NOMVEX food / World Atlas

Mali · main · English edition

Grilled capitaine

Nile perch grilled whole over coals, with a yet onion sauce and fried plantain.

4 servings · 105 minutes (estimated)

Ingredients

Quantities for 4 servings.

  • 2 kg Nile perch or pike-perch, whole, gutted
  • 5 piece Onions
  • 2 tbsp Mustard
  • 3 piece Lemons
  • 6 clove Garlic
  • 30 g Ginger
  • 2 piece Chilli
  • 1 piece Stock cube
  • 3 piece Plantains
  • 120 ml Vegetable oil
  • to taste Salt and pepper

Method

  1. Cut deep slashes to the bone on both sides of the fish, every three centimetres.
  2. Grind the garlic, ginger, chilli, stock cube, lemon juice and oil into a paste and work it into the cuts.
  3. Leave the fish to marinate for an hour in the cold.
  4. Slice the onions and sweat them in oil over a low heat for thirty minutes, to a caramel colour.
  5. Stir the mustard and lemon juice into the onions and season; that is the yet sauce.
  6. Grill the fish over indirect heat, twenty minutes a side.
  7. Fry the plantain and serve the fish under the onion sauce, with the plantain and lemon.
Recipe data adapted from UniTools, CC BY-SA 4.0. Changes: page design, formatting and integration in NOMVEX Food. This adapted recipe text is shared under CC BY-SA 4.0. Image credit and its separate licence are shown below the photo, where available.