Fried Fish in Peanut Sauce RecipeOrigin: Cameroon Period: Traditional |
Ingredients:
1 whole fish (traditionally dorade, which is similar to sea bream), washed, dried and cut into serving sized-pieces (reserve the head) 
Fried Fish in Peanut Sauce Preparation:Method:Heat about 4 tbsp of palm oil in a deep frying pan add the fish along with half the garlic and fry the fish on both sides until done. Set aside on kitchen paper to drain. Grind together the coriander, ginger, nutmeg, salt, black pepper and half the dried prawns. Bring 900ml water to a boil in a saucepan then add the fish head and the spices then reduce the heat and simmer. In a clean frying pan heat 4 tbsp groundnut oil and fry the oil and remaining garlic in this until browned. Add the chilli then reduce the heat and add the fish to the mixture. Remove the fish head from the stock and add the peanut butter. Stir until smooth then simmer on low heat to thicken the sauce. Pour the resultant sauce over the fish and onions and add the remaining dried prawns. Simmer together for a few minutes then serve on a bed of boiled rice. |
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Other recipes with fish and peanut butter as primary ingredients: Finnian Haddie Grilled Herring with Mustard Sauce Omelette Arnold Bennet Sicilian Fish Sauce Thai Green Curry of Prawn and Fish Aliter ius in pisce elixo Caldo de Pescado Sardines and Greens Stew Stuffed Red Snapper Herring Soup Thai Mango Fish Curry Grilled Sea Bass and Marsh Samphire Clay-baked Duck Carp with Mushrooms Southern Alaska Cod Chowder Pastels Grilled Mackerel Kofta Pick a Pepper Soup Ciorba de Peste Full-flavoured Fish Stock Smoked Salmon and Sea Kale Kafta de Sardine Grillé Salt Cod and Dulse Fish Cakes Stiw Pysgotwr Soles in Coffins Kizaka with Palm Oil Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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