Fusion Grilled Fish
Grilled fish was another delicacy we enjoyed most when bought from street vendors. We would sneak out and buy it late at night and I remember us being caught and told off by my father in law for skipping dinner to consume this when we went home for vacation . I think we all blamed it on Shiyghan…Grilled fish is a staple street food in most coastal West African countries like Cameroon, Nigeria, Senegal, Ivory coast and Ghana. It is a treat or often dinner for bachelors, students and non -conservative families we used to envy as children. Although this was tricky to make whilst growing up because our grill was always malfunctioning or gas was expensive, it is very easy to make with a functioning grill. It is also very healthy and great for low GI and low carb days, if eaten with the right sides eg vegetables or airfried/grilled half ripe plantains.
Ingredients
- 2 White fish ( I use either tilapia , sea bass or red snapper) scaled and gutted
- 2 tbsp Black pepper
- 1 tbsp White pepper
- 1/2 cup Bunch parsley
- 1 Small onion, sliced and divided
- 2 tbsp Ginger and garlic paste
- 1 tbsp Njangsa powder
- 1 Stock cube
- 1/4 Cup water
- 2 tbsp Oil
- Salt and pepper to season
- Handful of basil
Instructions
- Add the parsley, half of onion , basil, tomato, and ginger and garlic paste to blender and blend till smooth
- Add the blackpepper, oil, stock cube, salt ,pepper, njangsa powder, and sliced onions together to make a marinade paste
- Make 3 diagonal cuts on each surface of the fish
- Reserving 2 tablespoons, Season fish with paste gently flip them back and forth until coated inside and out
- Let marinate in the fridge for at least 2 hours or overnight for best results
- Spray an oven dish or tray with cooking tray or brush with oil
- Brush the left over marinate on the fish alongside the rest of the onion slices
- Grill in for approximately 40 minutes flipping half way through
- Serve warm with airfried plantains and myondo and the motherland chilli paste or chilli mayonnaise (be careful with the bones especially if you are not used to eating this genre of food)
Notes
Glycemic Index 31 Low
Glycemic Load 5 Low Chef notes Use foil or parchment paper for easy cleaning.
You can vary the spices to your taste as long as you stick to the recommended quantity of oil
Make the chilli mayonnaise by adding 1 tablespoon chilli paste to 1 tablespoon mayonnaise
Glycemic Load 5 Low Chef notes Use foil or parchment paper for easy cleaning.
You can vary the spices to your taste as long as you stick to the recommended quantity of oil
Make the chilli mayonnaise by adding 1 tablespoon chilli paste to 1 tablespoon mayonnaise
Nutrition
Calories: 395kcalCarbohydrates: 15gProtein: 31.66gFat: 23.99gSodium: 1566mgFiber: 4.24gSugar: 4g
Tried this recipe?Let us know how it was!