Coconut Cream Stewed Fish
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 1 1/2 pound(s) Snapper, cutlets
- 1/4 cup(s) Grace White Vinegar
- 4 cup(s) water
- 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
- 1 teaspoon(s) salt
- 1 cup(s) Grace Vegetable Oil
- 3 clove(s) garlic, minced
- 1 teaspoon(s) scotch bonnet pepper, chopped
- 2 stalk(s) escallion, chopped
- 1 medium onion, chopped
- 1/2 cup(s) carrot, diced
- 4 whole okras, sliced
- 1/2 cup(s) tomato, diced
- 1/2 cup(s) sweet pepper, diced
- 1 can(s) Grace Coconut Milk
- 1 tablespoon(s) soy sauce
Coconut Cream Stewed Fish Directions
- Clean and wash fish in a mixture of Grace Vinegar and water. Pat dry.
- Season fish with Grace Caribbean Traditions Black Pepper and salt.
- Reserve 2 Tablespoons of the Grace Vegetable Oil and use remainder to fry fish until lightly browned on both sides.
- Remove from oil and drain fish on absorbent paper. Set aside.
TO MAKE CREAM SAUCE: - Heat the reserved Grace Vegetable Oil in a large sauce pan and saute the garlic, scotch bonnet pepper, escallion, onion, carrots, okra, tomato and sweet peppers.
- Pour in the Grace Coconut Milk, stir and bring to a boil. Add the soy sauce and continue stirring, simmer for 5 minutes.
- Place fish in the coconut sauce and spoon sauce over the cutlets. Cover and allow to simmer for approximately 2-5 minutes.
TO SERVE: Serve with rice and peas and a garden salad.
