I wanted a fish stew and I mean badly. This is made for every type of fish. How do I put a fish in a stew without it breaking apart and scattering. Simple bake or fry it. This way it will hold firm an hold its shape and not scatter.
I used perch for this dish and it turned out heavenly. I preheated the oven to 350F or 180c. I added 1 pinch of either uziza seeds or black pepper corns to my mortar and pestle and ground them in to a coarse powder. Any type of fish can be used too.
I made the blended pepper sauce by taking 1/4 cup of water and adding it to the blender Either 1 onion, 1 shallot or 3 green onions, 1 clove of garlic 1 tomato, 1 red bell pepper, I would either add 1 habenero or 1 scotch bonnet if i wanted to use it and blend until I got a nice puree.
I put 1 sheet of aluminum foil to my cake pan and washed my perch and sprayed some cooking spray. I added my fish and baked it for 20 minutes or fry on stovetop in a cast iron skillet until it was firm opaque. It is 10 minutes on each side.
I cookingspoon full of peanut oil and added the pepper sauce and fried it until it got a little thick. If I was using 1 pinch of red chili powder I would omit the either the habenero or scotch bonnet. I would add either 1 pinch of basil or 3 curry leaves. I added my groud uziza seeds I had ground earlier.
I opted for 1 pinch each of red chili powder, thyme curry powder or dawadawa and crayfish. I stirred and added 1 tbs of tomato paste then add the fish that I had baked or fried. Also you can use 1 can of canned fish of choice like sardines or mackerel in tomato sauce like Giesha for an example.
I gently stirred gently then added 1 bullion cube and 3 dashes of maggi or knorr aroma. I cooked on low for 5 more minutes then shut off the burner. This is eaten with either gari or rice.
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