Monday, April 14, 2008

Fried Fish in Peanut Sauce

This recipe, from Cameroon, is made with a fish called the daurade (or dorade, similar to the porgy or sea bream) in a peanut sauce.

  • palm oil
  • one whole fish (daurade, porgy, bream, or similar), washed, patted dry, and cut into serving size pieces (save the head)
  • two or three cloves of garlic, minced
  • one spoonful coriander
  • one-half spoonful ground ginger
  • one-half spoonful nutmeg, grated
  • salt (to taste)
  • black pepper (to taste)
  • smoked or dried shrimp or prawns (or fish); half of it ground into powder and half for garnish
  • peanut oil
  • one onion, finely sliced
  • one to three chile peppers, cleaned
  • one cup peanut butter (natural or homemade)
  • Heat a few spoonfuls of palm oil in a skillet. Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper.
  • Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp (or fish).
  • In a saucepan bring four cups of water to a boil. Add the fish head and the spices and ground dried shrimp (or fish). Reduce heat and let simmer.
  • Heat a few spoonfuls of peanut oil in a clean skillet. Fry onion and remaining garlic until browned. Add chile pepper. Reduce heat. Add the fried fish to the onion-garlic mixture.
  • Remove fish head from broth. Strain broth if desired. Add peanut butter. Stir until smooth. Simmer over low heat until it is thickened into a sauce. Pour the thickened sauce into the skillet over the fish and onions. Add remaining dried shrimp (of fish). Simmer together for a few minutes.
  • Serve fish and sauce over boiled Rice, with boiled Plantains on the side. The cooked chile peppers can be served or discarded as desired.

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