👨‍🍳 作り方

1. 1

   Season the fish pieces with salt, pepper, and half of the lemon juice. Let them marinate for at least 30 minutes in the refrigerator.

2. 2

   In a large, oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and optional chopped chili pepper to the pot and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 1 minute.

5. 5

   Add the bell pepper strips and cook for 2-3 minutes until slightly softened.

6. 6

   Pour in the coconut milk and the remaining lemon juice. Bring the mixture to a gentle simmer.

   💡 プロのコツ: Ensure the heat is not too high to prevent the coconut milk from curdling.
7. 7

   Gently place the marinated fish pieces into the simmering liquid. Ensure they are mostly submerged.

   💡 プロのコツ: Avoid overcrowding the pot; cook in batches if necessary.
8. 8

   Cover the pot and simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily. Alternatively, you can bake in a preheated oven at 350°F (175°C) for about 25-30 minutes.

   💡 プロのコツ: Do not overcook the fish, as it can become dry.
9. 9

   Taste and adjust seasoning with salt and pepper. Garnish with fresh chopped cilantro before serving. Serve hot with rice.

   💡 プロのコツ: Fresh cilantro adds a burst of freshness.