How to make coo coo and red snapper fish

Heat olive oil in a pot.

Add carrot to the pot and sauté with onion.

Add red and green peppers, and garlic to the pot.

Season with 1 teaspoon of black pepper, 1 teaspoon of complete seasoning, and a pinch of salt.

Sauté the vegetables until they are rendered down.

Add 1 cup of coconut milk to the pot and stir.

Add sliced okra to the pot and cook for 5 minutes.

Add thyme leaves and cocoa (caramel) to the pot, whisk it in, and cook for 20 minutes.

Prepare the red snapper by washing it and making a slice for seasoning.

Coat the red snapper with flour, ensuring all parts are covered.

Drop thyme leaves and garlic into hot oil for flavor.

Dust off excess flour from the fish and place it in the hot oil to fry.

Prepare the sauce by adding tomatoes, onions, and red peppers to a pot with a little water.

Grate 2 cloves of garlic into the sauce and add complete seasoning and black pepper.

Cook the sauce for 10 minutes, then add the fish to it.

Zest 1 teaspoon of lemon zest into the sauce and squeeze half a lemon into it.

Cook for an additional 5 minutes.

Add a slice of butter to the cocoa (caramel) and mix it in.

Place the cooked cocoa (caramel) aside to cool for 20 minutes before slicing.

Remove the red snapper from the pot carefully to avoid breaking it.

Slice the cocoa (caramel) and place it on top of the plate with the fish.

Garnish with a slice of lemon and finely chopped green scallion leaves.

Equipment Needed

Spice Level:

Dietary

Allergens