Dinner · West African · 15 min
Slow-Braised Red Snapper in Tomato-Ginger Essence with Savory Jollof
- Calories
- 506
- Protein
- 9g
- Carbs
- 79g
- Fat
- 17g
Ingredients
- 170 g red snapper fillet
- 80 g long-grain white rice
- 110 g Swiss chard
- 100 g tomato sauce
- 10 g fresh ginger
- 30 g yellow onion
- 1 tbsp extra virgin olive oil
- 0.25 tsp salt
- 1 tsp lemon juice
Method
- 01In a wide, heavy-bottomed pan, heat the extra virgin olive oil over medium heat. Add the diced yellow onion and minced ginger, sautéing for 3 minutes until fragrant.
- 02Pour in the tomato sauce and salt; bring to a gentle simmer to establish the braising liquid.
- 03Season the red snapper fillet lightly and submerge it in the simmering tomato-ginger liquid. Cover and braise gently over medium-low heat for 8-10 minutes.
- 04Confirm the fish is done when it reaches an internal temperature of 145°F (63°C), turns fully opaque, and flakes easily with a fork.
- 05Fold the chopped rainbow Swiss chard into the braising sauce around the fish during the last 3 minutes of cooking until wilted.
- 06Warm the cooked Jollof rice and place it in a serving bowl. Top with the snapper fillet, spoon the tomato-ginger sauce and chard over top, and finish with fresh lemon juice.
- 07Cook the snapper until the snapper reaches an internal temperature of 145°F (63°C) in its thickest part before serving.
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