Neema Food Recipes — fish RSS



Pili-Pili Fried Sea Bream

A quick and easy spicy fish recipe with delicious African flavour for a light mid-week dinner. Ingredients: 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  Sea salt Method: 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...

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Ginger Sea Bass

Ingredients: 6 Sea Bass 2-3 Courgettes depending on size 200g Asparagus Salt 1 Lemon Neema Scotch Bonnet & Ginger Chilli Sauce  For the marinade: 1 teaspoon of Neema Scotch Bonnet & Ginger Chilli Sauce 1/2 of lemon squeezed Salt to taste Crushed Garlic 1 tbsp of Olive oil Parsley to garnish Method: Marinade fish and leave for a few hours (preferably overnight) for seasoning to set in Slice courgettes lengthwise, season with salt and grill on a grill pan Season asparagus with salt, pepper, lemon and drizzle some olive oil. Put it on a grill while cooking fish. Arrange the cooked courgettes first, then the fish with the asparagus. Sprinkle some chopped parsley and serve.  

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