Steam fish in coconut milk with turn cornmeal and peas

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare and frozen fish is often more affordable.

Blend the peas and coconut milk together in a blender.

Prepare the ingredients: wash the snapper fish thoroughly and remove any unwanted parts.

Season the fish with all-purpose Maggie chicken seasoning, garlic powder, and salt.

Peel the Irish potato and cut it into pieces.

Slice the pumpkin without peeling it to retain nutrients.

Cut the carrot without peeling it as well for the same reason.

Add the coconut milk to a pot and let it boil for 10 to 15 minutes to ensure it's cooked properly.

Add the prepared vegetables (Irish potato, pumpkin, carrot, okra, seasoning tomato, onion, scallion, garlic, and pepper) to the boiling coconut milk.

Add the cornmeal to the pot with the peas and coconut milk mixture.

Reduce the heat to low and cover the pot to let it cook.

Melt butter in a separate pan and sauté the onion, tomato, garlic, and pepper until fragrant.

Add the seasoned fish to the sautéed mixture, placing it underneath the vegetables.

Cover the pot and let the fish cook.

Sprinkle thyme leaves into the pot for flavor.

Let everything steam for less than 10 minutes until cooked through.

Serve the turn cornmeal with peas alongside the steamed fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens