👨‍🍳 作り方

1. 1

   Season the fish pieces with salt and pepper.

   💡 プロのコツ: Ensures the fish is flavorful throughout.
2. 2

   Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic, grated ginger, minced Scotch bonnet pepper (if using), and chopped bell pepper. Cook for another 2-3 minutes until fragrant.

4. 4

   Stir in the chopped tomatoes and cook for 2 minutes until they begin to break down.

5. 5

   Pour in the coconut milk and fish broth (or water). Bring the mixture to a gentle simmer.

   💡 プロのコツ: Avoid boiling vigorously, as it can cause the coconut milk to separate.
6. 6

   Gently add the seasoned fish pieces to the simmering liquid. Ensure the fish is mostly submerged.

   💡 プロのコツ: Handle the fish gently to prevent it from breaking apart.
7. 7

   Cover the pot and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.

8. 8

   Stir in the chopped cilantro and fresh lime juice. Taste and adjust seasoning with salt and pepper as needed.

   💡 プロのコツ: Adding cilantro and lime at the end preserves their fresh flavor.
9. 9

   Serve the stew hot, garnished with extra cilantro. It is traditionally served with white rice or fried plantains.