Ghanaian · intermediate
Ghanaian Fante Fante Seared Red Snapper In Palm Oil Gravy
A fresh coastal seafood dish featuring red snapper fillets gently cooked in a vibrant red palm oil, fresh tomato, and ginger stew.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the red snapper fillet pieces evenly with half of the salt and set aside.
- 02
Warm the red palm oil in a wide skillet over medium heat for 2 minutes until fluid, taking care not to overheat the oil.
- 03
Add sliced yellow onion, garlic, grated ginger, and chopped habanero; cook for 4 minutes until onions soften.
- 04
Stir in chopped roma tomatoes and cook for 8 to 10 minutes, stirring and lightly mashing the tomatoes into a coarse gravy base. hostilities
- 05
Pour in the vegetable stock and remaining salt, bringing the sauce to a gentle simmer.
- 06
Place fish fillets carefully into the simmering gravy, cover the pan, and simmer gently for 8 to 10 minutes until fish flakes easily with a fork.
- 07
Remove from heat and serve hot over steamed rice or boiled plantains.
A LITTLE KITCHEN KNOW-HOW
Gentle pan poaching
Submerging fragile fish fillets in hot rich tomato gravy to cook gently without drying out.
Notes from the kitchen
- Keep heat low to moderate when working with red palm oil to retain its natural flavor without smoke.
- Handle snapper fillets carefully while simmering so they remain whole in the stew.
- Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.