How to make red snapper Congolese way

palm oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is more economical.

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is lower in calories, and catfish is often less expensive.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes retain flavor and are convenient, while paste is cost-effective.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, and vinegar is often cheaper.

Clean and scale the red snapper, then pat dry with paper towels.

Season the fish with salt, black pepper, and lime juice, then set aside for 15 minutes.

Heat palm oil in a large skillet over medium heat until shimmering.

Add sliced onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Add chopped tomatoes and bell peppers, cooking until softened, about 5-7 minutes.

Incorporate chopped chili peppers and bay leaves, stirring well.

Pour in fish stock and bring to a simmer for 5 minutes.

Gently place the seasoned red snapper into the skillet, spooning sauce over the top.

Cover and cook for 10-12 minutes, or until the fish is cooked through and flakes easily.

Garnish with chopped coriander and sliced green onions before serving.

Serve with sliced cucumber on the side.

Cooking Techniques

Spice Level:

Allergens