Slice all your veggies and set aside. Finely chop your ginger and garlic and set aside. Blend your tomatoes and pepper with some onion coarse and set aside. Season and steam your Titus fish and set aside. Boil your beans till tender and set aside. Divide your veggies (except cabbage and carrot) into 3 parts, as you would use 2 parts for the sauce and 1 part for the beans.

In a non stick trying pan add 5tbsp of coconut oil. When it's heated, add your ginger and garlic, saute a little then add your onion. Stir for like 1min then add your green pepper, green peas, red bell pepper and continue stiring.

After like 2mins, add your blended tomatoe and pepper puree and stir then allow to dry up a little. When it is dried, add your cabbage and carrot and stir for some time, then cover the pan and allow it to cook.

While waiting for it to cook, de-bone your Titus fish and shred it. Then add to the sauce, taste for salt and seasoning, then after about 2mins. Your sauce is ready.

In a pot, add coconut oil and 1tbsp of palm oil. When it is hot, add your onion, ginger and garlic. Stir a little then add your veggies. Taste for seasoning, then add your beans and allow to dry for a little while. Check that it is well cooked and if necessary, add a little water and cover to cook well and dry up. Your fries beans is ready.

I took out some of the steamed Titus fish and grilled them to get the fish at the side that looks like fried fish.

Bon Appetite!