Fried Fish in Peanut Sauce

http://www.congocookbook.com/fish_and_seafood_recipes/fried_fish_in_peanut_sauce.html

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.

Ingredients:

• 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)

Directions:

• 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.