Berbecue CatFish

Name: Berbecue CatFish
Cuisine: Nigerian
Ingredients: Fresh peppers; Tomatoes; Onions sliced; Fresh catfish; cubes Seasoning; Fresh ginger; Fresh garlic; Cloves; Curry; Thyme; Vegetable oil; Warm water; Salt; Bay leafs

Foodiescene/ Pat's Kitchen @cook_11730583

Benin

Prepared it for my mother in celebration of Mother's Day.
Use as much spices as you can, delicious and flavourful..

Foodiescene/ Pat's Kitchen @cook_11730583

Benin

Prepared it for my mother in celebration of Mother's Day.
Use as much spices as you can, delicious and flavourful..

Saved

Ingredients

Saved

Steps

1

Get the fish killed at the market, slit sides of the fish.
Rinse the fish thoroughly with warm water and salt to remove the slime.
Slit the head and rinse out thoroughly
2

Pat the fish dry with a clean kitchen towel or keep in a sieve to drain...
Blend the peppers,tomatoes and onions coarsely
3

Blend the peeled ginger, garlic and cloves with little water..
4

Add thyme, curry, salt, onions, seasoning cubes, vegetable oil,onions, bay leaves to the pepper mix.. Steam for some minutes and drop from heat.
5

Get a foil paper and place the fish. Baste thoroughly with the pepper mix.
6

Wrap the fish with the foil paper to keep it moist in the oven, depending on how moist you want it. You can open it half way..
7

You can leave it to marinate for 1 hr or roast immediately for 45 minutes. Depending on the fish size...
8

Serve along side roasted sweet potatoes and coleslaw...