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Pepe red snapper cooked in banana leaves
Serves 6 Starters and mains
Ingredients
- 6 whole snapper (350–450g each), cleaned and gutted banana leaves, to wrap (optional)
- a few flat-leaf parsley or coriander leaves, to garnish (optional)
- lime wedges, to serve
For the pepe marinade
- 2 large onions, roughly chopped
- 20g garlic (around 5 cloves)
- 25g fresh ginger
- 50ml lemon juice
- 1tbsp curry powder
- 1tsp West African Pepper Blend (see recipe, right)
- 2 lemongrass stalks, roughly chopped
- 1tsp sweet paprika
- 1tsp ground coriander
- 2tsp salt (or to taste)
- 200g unsalted palm-oil-free
- peanut butter
- 30g tomato purée
- 1 medium tomato (approx. 130g), chopped
- 300ml good-quality chicken, beef, fish or vegetable stock
- 2–3 Scotch bonnet chillies, seeds left in, to taste
West African pepper blend
- 21⁄2tsp grains of paradise
- 2tbsp black peppercorns
- 2tbsp white peppercorns
- 1tbsp cubeb pepper
- 3tbsp allspice berries
Method
For the pepe marinade, put all the ingredients in the bowl of a food processor and blend until smooth and well combined. Transfer to a pan and cook over a medium heat for 10–15 minutes, stirring from time to time to prevent sticking, until the marinade has reduced and thickened. Taste and adjust the seasoning if needed, then leave to cool.
Make 2–3 diagonal slits on
the side of each fish, then put
in a shallow baking tin, season
with salt, spread the pepe
marinade over and work it well
into the slits and the cavity.
Cover and leave to marinate
in the fridge for 1–2 hours.
Preheat the oven to 200C/ 180C F/Gas 6. Wrap the fish individually in banana leaves or baking paper, transfer to a baking tray and cook for 30–40 minutes depending on the size of the fish. Open one of the parcels and see if the flesh easily comes away from the bone at the thickest part when tested with a knife. If it doesn’t, cook for a few minutes longer.
Garnish with the parsley or coriander, if using, and serve with lime wedges.
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