A quick and easy spicy fish recipe with delicious African flavour for a light mid-week dinner.
2 sea bream or sea bass. (about 450g each gutted and cleaned with head and tail left on). For an authentic African fish use Tilapia or Red Snapper.
2 tsp of Neema African Scotch Bonnet & Ginger Chilli Paste
- Make thin slashes into each side of the fish. Sprinkle salt (to taste) all over the fish, rubbing it into the cuts and the cavity of the fish.
- Using a pastry brush, spread Neema African Scotch Bonnet & Ginger Chilli Paste on both side of the fish and leave to marinate for 20 mins. (For best result marinate overnight)
Heat the vegetable oil in a large frying pan, until very hot. Gently lower the fish into the pan and leave to fry on one side for 7-10 minutes or until the fish is golden brown and crisp. Turn the fish and cook on the other side, gently moving it around to ensure even cooking. Baste with the hot oil. Turn again and baste if necessary. Once cooked, take it out of the pan carefully and leave to drain on a plate lined with kitchen paper.
- Garnish with parsley and serve with green salad
NB: For a healthier version, grill the fish instead of frying.