👨‍🍳 作り方

1. 1

   Prepare the dumplings: In a bowl, combine flour, baking powder, and 1/2 tsp salt. Gradually add water, mixing until a soft dough forms. Knead briefly, then set aside.

   💡 プロのコツ: Don't overmix the dough.
2. 2

   In a large pot or Dutch oven, heat butter or oil over medium heat. Add sliced onion, minced garlic, and chopped escallions. Sauté for 2-3 minutes until fragrant.

3. 3

   Add the sliced okra to the pot and sauté for about 5 minutes, stirring occasionally, until it begins to soften.

4. 4

   Stir in the cho-cho pieces, thyme sprigs, and the whole pricked scotch bonnet pepper. Pour in the coconut milk and 1/2 cup of water. Season with the remaining 1/2 tsp salt and black pepper. Bring to a simmer.

   💡 プロのコツ: Adjust seasoning to your preference. Be careful with the scotch bonnet; you can remove it before serving if you prefer less heat.
5. 5

   Gently place the fish fillets on top of the vegetables in the simmering liquid. Cover the pot and let it steam for about 10-15 minutes, or until the fish is cooked through and flakes easily.

   💡 プロのコツ: Avoid stirring too much once the fish is added to prevent it from breaking apart.
6. 6

   While the fish is steaming, pinch off small pieces of the dumpling dough and drop them into the simmering stew. Cover and cook for another 10-12 minutes, or until the dumplings are cooked through and fluffy.

7. 7

   Remove the thyme sprigs and scotch bonnet pepper before serving. Ladle the steamed fish, vegetables, and dumplings into bowls. Serve hot.

   💡 プロのコツ: Serve with a side of rice and peas or plain rice if desired.