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.