Mali / Main
Grilled capitaine
Nile perch grilled whole over coals, with a yet onion sauce and fried plantain.
Ingredients
- Nile perch or pike-perch, whole, gutted2 kg
- Onions5
- Mustard2 tbsp
- Lemons3
- Garlic6 cloves
- Ginger30 g
- Chilli2
- Stock cube1
- Plantains3
- Vegetable oil120 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut deep slashes to the bone on both sides of the fish, every three centimetres.
Grind the garlic, ginger, chilli, stock cube, lemon juice and oil into a paste and work it into the cuts.
Leave the fish to marinate for an hour in the cold.
Slice the onions and sweat them in oil over a low heat for thirty minutes, to a caramel colour.
Stir the mustard and lemon juice into the onions and season; that is the yet sauce.
Grill the fish over indirect heat, twenty minutes a side.
Fry the plantain and serve the fish under the onion sauce, with the plantain and lemon.
