👨‍🍳 作り方

1. 1

   Season the fish fillets with salt and pepper. Set aside.

   💡 プロのコツ: Ensure the fish is evenly seasoned.
2. 2

   Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and cook for another minute until fragrant. Stir in the diced tomatoes and cook for 2-3 minutes.

4. 4

   Pour in the coconut milk and bring to a gentle simmer. If using, add the minced scotch bonnet pepper.

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

   Carefully place the seasoned fish fillets into the simmering coconut sauce. Spoon some sauce over the fish. Cover and cook for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

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

   Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with salt and pepper if needed.

   💡 プロのコツ: The lime juice adds a bright, fresh contrast to the rich coconut sauce.
7. 7

   Serve the fish with the coconut sauce spooned over it. Garnish with fresh cilantro. This dish is typically served with white rice.

   💡 プロのコツ: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.