4 whole snapper, cleaned, gutted and sliced into 3-4 steaks
3-4tbsp green seasoning (see recipe)
2 limes, 1 juiced and 1 sliced to garnish
2tsp sea salt, or to taste
1tsp freshly ground black pepper
2 spring onions, thinly sliced
2 garlic cloves, crushed
5g fresh root ginger, finely grated
1 Scotch bonnet chilli (split in half if you prefer more heat)
10g chadon beni or coriander, finely chopped
2 tomatoes, finely chopped (optional)
A few thyme sprigs
250g white or yellow yam, peeled and cubed
1 carrot, peeled and thickly sliced
2 green (unripe) bananas, peeled and cut into chunks
6-8 okra, trimmed and cut in half widthways
2tbsp salted butter
Green seasoning
6 garlic cloves
60g chadon beni or coriander leaves and stalks
4 spring onions
10g fresh ginger root, unpeeled and cleaned
A few thyme sprigs
25g aji dulce or other mild chilli pepper
30g flat-leaf parsley leaves
2 Scotch bonnets (optional) 2tbsp rapeseed or olive oil
Method
Put the fish in a bowl with the green seasoning, lime juice, salt and pepper. Mix well to ensure the fish is coated, then cover and put in the fridge to marinate.
Meanwhile, pour 2 litres water into a deep pan and bring to the boil. Add the spring onions, garlic, ginger, Scotch bonnet, chadon beni or coriander, tomatoes, if using, and thyme. Reduce to a simmer and cook for 8-10 minutes.
Add the yam, carrot and green banana, turn up the heat slightly and boil gently for a further 8-10 minutes.
Add the fish and the marinade from the bowl. Simmer for 5 more minutes, then add the okra and butter. Simmer for a further 5-8 minutes until the okra is tender but not too soft and the vegetables and fish are cooked through. Serve hot with the lime slices on the side.
For the green seasoning:
Combine all the ingredients, except the oil, with 200ml water in a food processor and blend until mostly smooth, then stir in the oil. Store in a sealed, sterilised jar in the fridge for up to 2 weeks.
Recipes and photographs taken from Lugma by Noor Murad, photography by Matt Russell (Quadrille, £28)
