Steamed down Snapper in Coconut milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

snapper

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is lower in cost and widely available.

Start by introducing the ingredients for the dish, including 4 snapper, green seasoning, onion, scallion, thyme, chopped garlic, tomatoes, butter, coconut milk, pimento berries, complete seasoning, black pepper, fish noodle flavor soup, okra, carrots, and pumpkin.

Marinate the snapper by rubbing the green seasoning into the belly and all over the fish, ensuring good coverage.

Slice the sides of the snapper to allow the marinade to penetrate better, and let the fish marinate for about 30 minutes.

Peel the pumpkin and cut it into small pieces for quicker cooking.

Wash and cut the okra in half, removing the tops and tails.

Wash the carrots, peeling them if necessary, and prepare them for cooking.

Add pimento berries to the marinade, using a small amount to avoid overpowering the dish.

Heat a little olive oil in a pot and add the green herbs, onions, and a small amount of tomato, stirring to combine.

Pour in about half a can of coconut milk and mix well, being careful not to add too much.

Add the pumpkin and carrots to the pot, along with a little water, and cover to cook for about 10-15 minutes.

After 10 minutes, add some of the fish noodle flavor soup to the pot, using only a portion of the bag.

Add the marinated snapper to the pot, placing the Scotch bonnet pepper on top, and pour in a little hot water.

Cover the pot and let it cook for another 5 minutes, then check the seasoning.

Taste the dish and adjust the seasoning by adding salt, black pepper, and a little seafood seasoning as needed.

Let it cook for an additional 5 minutes until done, then sprinkle parsley flakes on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens