👨‍🍳 조리법

1. 1

   Cut the fish into large chunks (about 2-inches/5 cm).

   💡 전문가 팁: Ensure fish is skinless and boneless.
2. 2

   Heat olive oil in a wide, heavy-bottomed pot or skillet over medium-high heat. Add the chopped onion and diced bell pepper and cook for 3-4 minutes until lightly softened.

3. 3

   Add the minced garlic, paprika, cumin, coriander, salt, and pepper. Cook for 1 minute more until fragrant.

4. 4

   Stir in the diced tomatoes, orange zest and juice, and lime zest and juice. Cook for 3-4 minutes.

5. 5

   Pour in the coconut milk and bring the sauce to a boil. Reduce heat to medium-low.

   💡 전문가 팁: Stir occasionally to prevent sticking.
6. 6

   Add the fish chunks to the sauce, ensuring they are evenly distributed. Cover the pot and cook for 5 minutes.

7. 7

   Stir in the chopped cilantro. Cook for another 5 minutes, or until the fish is cooked through and flakes easily.

   💡 전문가 팁: Be careful not to overcook the fish.
8. 8

   Garnish with additional fresh cilantro and serve hot.

   💡 전문가 팁: Traditionally served with white rice and fried plantains.