Nileperch Fish Steaks
Fish has always been a favorite in my family, I enjoy cooking it even though at times the smell of raw fish is overwhelming. I prefer marinating it with simple spices to ensure that it doesn’t take out the fish taste while at the same time, sealing the smell of raw fish.
Lemon juice, garlic, and ginger are usually my go-to ingredients whenever I am marinating fish, also at times I could add some black pepper, garlic powder, and Garam masala. These extra spices also enhance the flavors of the fish and make it even tastier. Recently I discovered milk also makes a very good sauce. We are always used to cooking fish in coconut milk, so milk may be new to you but I assure you it’s tastier. Ensure you have cardamom spices as these also go well with the milk.
Let's Cook some Nile Perch Steaks
- 1 Nile kg perch fish steaks
- 2 garlic tablespoons ginger paste
- 1 garlic teaspoon powder
- 1 onion teaspoon powder
- 1/2 teaspoon black pepper
- 2 of squeeze lemon juice
- 1 rosemary tablespoon herbs
- 1 garam teaspoon masala
- 1 tablespoon vegetable oil
- Wash pat dry your fish place in a bowl and make slits on the fish
- Sprinkle the fish with salt, then drizzle half of the lemon juice.
- Add all of the marinade ingredients and gently massage the fish for five minutes. Add 1 tablespoon of cooking oil.
- Cover the bowl with a cling film and refrigerate for 40 Minutes.
- After Marination fry in hot oil drain set aside.
- Prepare your fish sauce, In a separate large pan, fry some onions, tomatoes, add bell pepper, add cardamom spice, cook until mushy, add some salt, then pour in your milk about 1 cup, then add in the cooked fried fish.
- Let that simmer on low heat for five minutes.
- Serve hot with a good starch, a good salad.
My fish tip. Once the fish is out of the hot oil, I drizzle lemon juice while still hot, the lemon sips in well into the fish making it super tasty.
