THURSDAY, APRIL 7, 2022 42 EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 PUMPKIN-COCONUT STEAMED SNAPPER 4 whole snappers (of your choice) 1 cup onion, small diced 1 cup scallion, chopped 1/4 cup garlic, minced 2 whole sweet pepper, julienned (colours depending on you) 1tsp Scotch bonnet pepper, small diced Salt Maggi Fish Seasoning Pimento powder 1/2 cup fresh thyme Black pepper 2 cups pumpkin, small diced 1/3 cup rich coconut milk 2 cups water Okra (to your liking) Carrot (to your liking) 2tbsps vegetable oil 1tsp butter/margarine Optional: Crackers and/or bammy 1. Wash and clean fish and make 2 scores on each side. 2. Season withMaggi Fish Seasoning, black pepper, pimento powder to your liking. 3. To a large saucepan (or Dutch pot), add oil and margarine and place on medium meat. 4. When the butter is melted and the oil is hot, add onion, scallion, garlic, Scotch bonnet pepper and fresh thyme, and allow to sauté for 30 seconds. 5. Season your pot by adding Maggi Fish Seasoning, salt and black pepper. 6. Add the fish to the pot and allow them to absorb some of the flavour from the pot for about 10 seconds, thenaddwater, cover and allowtocook for about 15minutes.Makesure you turn the fish on each side occasionally. 7. Remove cover, add pumpkin and bammy (optional) and allow to cook. 8. Taste and adjust based on your preferred salt and spice threshold. 9. When bammy and pumpkin are almost cooked, add okra, carrots and coconut milk, and allow to simmer on low heat until vegetables are fully cooked. 10. If you choose to add crackers, add them during the last minute of cooking. Serve as is or with additional sides. Serves 4. – Shemaya Graham INGREDIENTS DIRECTIONS
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