Equipment
Ingredients
Fish and Marinade
- 600 g red snapper fillets, boneless, skin on or off per preference
- 30 ml lime juice, freshly squeezed
- 4 garlic, minced
- 5 g kosher salt
- 2 g black pepper, freshly ground
Steamed Roots
- 400 g yams, peeled and cut into 2cm cubes
- 200 g carrots, peeled and sliced into 1cm rounds
Sautéed Medley
- 30 ml dende oil
- 150 g red onion, thinly sliced
- 100 g green bell pepper, sliced into thin strips
- 100 g yellow bell pepper, sliced into thin strips
- 150 g cherry tomatoes, halved
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Place the red snapper fillets in a shallow dish. Coat them evenly with the fresh lime juice, minced garlic, kosher salt, and black pepper. Allow the fish to marinate at room temperature for 15 minutes.
Using a chef's knife and cutting board, prepare all vegetables. Ensure the yams and carrots are cut to uniform sizes to promote even steaming.
Fill a large pot with approximately 5 centimeters of water and bring to a rolling boil over high heat. Place the steamer basket inside, making sure the boiling water does not touch the bottom of the basket.
Arrange the cubed yams and sliced carrots in an even layer in the steamer basket. Cover the pot with a tight-fitting lid and steam for 10 minutes.
Carefully lay the marinated red snapper fillets directly on top of the root vegetables in the steamer. Replace the lid and steam for an additional 8 to 10 minutes until the fish reaches an internal temperature of 63°C/145°F.
While the fish is steaming, heat the dende oil in a large sauté pan over medium heat. Add the sliced red onion and bell peppers, tossing frequently for 5 minutes until they soften and become aromatic.
Stir the halved cherry tomatoes into the sauté pan. Cook for 3 minutes, allowing the tomatoes to release their juices and form a light, savory coating over the vegetables.
Remove the sauté pan from the heat. Gently fold the chopped cilantro into the vegetable medley, preserving the bright color and fresh flavor of the herbs.
Carefully lift the steamed red snapper fillets and portion the tender yams and carrots onto individual plates. Generously spoon the warm, vibrant vegetable medley and its pan juices directly over the fish.
Chef's Notes
- Dende oil (unrefined palm oil) imparts a signature rich, earthy flavor and brilliant golden-orange hue essential to Afro-Brazilian cooking. A little goes a long way.
- Steaming the fish directly over the root vegetables serves a dual purpose: it gently cooks the snapper without drying it out, while allowing the savory, lime-infused fish juices to drip down and flavor the yams and carrots.
- If your steamer basket is small, you can steam the fish on a separate tier or in two batches to avoid crowding, which leads to uneven cooking.
- Reserve a small pinch of fresh cilantro to garnish right before serving for maximum visual contrast and aromatic pop.
Storage
Refrigerator: 3 days — Store the fish and the vegetable medley in separate airtight containers to maintain texture.
Freezer: 1 month — Freezing is not highly recommended as the steamed vegetables and fish may become mushy upon thawing, but it is safe for up to one month.
Reheating: Gently reheat in a steamer basket over simmering water for 5 minutes, or microwave on 50 percent power until just warmed through.
