the warm sweet potato and callaloo stir-fry. This dish pairs well with a wedge of lime and a side of steamed rice or fried plantains. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a microwave until warmed through. For best texture, reheat fish carefully to avoid drying out.
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Chef tips
- Be cautious when handling Scotch bonnet peppers; avoid touching your face and wash hands thoroughly after handling.
- If you cannot find callaloo, spinach or Swiss chard make excellent substitutes providing a similar texture and mild flavor.
- Ensure the poaching liquid simmers gently; boiling may cause fish to break apart and become tough.
Ingredients
- 600 g (1.3 lbs)firm white fish fillets (snapper, grouper, or sea bass)
- 1 tbspvegetable oil
- 1medium onion, finely chopped
- 2 clovesgarlic, minced
- 1 tspground allspice
- 1 tsppaprika
- 500 ml (2 cups)light fish stock or water
- 2scallions, sliced
- 150 g (5 oz)callaloo leaves, washed and stems removed
- 300 g (10.5 oz)sweet potatoes, peeled and cut into matchsticks
- 1 tbspolive oil
- 1 fresh Scotch bonnet pepper, whole (optional)for poaching broth
- to tastesalt
- to tastefreshly ground black pepper
- Juice of 1 limefresh lime juice
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Equipment
- deep skillet or wide pan with lid
- medium saucepan
- cutting board
- sharp knife
- wooden spoon
- measuring cups and spoons
Nutrition per serving
- Calories350
- Protein35 g
- Carbs30 g
- Fat8 g
Step-by-step
Step 1
Prepare the sweet potato: Peel and cut into thin matchsticks. Rinse under cold water and drain thoroughly.Step 2
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the sweet potatoes and stir-fry for 6 minutes until tender but still slightly crisp. Remove from heat and set aside.Step 3
In a deep skillet, heat 1 tbsp vegetable oil over medium heat. Add the chopped onion and garlic; sauté until fragrant and translucent, about 3 minutes.Step 4
Add ground allspice, paprika, and season with salt and pepper. Stir to coat the onions and garlic.Step 5
Pour in the fish stock (or water) and add the Scotch bonnet pepper whole if using. Bring to a gentle simmer.Step 6
Place the fish fillets carefully into the simmering broth. Cover and poach gently for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork.Step 7
Add the callaloo leaves and sliced scallions to the pan with the sweet potato stir-fry. Toss gently and warm through for 2 minutes over low heat.Step 8
Remove the fish from the broth using a slotted spatula; discard the Scotch bonnet pepper. Drizzle the lime juice over the fish fillets.Step 9
Serve the poached fish alongside the sweet potato and callaloo stir-fry immediately. Enjoy warm.
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