👨‍🍳 作り方

1. 1

   Score the sides of the fish with a sharp knife. Season generously inside and out with salt and black pepper.

   💡 プロのコツ: Scoring helps the fish cook evenly and absorb flavors.
2. 2

   Heat 2 tbsp of palm oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the fish for about 3-4 minutes per side until golden brown. Remove fish and set aside.

   💡 プロのコツ: Achieving a good sear adds depth of flavor.
3. 3

   In the same skillet, add the remaining 1 tbsp of palm oil. Sauté the chopped onion until softened, about 5 minutes.

4. 4

   Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another 1-2 minutes until fragrant.

   💡 プロのコツ: Be careful not to burn the garlic.
5. 5

   Stir in the crushed tomatoes and coriander powder. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down.

6. 6

   In a separate bowl, whisk the peanut butter with the vegetable broth until smooth. Pour this mixture into the skillet with the tomato base.

   💡 プロのコツ: Ensuring the peanut butter is fully dissolved prevents lumps.
7. 7

   Bring the sauce to a simmer, then reduce heat to low. Return the seared fish to the skillet, nestling them into the sauce. Cover and let it simmer gently for 20-25 minutes, or until the fish is cooked through and the sauce has thickened.

   💡 プロのコツ: Simmering allows the flavors to meld and the fish to cook in the sauce.
8. 8

   Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped cilantro before serving.

   💡 プロのコツ: Fresh cilantro adds a bright, herbaceous note.