Plat principal
Grilled Fish
Whole fish scored and coated in a spicy Cameroonian marinade of garlic, ginger and pèbè, then grilled and served with plantain fries or cassava sticks.
Prep30 min
Cooking25 min
Total55 min
Servings4
DifficultyMedium
Calories280 kcal
Preparation
55 min- Peel the garlic and ginger.
- Shell the pèbè and toast it for 2 to 3 minutes in a hot pan without adding any fat.
- Finely crush all the ingredients until you get a smooth paste. Add the lemon juice and the oil, then mix.
- Crush with a grinding stone, mortar or blender. Add more oil to make blending easier. Add the lemon juice and 2 to 3 tablespoons of oil.
- Scale, gut and trim your fish. Make cuts every 2 or 3 centimetres in the skin of the fish.
- Salt the fish and brush it with the marinade. Set aside a little marinade for the sauce.
- Remember to salt and season inside the cuts.
- Let your seasoned fish rest for about twenty minutes.
- Cook the fish however you can, on a barbecue or in the oven on the grill setting.
- Add a little water to the remaining marinade, salt it and cook for about 5 minutes over low heat.
- Serve with plantain fries or cassava sticks.
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