Fried Fish in Peanut Sauce

Fried Fish in Peanut Sauce Recipe from Central African Republic

Region / culture: Central African Republic | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Fried Fish in Peanut Sauce is a delicious and flavorful dish that combines the crispy texture of fried fish with the rich and creamy taste of peanut sauce. This dish is popular in many West African countries, where peanuts are a staple ingredient in many traditional recipes.

History

The origins of Fried Fish in Peanut Sauce can be traced back to West Africa, where peanuts have been cultivated for centuries. Peanuts are a versatile ingredient that can be used in both savory and sweet dishes, and peanut sauce is a common condiment in many West African cuisines. The combination of fried fish and peanut sauce creates a unique and delicious flavor profile that is loved by many.

Ingredients

palm oil
1 whole fish (daurade, porgy, bream, or similar), washed, patted dry, and cut into serving size pieces (save the head)
2 or 3 cloves of garlic, minced
1 spoonful coriander
0.5 spoonful ground ginger
0.5 spoonful nutmeg, grated
salt (to taste)
black pepper (to taste)
smoked or dried shrimp or prawns (or fish); half of it ground into powder and half for garnish
peanut oil
1 onion, finely sliced
1 to 3 chile peppers, cleaned
1 cup peanut butter (natural or homemade)

How to prepare

Heat a few spoonfuls of palm oil in a skillet.
Fry the fish and half of the garlic on both sides until cooked. Set aside on absorbent paper.
Grind together the coriander, ginger, nutmeg, salt, black pepper, and half of the dried shrimp (or fish).
In a saucepan, bring four cups of water to a boil.
Add the fish head and the spices and ground dried shrimp (or fish). Reduce the heat and let it simmer.
Heat a few spoonfuls of peanut oil in a clean skillet.
Fry the onion and the remaining garlic until browned. Add the chile pepper. Reduce the heat.
Add the fried fish to the onion-garlic mixture.
Remove the fish head from the broth. Strain the broth if desired. Add the peanut butter.
Stir until smooth. Simmer over low heat until it thickens into a sauce.
Pour the thickened sauce into the skillet over the fish and onions.
Add the remaining dried shrimp (or fish). Simmer together for a few minutes.

Variations

Substitute the fish with chicken or tofu for a different flavor profile.
Add vegetables such as bell peppers, okra, or spinach to the sauce for added nutrition.

Cooking Tips & Tricks

Make sure to pat the fish dry before frying to ensure a crispy texture.

- Use a combination of palm oil and peanut oil for frying and cooking to enhance the flavor of the dish.

- Adjust the amount of chile peppers to suit your spice preference.

- Be careful not to overcook the fish, as it can become tough and dry.

Serving Suggestions

Serve Fried Fish in Peanut Sauce with steamed rice or boiled yams for a complete and satisfying meal.

Cooking Techniques

Frying the fish until crispy adds texture to the dish.

- Simmering the sauce with the fish and onions allows the flavors to meld together.

Ingredient Substitutions

Use vegetable oil instead of palm oil for a lighter flavor.

- Almond butter can be used as a substitute for peanut butter for a different taste.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce and add the fried fish before serving.

Presentation Ideas

Garnish the dish with chopped peanuts and fresh cilantro for a pop of color and added texture.

Pairing Recommendations

Fried Fish in Peanut Sauce pairs well with a crisp green salad or a side of sautéed vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 28g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is a good source of Vitamin A, Iron, and Calcium.

Alergens

This recipe contains peanuts and fish.

Summary

Fried Fish in Peanut Sauce is a nutritious dish that is high in protein and healthy fats. It is a good source of vitamins and minerals, making it a well-rounded meal option.

Summary

Fried Fish in Peanut Sauce is a flavorful and satisfying dish that combines the crispy texture of fried fish with the creamy richness of peanut sauce. This dish is easy to make and is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Fried Fish in Peanut Sauce. It was a hot summer day in the bustling market of Bangkok, Thailand. I had always been drawn to the vibrant colors and exotic scents of the local cuisine, so I decided to wander around and see what culinary treasures I could uncover.

As I strolled through the narrow alleyways of the market, I came across a small food stall tucked away in a corner. The scent of sizzling fish and spicy peanut sauce wafted through the air, luring me in like a moth to a flame. I watched as the elderly woman behind the stall expertly fried up the fish in a golden crust and then coated it in a rich, velvety peanut sauce.

Intrigued by the unique combination of flavors, I mustered up the courage to approach the woman and ask her for the recipe. She smiled warmly at me and began to recount the story of how she had learned to make the dish from her own grandmother, who had passed down the recipe through generations.

Her eyes twinkled with pride as she shared the secrets of the dish with me, explaining how the fish was marinated in a blend of aromatic spices before being coated in a light batter and fried to perfection. The peanut sauce, she told me, was made from scratch using roasted peanuts, coconut milk, and a medley of herbs and spices that gave it a depth of flavor unlike anything I had ever tasted.

I listened intently as she walked me through the process, taking mental notes of each ingredient and technique she used. She even offered to let me taste a sample of the dish, and I was immediately hooked by the rich, creamy sauce and tender, flaky fish.

From that moment on, I was determined to master the art of making Fried Fish in Peanut Sauce. I returned to the market every day, watching the woman prepare her signature dish with a keen eye and asking questions whenever I could. She became like a mentor to me, teaching me not only how to cook the dish but also sharing stories of her family and the traditions that had been passed down through the generations.

After many weeks of practice and experimentation, I finally felt confident enough to attempt the recipe on my own. I gathered all the necessary ingredients and set to work in my own kitchen, channeling the spirit of the kind woman from the market as I cooked.

The scent of the marinated fish filled the air as it sizzled in the hot oil, and I carefully prepared the peanut sauce, following the steps I had learned from my mentor. The sauce thickened and bubbled on the stove, filling the room with its rich, nutty aroma.

Finally, the moment of truth arrived as I plated the dish and took my first bite. The flavors exploded on my tongue, transporting me back to that crowded market stall in Bangkok. The crispy fish paired perfectly with the creamy peanut sauce, creating a harmony of tastes and textures that I had never experienced before.

I knew in that moment that I had truly mastered the recipe for Fried Fish in Peanut Sauce. It was a dish that not only delighted the senses but also carried with it a sense of tradition and history that resonated with me deeply.

Now, whenever I cook this dish for my family and friends, I am reminded of the kind woman from the market and the invaluable lessons she taught me. Her recipe has become a cherished part of my culinary repertoire, a symbol of the connections we forge through food and the stories we share along the way. And as I take each delicious bite, I am filled with gratitude for the chance encounter that led me to discover this culinary gem.