Dried Fish RecipeOrigin: Liberia Period: Traditional |
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Dried salt fish is a classical ingredient in many West African stews and soups. This is one traditional method used in Liberia to make this ingredients. As it relies on an oven, it can be used by anyone. Typically bonnies an red snapper are used, but you can use any fish. Ingredients
1whole fish (any fish of 250g or more will do) 
Dried Fish Preparation:Method:Clean and de-scale the fish then cut it along the belly and up one of the gill slits so that you can completely open the fish out. Lay flat (traditionally the head and tail are left on but you can remove them, if desired). Sprinkle the skin liberally with salt and rub this in then sake off the excess. Place the fish on a rack in the centre of an oven an oven pre-heated to 180°C and bake for 15 minutes. Turn the oven off but leave the fish where it is. The following day, at about the same time, repeat the cooking process. Repeat the process the day after as well. Once the fish has cooled it is now ready and can be stored in the pantry for up to 8 days. Use in any West African dish calling for dried fish. |
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