👨‍🍳 作り方

1. 1

   Prepare the ginguba paste: Grind the roasted peanuts into a fine paste using a mortar and pestle or a food processor. If using a food processor, add a little water to help achieve a smooth consistency.

   💡 プロのコツ: Ensure the peanut paste is smooth for a creamy sauce.
2. 2

   Season the fish fillets with salt and pepper. Grill or pan-sear the fish until cooked through and lightly browned on both sides. Set aside.

   ⏱️ 10-15 minutes

   💡 プロのコツ: Avoid overcooking the fish to keep it moist.
3. 3

   In a saucepan, heat the palm oil over medium heat. Add the chopped onion and sauté until translucent.

   ⏱️ 5 minutes
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in the puréed tomatoes and cook for 5 minutes, allowing the sauce to thicken slightly.

   ⏱️ 5 minutes
6. 6

   Add the ginguba paste and vegetable broth to the saucepan. Stir well to combine and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the sauce thickens.

   ⏱️ 10 minutes

   💡 プロのコツ: Keep stirring to prevent the peanut sauce from sticking to the bottom.
7. 7

   Stir in the lime juice and season the sauce with salt and pepper to taste.

   💡 プロのコツ: Lime juice adds brightness and balances the richness of the peanut sauce.
8. 8

   Prepare the mixed vegetables by steaming or sautéing them until tender-crisp. Season lightly with salt and pepper.

   ⏱️ 10-15 minutes
9. 9

   Serve the grilled fish fillets topped with the ginguba sauce, accompanied by the prepared mixed vegetables.

   💡 プロのコツ: A drizzle of extra palm oil can be added for garnish.