Ok every time I end up making suya spice it ends up being a suya paste. I am going to have to post that sometime on how I do it. So you can either make or buy your own suya spice and put it all over the fish after you rip its gills out and clean it.
This is pretty easy to do. It is done by lifting up the gill flaps and just rip them right out and they are so easy to come off a fish. After that poke your finger around in the cavity and take the guts out of the fish. also this is a very small fish and it has a lot of tiny bones so be careful and also it is very delicious. They are so buttery and it pairs very nicely with suya spice. Any types of fish made with suya spice is truly a marriage made in heaven.
The buttery flavor of this fish is called butterfish because of this. I used 3 dashes of maggi or knoor aroma before I made the suya spice and put it all over the fish and I had used one tiny piece off of a shallot this time to make the suya seasoning with. I then filled the cavity with the remaining and fried them in very hot oil until they are done to perfection.
You can tell when the fish is starting to get done because it starts to flake off a bit and scatter. and you don’t want any of that at all.
This pairs nicely with my special sauce and gari.
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