Molly's Saint Lucian Jerk Sea Bass My World Kitchen

Whose kitchen are we going to today?

Hi, my name is Molly. Come on in.

-Hi, Molly.

-This is my dad.

-Hi, Dad!

-Hi, everyone.

Today I am making jerk sea bass because my dad is Saint Lucian

and they make jerk there, and I love sea bass.

And Molly has her own very special way of cooking it.

Molly's dad is Saint Lucian

and the family originally come from Saint Lucia.

Saint Lucia is an island country in the Caribbean Sea.

It is a tropical island with beautiful beaches

and wonderful mountains.

The warm weather in Saint Lucia means that lots of delicious fruits

like coconut, papaya, mangoes,

bananas and pineapples can grow all year round.

Saint Lucia is surrounded by sea,

which means that fish is the most common food eaten there.

Molly has washed her hands,

put on her apron and she's ready to cook!

I am cooking jerk sea bass, green salsa

and sweet potato wedges for my friends.

And she has invited George, Hazel and Margot

to taste one of the main ingredients before they come round

for a special Saint Lucian meal later.

It kind of looks like cucumber.

What do you think it is?

-Ugh, that's not nice.

-Well, it's not cucumber.

It is actually spring onion.

I don't like it that much.

A bit spicy.

It's sweet, it's crunchy and it makes my mouth burn.

It's all right, I like it.

Do you think everyone will like Molly's recipe?

It's got spring onions in it, ha-ha!

As well as spring onion, you will need sweet potatoes,

cinnamon, sea bass fillets,

allspice, ground cumin,

cayenne pepper, fresh thyme,

chilli flakes, black pepper,

cherry tomatoes, vegetable oil,

avocado, tinned pineapple,

a lime and fresh coriander.

So, what's first, Molly?

I am getting the bag out.

Now I'm going to put the sweet potato wedges in.

Ask a grown-up to help you cut up the sweet potatoes into wedges.

Then add some black pepper.

And half a teaspoon of cumin.

It smells a bit like sweets.

Now I'm going to fold the bag and mix them all around.

That's a clever idea.

I'm going to put them onto the baking tray

and spread them out a bit.

Daddy! Please may you come and put these in the oven?

That's right, get a grown-up to put them in the oven for you.

-Thanks, Dad.

-I'll make the sauce for my fish.

What's Molly adding there?

-Two dessert spoons of olive oil.

-Ah.

And the very, very littlest amount of chilli flakes.

A teaspoon of allspice.

There we go, with a little cayenne pepper and cinnamon.

Then it's time to give it a good old mix.

In Saint Lucia they always have hot pepper sauce on the table

because some people do like their food spicy and some people don't.

Then you have to put a lot of pepper in.

And just the leaves of some thyme.

Now it's time for my very special ingredient.

And you know what that is - spring onion.

Spring onions are part of the onion family of vegetables

and are picked when they are very young.

They are closely related to leek and garlic.

As they grow out off the ground, their white bulb gets thicker

and their leaves become hollow, just like a drinking straw.

Both the long green leaves and the bulb

can be eaten raw or even cooked.

And they are usually topped and tailed, just like this.

Spring onions are known by lots of different names

in different parts of the world.

They are often called green onions in Canada.

And scallions in America.

Now I am going to do my special ingredient.

Carefully top and tail the spring onions.

And chop and cut into little pieces.

Now take a baking tray and a long piece of kitchen foil.

I am going to get my sauce.

You can brush it down but if you don't have one of these,

you can either use a back of a spoon or a fork.

Molly is using sea bass here but you can use any type of whitefish.

Don't forget to check there are no bones.

And make sure you wash your hands after handling raw fish.

And now I am going to paint my fish.

That's funny. It's like painting with jerk sauce.

Do you like the colour?

Going to get some tomatoes.

Careful with those scissors now.

I think my friends will like it because it looks really nice.

I'm just going to fold the top up.

I am folding it up so that all the juices can soak into the fish

without being let out everywhere.

Dad, please can you put it in the oven?

Ah, that's great, Molly. And now for that salsa.

I am going to go round my avocado

and make a deep-ish cut.

Be careful of your fingers.

I'll pop the stone out.

And scoop it out with a spoon.

Ooh, good tip there, Molly.

Now I'm going to cut the pineapple.

Squeeze lime in because that will keep the avocado from going brown.

Squeeze it through my hands so no pips go in.

I'm going to snip my coriander.

And don't forget to add some black pepper and give it a mix.

A good thing to have with this is coconut water.

Saint Lucians have coconut water

and it works really well with this recipe.

It's looking really good now.

If you would like to make Molly's recipe,

ask a grown-up to help you cut up sweet potatoes into wedges

then put them into plastic bag.

Add vegetable oil, ground cumin and black pepper.

Then seal the bag and give it a good old shake.

Tip the wedges onto a baking tray,

and ask a grown-up to pop them into the oven.

Now add some vegetable oil,

chilli flakes, allspice,

cayenne pepper and cinnamon powder to a bowl.

Give it a good mix and add some black pepper.

Fresh thyme leaves next,

then carefully cut up spring onions

and cherry tomatoes.

Cover a baking tray with a long piece of kitchen foil

and spread the jerk mixture all over it.

Now put the fish on the foil, carefully check it for bones

and don't forget to wash your hands.

Then spread the mixture on top,

add the tomatoes and spring onion,

fold the foil over to make a parcel

and ask a grown-up to put it in the oven for you.

For the salsa, cut an avocado in half, remove the stone

and scoop the inside into a bowl.

Cut up the pineapple and add this, too.

Then squeeze lime juice all over the top.

Chop up some coriander,

add this to the mix with more black pepper.

Then give it one last big stir.

There's just enough time for Molly to get her table ready

for her Saint Lucian meal.

Saint Lucia is an island and on islands they have lots of beaches.

So I thought I would put a beach scene down.

Beach scene? How lovely.

These are nice seaside-y colours.

What is Molly bringing out now?

We'll be drinking coconut water out of coconut shells

-because in Saint Lucia they have lots of coconuts.

-Brilliant!

DOORBELL RINGS Hey, that must be your friends.

Well done, Molly, what a lovely Saint Lucian table.

-OTHERS:

-Hi, Molly!

Hi, everyone. Come on in.

Everyone has washed their hands, and they are ready to eat.

This is awesome, Molly.

It's supposed to look like a beach scene.

In the coconuts we have coconut water.

-Would you like to try it?

-Yes, OK. Sure.

Ooh, you lucky lot.

-I really like that.

-Me too.

-Hi, kids.

-Here's Dad with the jerk fish.

And this is sea bass with jerk seasoning on it.

-On the side we have got sweet potato wedges.

-Mmm!

Which are a healthier version of chips.

Don't forget your tasty salsa, Molly.

Wow, check out those colours. That looks delicious!

I've never tasted something like this.

Do you think they like it?

-I really like that.

-Thanks, Hazel.

Looks like it was a lot of work to you, Molly.

-But I really like doing it.

-Nice as well.

What about the special ingredient, Molly?

What do you think by special ingredient is?

-I think spring onions.

-Spices because it is really spicy.

I think it was spring onion.

Yeah, you are correct. It was spring onion.

What do you think of spring onions now they're in the recipe?

I really love it.

It's much better than when it is raw.

I liked it before but I like it more now.

Well done, Molly. They do like the taste of spring onion

when it is cooked in your recipe.

Thank you for coming to My World Kitchen.