St. Helena Ember Snap
Introduction to St. Helena Ember Snap
The St. Helena Ember Snap is a traditional dish originating from the island of St. Helena, a remote volcanic tropical island in the South Atlantic Ocean. Known for its rich and diverse history, St. Helena has long been a melting pot of cultures and cuisines, influenced by the Portuguese, British, and African communities. This dish is a reflection of the island's unique culinary heritage and offers a burst of flavors that capture the essence of the local landscape.
The dish is named after the unique method used to cook it, where ingredients are slow-cooked over glowing embers, imbuing them with a smoky, robust flavor. The "snap" refers to the crispy texture achieved during the final stages of cooking. Traditionally, fresh local fish, a staple protein on the island, is used as the key ingredient, but variations with meats like chicken or pork are also common.
Ingredients
- Fresh Local Fish (such as Tuna or Mackerel) - 500g
- Sea Salt - 1 tablespoon
- Black Pepper - 1 teaspoon
- Olive Oil - 3 tablespoons
- Lemon - 1, juiced
- Garlic - 3 cloves, minced
- Onion - 1, thinly sliced
- Sweet Potatoes - 2 large, cubed
- Thyme - 4 sprigs
- Fresh Coriander - for garnish
Preparation
Preparing the Fish
Begin by cleaning and filleting the fish. Use a sharp knife to remove any traces of bone, and pat the fillets dry with paper towels. Sprinkle sea salt and black pepper generously on both sides of the fillets. Set aside while you prepare the marinade.
Making the Marinade
In a bowl, combine olive oil, the lemon juice, and minced garlic. Whisk until emulsified. Pour this mixture over the seasoned fish fillets, ensuring they are fully coated. Cover the bowl with cling film and let the flavors meld together for at least 30 minutes to 1 hour in the refrigerator.
Preparing the Vegetables
Peel and cube the sweet potatoes. Toss them in a drizzle of olive oil, with a pinch of sea salt and black pepper. Spread out evenly on a baking sheet. Add the sliced onions and sprinkle with the fresh thyme leaves. Set aside for roasting later.
Cooking Process
Setting Up the Ember Grill
Believe it or not, this step is as crucial as the seasoning of the fish. If you don't have an ember grill, a charcoal grill will suffice. The key is to maintain a low, consistent heat. Light a charcoal grill and let it burn until the fires have died down, and you're left with hot glowing embers.
Timing is everything in this process, as you want the temperature to be just right—around 150-180°C (300-350°F).
Grilling the Fish
Once your grill is ready, lightly oil the grates to prevent sticking. Carefully place the marinated fish fillets flesh side down on the grill and close the lid. Cook for about 5-6 minutes per side, or until the fillets are firm and opaque. The fish should have a nice "snap" upon biting, achieving the dish's notable texture highlight.
Roasting the Vegetables
Simultaneously with the grilling, roast the prepared sweet potatoes and onions in an oven preheated to 200°C (400°F) for about 25-30 minutes, or until they are tender and caramelized.
Serving and Enjoying
Arrange the crispy grilled fish fillets on a platter and surround them with the roasted sweet potatoes and onions. Garnish with freshly chopped coriander for a burst of color and freshness.
This dish is best enjoyed in the company of family and friends, under the open sky if possible, reminiscent of its origins. Pair it with a crisp white wine or a refreshing beer to balance the savory, smoky flavors of the fish and the sweet earthiness of the sweet potatoes.
Embrace the culinary spirit of St. Helena with every bite, a tribute to simplicity and taste that reflects the island's enduring charm.