Cassava Leave With Red Snapper Recipe

Directions

1. 1

   Prepare the Ingredients

   Wash the cassava leaves thoroughly and chop them coarsely. Chop the onion and tomatoes, mince the garlic, and grate the ginger.

2. 2

   Cook the Base

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

3. 3

   Add Tomatoes and Seasoning

   Add the chopped tomatoes to the pot, cooking until they are soft. Stir in the fish seasoning, salt, and black pepper to taste.

4. 4

   Add Cassava Leaves and Water

   Add the chopped cassava leaves to the pot along with 2 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.

5. 5

   Add Coconut Milk and Red Snapper

   Pour in the coconut milk and gently add the red snapper fillets. Cook for an additional 10-15 minutes or until the fish is cooked through and flakes easily.

6. 6

   Finish with Lemon Juice

   Before serving, stir in the lemon juice for added flavor. Adjust seasoning if necessary.

7. 7

   Serve Hot

   Serve the cassava leave stew hot with the red snapper on top. Enjoy with rice or bread if desired.