👨‍🍳 Instruktioner

1. 1

   Season the fish chunks with salt and pepper.

   💡 Proffstips: Seasoning the fish directly helps to infuse flavor.
2. 2

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

3. 3

   Add the minced garlic and cook for 1 minute until fragrant.

4. 4

   Stir in the chopped tomatoes and tomato paste. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down.

5. 5

   Add the chicken stock, peanut butter, ground coriander, and chili flakes. Whisk until the peanut butter is smooth and well combined.

   💡 Proffstips: Ensure the peanut butter is fully dissolved to create a creamy sauce.
6. 6

   Bring the sauce to a simmer, then reduce the heat to low. Add the sliced okra and stir.

   💡 Proffstips: Okra can be slimy, but this helps to thicken the sauce.
7. 7

   Gently place the seasoned fish chunks into the sauce. Cover the pot and let it simmer for 10-15 minutes, or until the fish is cooked through and flakes easily, and the okra is tender.

   💡 Proffstips: Avoid over-stirring to keep the fish pieces intact.
8. 8

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

   💡 Proffstips: Lime juice adds a brightness that cuts through the richness of the peanut sauce.
9. 9

   Garnish with fresh chopped coriander and serve hot.

   💡 Proffstips: This dish is excellent served with steamed rice or xima.