CookEat Recipe
Cabbage and Sweetcorn with Snapper
Potato, cabbage and sweetcorn simmer with coconut milk and onion. Snapper cooks gently in the pan near the end, with lime wedges served alongside.
Method
Steps
Step 1
Scrub the potato and cut into 1 cm cubes. Shred the cabbage, chop the onion and use sweetcorn kernels. Cut the washed limes into serving wedges. Cut raw boneless snapper into 3 cm pieces on a separate board and clean hands and utensils.
Step 2
Heat the olive oil in a large lidded frying pan over medium heat. Cook the onion for 5 minutes. Add the potato, coconut milk and 200 ml water; cover and simmer gently for 12–15 minutes until the potato is nearly tender.
Step 3
Add the cabbage and corn and simmer for 5 minutes. Nestle in the snapper, cover and simmer gently for about 6–10 minutes until the potato is fork-tender and the fish reaches 70°C internally on a clean digital thermometer.
Step 4
Serve the vegetables and fish with their coconut broth and lime wedges.
Cooked it? Rate it.
Cooked 2 times