Spicy baked fish

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Spicy baked fish

Ingredients

  • 2 fresh fish I used Nile-perch-scored
  • 1/2 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 tablespoon of minced garlic and ginger
  • 1/2 teaspoon of turmeric
  • 1 tablespoon of Spanish paprika
  • 1 teaspoon of cumin
  • 1 teaspoon of soy sauce
  • 1 tablespoon of vinegar
  • 2 tablespoons of vegetable oil

Instructions

  • Season the fish with salt and black pepper.
  • Combine the rest of the ingredients and apply the paste on the fish generously including the stomach cavity. Save some of the rub to apply during baking.
  • Place the fish on a wire rack and bake at 160 degrees celsius for 15 minutes until the skin is crispy, flip, apply the remaining rub and bake for 15 more minutes.
  • Serve as is with a fresh kachumbari and some roasted potatoes or a quick tomato stew with ugali
  • The skin was nice and crisp with a rich spicy flavour and a perfectly moist inside for the perfect balance.

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