👨‍🍳 作り方

1. 1

   Season the fish pieces with salt, black pepper, and half of the minced garlic and ginger. Let marinate for at least 15 minutes.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and sauté until softened, about 5 minutes.

3. 3

   Add the remaining minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes. Add the blended or chopped tomatoes and cook, stirring occasionally, until the sauce thickens slightly.

5. 5

   Pour in the water or fish broth. Add the optional habanero/scotch bonnet pepper (whole or chopped), seasoning cube (if using), salt, and black pepper. Bring to a simmer.

   💡 プロのコツ: If using a whole pepper, it can be removed before serving for those who prefer less heat.
6. 6

   Gently place the marinated fish pieces into the simmering sauce. Add the sliced bell pepper.

   💡 プロのコツ: Avoid stirring too vigorously to prevent the fish from breaking apart.
7. 7

   Cover the pot and let the stew simmer for about 20-25 minutes, or until the fish is cooked through and the sauce has thickened to your liking.

8. 8

   Taste and adjust seasoning. Garnish with fresh cilantro before serving.

   💡 プロのコツ: Kpangnan is traditionally served with rice, fufu, or gari.