Jamaican Style Pan Fried Fish with Coconut Rice & Slaw August 4, 2025
Bring the heat with this bold Caribbean-style Snapper! Coated in punchy jerk spices and pan-seared until golden, the fish is smoky, tender, and full of flavour. It’s served with creamy coconut rice and beans, baked low and slow to soak up all the aromatic goodness — thyme, garlic, and rich coconut milk.
On the side, a bright, juicy Jamaican slaw loaded with pineapple, raisins, and crunchy cabbage adds a fresh, tangy kick. Tossed in a zesty mustard dressing with a hint of jalapeño, it’s the perfect contrast to the spice. Fresh, fiery, and full of soul — this is island-style comfort food at its best!
Check out the original recipe for the jerk seasoning here, the rice and beans here, and the slaw here!
Ingredients
Fish:
▢4 x 160g thin snapper or other white fish fillets, skinless, boneless
▢3 tbsp extra virgin olive oil
Jerk seasoning:
▢3 tsp garlic powder
▢3 tsp onion powder
▢1 tsp cooking salt / kosher salt (reduce to 1 1/2 tsp for table salt)
▢3 tsp dried thyme
▢2 1/2 tsp brown sugar , lightly packed
▢2 1/4 tsp cayenne pepper (beware it’s spicy!)
▢1 1/2 tsp smoked paprika (or ordinary paprika)
▢1 1/4 tsp allspice powder
▢1/2 tsp cinnamon powder
▢1/2 tsp nutmeg powder
Coconut Rice & Beans:
▢50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil)
▢2 garlic cloves , finely minced
▢1 small onion , finely chopped
▢1 tsp dried thyme
▢1 tsp all spice powder (or mixed spice)
▢2 bay leaves , preferably fresh
▢1 scotch bonnet or habanero chilli – any colour (optional), keep whole
▢2 x 400g / 14oz cans red kidney beans , drained
▢1 x 400 ml / 14oz coconut milk , full fat
▢1 cup water
▢1 tsp cooking salt
▢2 cups long grain white rice
Jamaican Slaw:
▢4 heaped cups green cabbage , finely shredded
▢2 cups shredded carrot (2 – 3 carrots)
▢1 1/2 cups diced pineapple , 1cm cubes (fresh or canned in juice)
▢3/4 cup raisins (or sultanas)
Jamaican Slaw Dressing:
▢3 tbsp yellow mustard
▢1/3 cup apple cider vinegar
▢1/3 cup extra virgin olive oil
▢1 tbsp jalapeño , deseeded, finely minced
▢1/4 cup green onion , finely chopped
▢1/2 tsp cooking/kosher salt
▢1/4 tsp black pepper
Instructions
Jerk Seasoned Fish:
- Jerk Spice Blend – Mix the Jerk Seasoning spices together in a bowl then spread in a small tray that is just large enough to fit one fish fillet.
- Coat fish – Pat fish dry with a paper towel. Then coat both sides of each fillet with the jerk seasoning, pressing to adhere. Shake off excess, place on a clean plate and coat remaining fish.
- Cook fish – Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
- Flip – the spice crust should be a deep bronze colour with a reddish tinge. Cook the other side for 1 minute until the target internal temperature is 55°C, or the fish flakes easily at the thickest point.
- Rest on a rack for 2 minutes (to preserve crispy spice crust). Then serve!
Coconut Rice & Beans:
- Preheat oven to 200°C (180°C fan).
- Sauté aromatics – Melt butter over medium-high heat in a medium or large ovenproof pot. Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (approx 3 minutes).
- Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.
- Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.
- Rest – Leave the pot on the counter with the lid on for 15 minutes.
- Then fluff and serve!
Jamaican Slaw:
- Dressing: Shake ingredients in a jar until combined.
- Wilt: Place all the Slaw ingredients in a large bowl. Pour over Dressing and toss. Leave to wilt for at least 1 hour.
- Serve: Toss well to coat in the juices & dressing pooled at the bottom of the bowl. Transfer to another bowl and serve!