Whole Roasted Parrotfish with Plum Sauce is a culinary delight that combines the rich, succulent flavor of parrotfish with the sweet and tangy notes of plum sauce. This pairing elevates the natural sweetness of the parrotfish and creates a harmonious blend of flavors. It’s a perfect fusion of tropical flavors and Asian-inspired ingredients. Paired with caramelized coconut rice, steamed broccoli, and chopped green onion, this dish offers a delightful mix of textures, colors, and flavors.

Whole roasted parrotfish is a popular Caribbean dish. The fish is roasted until it has a crispy skin and flaky, tender flesh. Parrotfish has a unique texture and flavor, with sweet undertones that pair perfectly with the tangy and fruity plum sauce. Made from ripe plums, sugar, vinegar, and various spices, the sauce is a rich, flavorful condiment that elevates the taste of the roasted fish.

The combination of roasted parrotfish and plum sauce creates a delectable fusion of flavors. The sweet and tangy plum sauce complements the natural sweetness of the parrotfish, while the roasted skin adds a delightful contrast in texture. The sauce enhances the fish’s flavor and adds a burst of acidity and sweetness to the dish. When drizzled over the fish, the plum sauce creates a delicious glaze that enhances the visual appeal and adds a glossy finish to the roasted parrotfish.

This dish can be served with a variety of side dishes, such as steamed jasmine rice, stir-fried vegetables, or a simple salad. The combination of roasted parrotfish and plum sauce is a perfect example of how two seemingly different elements can come together to create a delightful culinary experience that is both flavorful and visually stunning. I rounded the dish out with caramelized coconut rice, steamed broccoli, and chopped green onions.

Caramelized coconut rice brings a rich, nutty, and slightly sweet base to the dish. The rice is cooked with coconut milk, sugar, and a pinch of salt, creating a creamy and flavorful side dish. The caramelization process adds a subtle sweetness and depth to the rice, enhancing its flavor profile.

Steamed broccoli serves as a simple and healthy accompaniment to the dish, providing a fresh and slightly bitter contrast to the sweet and savory elements. The broccoli is lightly steamed to retain its vibrant green color and crisp texture, offering a refreshing balance to the richness of the other components.

Finally, the green onion adds a mild onion flavor and a burst of freshness to the dish. It is sprinkled on top as a garnish, adding a pop of color and a slightly pungent note that balances the sweet and tangy flavors.

Shoal of colorful parrotfish in Caribbean sea

What is parrotfish?

Parrotfish is a tropical fish known for its vibrant colors and unique beak-like teeth, which it uses to graze on coral reefs. The fish has a tender and flaky texture, with a mild, sweet flavor that is highly prized in many cuisines, especially in the Caribbean and Southeast Asia.

Parrotfish has a mild, sweet flavor with a slightly nutty undertone, and is considered a delicacy in many cultures’ cuisines. The flesh is tender and flaky, making it suitable for a wide range of culinary applications.

Parrotfish play a crucial role in maintaining healthy coral reef ecosystems by grazing on algae that can smother corals. Overfishing of parrotfish can lead to an imbalance in the ecosystem, potentially contributing to coral reef decline. As such, it’s essential to practice responsible and sustainable fishing methods to protect these vital species and their habitats.

In some regions, conservation efforts are underway to protect parrotfish populations and coral reef ecosystems. These efforts include establishing marine protected areas, implementing fishing regulations, and raising awareness about the importance of parrotfish in maintaining coral reef health. Before consuming parrotfish, it’s essential to consider the source of the fish and whether it was harvested sustainably.

While parrotfish can be a delicious and nutritious addition to various dishes, it’s essential to consider the environmental and ethical implications of consuming this species. Supporting sustainable fishing practices and conservation efforts is vital for preserving the health of coral reef ecosystems and ensuring the long-term availability of parrotfish as a food source. Don’t purchase parrotfish unless it’s verifiably and sustainably sourced. Parrotfish are vital to the health of our coral reef systems around the globed.

Whole Roasted Parrotfish and Plum Sauce

5 from 1 vote

Course: EditorialCuisine: Caribbean, AsianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Ingredients

For the Whole Roasted Parrotfish
3 pounds 3 whole parrotfish
10 10 shallots, peeled and halved
1/4 cup 1/4 extra virgin olive oil
2 lemons 2 thinly sliced
1/4 cup 1/4 white wine or mirin
1 tablespoon 1 salt
1 tablespoon 1 ground black pepper
For the Plum Sauce
1 pound 1 ripe plums, pitted and chopped
1 cup 1 brown sugar
1/4 cup 1/4 rice vinegar
1/4 cup 1/4 water
2 tablespoons 2 soy sauce
2 tablespoons 2 sesame oil
2 tablespoons 2 fish sauce
2 cloves 2 garlic, minced
1 tablespoon 1 ginger, freshly grated
1 teaspoon 1 red pepper flakes

Equipment

Baking sheetBuy here
Chef’s knifeBuy here
SaucepanBuy here
BlenderBuy here

Directions

For the Whole Roasted Parrotfish
Preheat your oven to 425°F.
Drizzle 2 tablespoons of olive oil inside and outside the fish. Season the fish inside and out with salt and pepper. Stuff the cavity of the fish with lemon slices.
In a large baking dish, toss the halved shallots with 1 tablespoon of olive oil, salt, and pepper. Spread the shallots out in a single layer.
Place the fish around the shallots in the baking dish. Gently pour the white wine or mirin over the fish. Roast in the preheated oven for about 25-30 minutes, or until the fish is cooked through and the shallots are caramelized.
Transfer the fish and shallots to a serving platter. Spoon the cooking juices over the fish.
For the Plum Sauce
In a medium saucepan, combine the plums, brown sugar, rice vinegar, water, soy sauce, sesame oil, fish sauce, garlic, ginger, and red pepper flakes.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Once the sauce is simmering, reduce the heat to low and simmer for about 20-30 minutes, stirring occasionally, until the plums have broken down and the sauce has thickened.
Use an immersion blender or blender to puree the sauce until smooth.

Serve the roasted parrotfish over a bed of caramelized coconut rice and steamed broccoli. Drizzle the plum sauce over the top.
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