👨‍🍳 作り方

1. 1

   In a small bowl, combine minced garlic, chopped parsley, chili flakes, salt, and pepper. Make a few diagonal slits in the fish fillets and rub this mixture into the slits and all over the fish. Let marinate for at least 15 minutes.

2. 2

   Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the tomato paste and cook for 1 minute, stirring constantly.

3. 3

   Pour in the chicken or vegetable broth and bring to a simmer. Add the sliced carrots and sweet potato chunks. Cover and cook for 10-15 minutes, until the vegetables begin to soften.

4. 4

   Add the cabbage wedges to the pot. Carefully place the marinated fish fillets on top of the vegetables. Drizzle with lime juice.

   💡 プロのコツ: Ensure the fish is not completely submerged, allowing it to steam and cook gently.
5. 5

   Cover the pot and simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender.

   💡 プロのコツ: Cooking time will vary depending on the thickness of the fish fillets.
6. 6

   Serve the fish and vegetables over cooked rice. Garnish with fresh chopped parsley.

   💡 プロのコツ: This dish is traditionally served on a large communal platter.