👨‍🍳 作り方

1. 1

   Wash and clean the fish thoroughly. Set aside.

   💡 プロのコツ: Ensure all scales and dirt are removed.
2. 2

   Blend fresh tomatoes, scotch bonnet pepper, and half of the onion until smooth.

   💡 プロのコツ: You can adjust the amount of scotch bonnet for desired heat.
3. 3

   Heat palm oil in a saucepan over medium heat. Add the diced onion and sauté until fragrant.

4. 4

   Add chopped garlic and grated ginger, sauté for another minute.

5. 5

   Stir in dried thyme, bay leaves, and dried parsley. Cook for about 30 seconds until fragrant.

6. 6

   Pour in the blended tomato mixture. Add salt and fish seasoning (if using). Stir well and cook for about 10 minutes, allowing the sauce to reduce and thicken.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Gently place the cleaned fish into the simmering sauce. Spoon some sauce over the fish.

   💡 プロのコツ: Be careful not to break the fish.
8. 8

   Cover the pot and let the fish steam in the sauce for about 10-15 minutes, or until cooked through.

   💡 プロのコツ: Cooking time will vary depending on the thickness of the fish.
9. 9

   Serve hot with your favorite side dish like banku, rice, or boiled yam.