Fish Stew with Plantain and Alexandra’s Pikliz Hot Sauce

Ingredients

• 3 tilapia or red snapper fillets (or steaks)
• 1 ripe plantain (firm), cut into medium strips
• 1 medium onion, thickly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tomato, sliced
• 1 slice fresh ginger, grated
• 2 garlic cloves, grated
• 2 tbsp Alexandra’s Pikliz Hot Sauce
• 150 ml (about 3.4 oz) coconut milk
• ½ tbsp smoked paprika
• Juice of 1 lime (divided)
• 1 tbsp olive oil
• Salt, to taste
• Fresh cilantro, to taste

Steps

1. Prep the Ingredients
   Measure and prepare all ingredients before starting.
2. Marinate the Fish
   Season the fish with grated garlic, ginger, half of the lime juice, and salt. Let it marinate for about 10 minutes.
3. Prepare the Vegetables and Plantain
   Slice all vegetables into thick slices and cut the plantain into medium strips (not too thin).
4. Layer the Ingredients
   In a pot, layer the sliced vegetables, placing the fish and plantain strips between the layers.
5. Add the Sauce and Seasoning
   Pour the coconut milk over the mixture. In a small bowl, mix olive oil, smoked paprika, and Alexandra’s Hot Sauce to form a paste. Drizzle this mixture over the pot.
6. Add Final Touches
   Squeeze in the remaining half of the lime juice and sprinkle fresh cilantro on top. Adjust salt and hot sauce to taste.
7. Cook the Stew
   Cover and cook over medium-low heat for about 20 minutes, or until the fish and plantains are tender.
8. Serve and Enjoy
   Serve hot with rice and a side salad for a complete island-inspired meal.

Chef’s Tip:
For a vegan version, skip the fish and prepare the stew using only vegetables and plantains for a flavorful, hearty plant-based dish.