KONTO FISH WRAP

PREP TIME 15 MINUTES

COOK TIME 7 MINUTES

SERVES 4-6


Ingredients

  • 1 medium red bell pepper
  • 5 scotch bonnet pepper
  • 4 cloves of garlic
  • 1 tsp black peppercorn
  • 1 tsp smoked paprika
  • 50ml water for blending
  • 500g grouper fillet
  • 6 medium cocoyam leaves (kontomire), washed
  • Olive oil for dressing
  • 1 tbsp salt
  • 1 litre water, for steaming

Directions

  1. Pour the red bell pepper into a blender, add scotch bonnet pepper, garlic, black peppercorn, smoked paprika, water and blend into a smooth mixture.
  2. Mix with salt and set aside.
  3. Cut the fillet grouper into three equal parts and place each part on the cocoyam leaf.
  4. Scoop a spoonful of the pepper mixture onto the fish smearing it generously and wrap with the cocoyam leaf tightly.
  5. Let sit for 10 minutes to marinate.
  6. Pour 1 litre of water into a saucepan over medium heat and let boil.
  7. Place a splatter guard on the sauce pan with boiling water then place the wrapped fish on it.
  8. Cover with damp kitchen napkin, cover with the lip and steam cook for 5-7 minutes.
  9. Konto fish wrap ready. Drizzle with olive oil and serve.

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