Creole Red Snapper in Coconut Sauce with Soft Yam and Sweet Pepper Hogao

Instructions

1. 1

   1. Season the red snapper fillets with 4 g (3/4 tsp) salt, black pepper, cumin, and 20 ml (1 1/3 tbsp) lime juice. Let them rest for 10 minutes while you prepare the other ingredients.

2. 2

   2. Place the yam in a pot with 750 ml (3 cups) water and 3 g (1/2 tsp) salt. Cook over medium heat for 20 to 25 minutes, until tender but not falling apart. Drain and keep covered to stay warm.

3. 3

   3. In a wide skillet or shallow pot, heat 30 ml (2 tbsp) vegetable oil over medium heat. Add the scallions, garlic, and sweet pepper. Sauté for 4 minutes until fragrant and softened.

4. 4

   4. Stir in the chopped tomato, ground annatto, oregano, and 3 g (1/2 tsp) salt. Cook for 8 to 10 minutes, stirring, until a thick and glossy hogao forms.

5. 5

   5. Pour the coconut milk into the hogao and mix well. Simmer over medium-low heat for 6 minutes so the sauce thickens slightly and concentrates in flavor. Add half of the chopped cilantro.

6. 6

   6. Meanwhile, heat the remaining 15 ml (1 tbsp) oil in another skillet over medium-high heat. Sear the red snapper fillets for 2 minutes per side, just until lightly browned. If you prefer to finish them in the oven, transfer them to a tray and bake at 400°F (200°C) for 4 minutes after the initial sear.

7. 7

   7. Transfer the seared fillets to the coconut-hogao sauce. Cook over low heat for 5 to 7 minutes, spooning sauce over the fish, until it is cooked through and flakes gently with a fork.

8. 8

   8. Adjust with the remaining lime juice and taste for salt. Add the rest of the cilantro and turn off the heat.

9. 9

   9. Serve a bed of soft yam on each plate, place a red snapper fillet on top, and spoon over plenty of sauce with bits of sweet pepper and hogao.

10. 10

    10. Let the dish rest for 2 minutes before serving so the sauce settles over the fish and yam.