Hot Coconut Fish

April 19, 2022

60 minutes

medium

serves 1

This Hot Coconut Fish is a wholesome meal recipe. Cook Hot Coconut Fish for lunch-time or dinner. Enjoy eating it; Hot Coconut Fish is a trendy and popular food for any time meal. Jamaican Cooking’s Hot Coconut Fish is seasoned and marinaded in natural herbs and spices. This Hot Coconut Fish is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

Adjust Servings

	2 lbs Sliced Fish buy fresh
	2 stacks Scallion (diced)
	1 ½ medium Onions (sliced)
	½ piece Sweet Pepper (diced)
	2 small Tomatoes (diced)
	12 cloves Garlic
	3 to 5 whole Scotch Bonnet or real Chili pepper
	½ inch Ginger – cut to the size of your thumb
	2 or less tablespoons Salt
	1 tablespoon Cilantro & or Parsley (dried or fresh)
	1 tablespoon Basil (dried or fresh)
	½ teaspoon Nutmeg (grounded)
	1 tablespoon Pimento Berries (dried)
	1 sprig Thyme (tie fresh pieces together the size of two fingers)
	1½ tablespoons White Vinegar
	2 to 4 tablespoons Cooking Oil
	1 cup Flour
	3 cups Coconut Milk
	6 pods Okras (diced)
	1 whole Cho-Cho diced (optional)
	1 small Danish diced (optional)

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

Preparation:

Stripped, washed and diced all the seasonings. Scale the sliced fish when it is frozen. Then add the pieces in a bowl with all the seasonings and herbal, salt, and ½ tablespoon of vinegar, now cover and allow to marinate for at least thirty minutes.

Put flour in a clean plastic bag or a container with a lid. Then with a cooking fork remove the seasonings lightly from the sliced fish. Add the fish slices in the flour within the container or plastic bag; shake for a minute. (It’s called flouring the fish.)

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Cook it:

Put to heat a deep frying pot for two minutes or until it just starts to smoke. Then add the oil. Wait for three minutes. Gauge the cook on Hi(eight). Now with one slice at a time put the fish in the hot pot. (slightly remove the flouring before putting it in the hot oil.) Now very important, Leave the fish to fry on one side for four minutes without moving it; then the other side for three minutes.

After that, when the sliced fishes are fried. Remove half the coconut oil from the pot. (be sure to use just ¼ cup).

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Stew it:

Now add the coconut milk to the pot along with all the seasonings and herbal from which the fish marinated in. (add a pinch of salt, nutmeg, parsley and basil to the sauce if needed). With stove gauged at two, use pot’s lid to cover the pot completely for six minutes. Alternatively, until it’s thicken.

Add a tablespoon of ketchup a minute before the end. Finally, add the sliced fried fish to the peppered coconut hot sauce when the stove is off. Servings are for three-four persons. Served with brown rice, it’s nice with peeled boiled green bananas and yam, alongside some lettuce, sliced tomatoes and fried ripe plantains.

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Notes

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.