Tue, Apr 13, 2010
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These spicy fried fish fillets from Kenya are simple to make. I was surprised to discover that the seasoning is very similar to other rubs and marinades that we often use for chicken and fish, comprised of several of our “go-to” ingredients that you, too, will most likely have on hand.
The original recipe comes from a website called Mwambao which provides information about East Africa and its cuisine. I adjusted the seasonings quite a bit, reducing the amount of chili powder and black pepper and adding roughly 1/4 tsp cayenne pepper to make it spicy. The fish fillets are typically fried but I pan-fried them in only a little oil. I served the fish over rice and sprinkled it with paprika and cayenne pepper.
1 pound firm white fish (such as cod)
4 cloves of garlic, minced
1/4 tsp salt
Dash of black pepper
1/4 tsp cayenne pepper
Dash of chili powder, optional
The juice of 1 1/2 limes
Mix the garlic, salt, pepper, cayenne pepper, chili powder and lime juice to form the marinade. Rub the marinade over the fish and let it rest for 10-20 minutes.
Coat a pan with oil and heat it over medium heat. Pan-fry the fish until it is done on both sides. It should only take a few minutes, depending on the thickness of the fish fillets.
Serve the fish warm over steamed rice.
Click here to view a guide for selecting seafood.