Entree: Comoros – Central Culinary Region – M'tsolola (Coconut-steamed fish in banana leaves)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 whole red snapper, gutted and cleaned, about 1.5 lb (680 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz / 285 g)
- 1–2 small fresh hot chiles (piri-piri or bird's eye), seeded if desired
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fish or light vegetable stock
- 1 medium green plantain, peeled and cut into 1/2-inch (1 cm) slices (about 6 oz / 170 g)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- Banana leaves large enough to wrap fish (or aluminum foil if unavailable)

Instructions

1. Pat the snapper dry and make 3 shallow diagonal cuts on each side; season inside and out with 1/2 tsp salt and 1/4 tsp pepper. Set aside.
2. Heat the oil in a wide skillet over medium heat. Add the onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Stir in the chopped tomatoes, turmeric, remaining salt and pepper, and the chopped chiles. Cook until the tomatoes break down and form a saucy base, about 6–8 minutes.
4. Add the coconut milk and stock, bring to a gentle simmer, then add the plantain slices and simmer 5 minutes to begin softening them. Stir in lime juice.
5. Spoon a layer of the coconut-tomato sauce onto the center of a banana leaf large enough to wrap the fish. Place the snapper on the sauce and spoon more sauce and plantains over and around the fish. Sprinkle with chopped cilantro.
6. Fold the banana leaf tightly around the fish to make a parcel; secure with kitchen twine or toothpicks. If using foil, wrap firmly to seal.
7. Place parcels on a baking sheet and steam in a covered steamer basket over simmering water for 20–25 minutes, or bake in a 375°F (190°C) oven for 20–25 minutes, until fish is opaque and flakes easily and plantains are tender.
8. Carefully unwrap, transfer fish to a serving platter, spoon remaining sauce and plantains over the top, garnish with extra cilantro and additional sliced fresh chile if desired, and serve hot with rice or mataba-style cassava leaves.