👨‍🍳 作り方

1. 1

   Season the fish chunks with salt and black pepper.

   💡 プロのコツ: Ensure the fish is fresh for the best flavor.
2. 2

   Heat vegetable oil in a skillet or pot over medium heat. Add the chopped onion, bell pepper, minced garlic, and grated ginger. Sauté until softened and fragrant.

   ⏱️ 5-7 minutes
3. 3

   Add the chopped tomatoes, thyme sprigs, chopped scallions, and the whole scotch bonnet pepper. Cook for another 5 minutes until tomatoes start to break down.

   ⏱️ 5 minutes
4. 4

   Pour in the coconut milk. Bring the mixture to a gentle simmer. Season with salt and black pepper to taste.

   💡 プロのコツ: Do not boil vigorously, as this can cause the coconut milk to curdle.
5. 5

   Gently add the seasoned fish pieces to the simmering coconut milk mixture. Ensure the fish is mostly submerged.

   💡 プロのコツ: Handle the fish gently to prevent it from breaking apart.
6. 6

   Cover the pot and let it simmer for about 20-25 minutes, or until the fish is cooked through and flakes easily. The sauce should reduce and thicken ('run down').

   ⏱️ 20-25 minutes

   💡 プロのコツ: Stir occasionally, very gently, to avoid breaking up the fish.
7. 7

   Remove the thyme sprigs and the whole scotch bonnet pepper before serving. Adjust seasoning if necessary.

   💡 プロのコツ: Serve hot.