Fish sauce is a culinary gem that brings a bold, savory depth to any meal. This versatile sauce pairs beautifully with a variety of dishes, including rice, yam, and pasta. Its rich, spicy flavor profile makes it a perfect addition to your kitchen repertoire, whether you’re preparing a quick weeknight dinner or impressing guests at a gathering. The best part? You don’t need to be a gourmet chef to create this finger-licking delicacy. With a handful of fresh ingredients and a few simple steps, you can whip up a fish sauce that will have everyone asking for seconds.
Ingredients
-Fish: Choose from mackerel, tilapia, or catfish
– 1 large onion: Chopped
– 3 fresh tomatoes: Blended
– 2 red bell peppers: Blended
-2 scotch bonnet peppers: For heat
– 1 tablespoon tomato paste
– Vegetable oil
– Ground crayfish: Optional
– Grated ginger
– Garlic
– Thyme
– Curry powder
– Salt: To taste
– 2 seasoning cubes
– Fresh parsley or basil leaves: For garnish (optional)
Instructions
Step 1: Prepare the Fish
Begin by cleaning the fish thoroughly. Rinse it under water, using a bit of salt or lemon juice to eliminate any fishy odor. Once cleaned, season the fish with a pinch of salt and half of the seasoning cubes. Cook the fish by grilling, frying, or lightly steaming it for 10-15 minutes until done. Set it aside once it’s cooked through.
Step 2: Blend the Tomatoes and Peppers
In a blender, combine the fresh tomatoes, red bell peppers, and scotch bonnet peppers. Blend until smooth. This mixture forms the flavorful base of your sauce, infusing it with a vibrant, spicy kick typical of Nigerian cuisine.
Step 3: Sauté the Onions and Spices
Heat vegetable oil in a large pan or pot. Add the chopped onions and sauté until they become soft and translucent. Introduce the grated ginger, minced garlic, thyme, and curry powder, stirring for 2-3 minutes to let the spices release their aroma.
Step 4: Add the Tomato Mixture
Pour in the blended tomatoes, red bell peppers, and scotch bonnets. Stir well and let the mixture simmer on medium heat for about 10 minutes, stirring occasionally to avoid burning. Incorporate the tomato paste to enhance the color and thickness of the sauce. Continue simmering for an additional 5-10 minutes until the oil starts to separate from the tomato blend.
Step 5: Add the Fish
Gently add the pre-cooked fish into the simmering sauce, being careful not to break it apart. Season with the remaining seasoning cubes, ground crayfish (if using), and salt to taste. Allow the fish to simmer in the sauce for another 5 minutes, enabling the flavors to meld perfectly.
Step 6: Garnish and Serve
Your delectable fish sauce is now ready! Garnish with freshly chopped parsley or basil leaves for an added touch of freshness and color. Serve this delightful sauce with steamed rice, boiled yams, or pasta for a meal that’s sure to satisfy and impress.
This fish sauce recipe not only brings a burst of flavor to your table but also showcases the beauty of simple, fresh ingredients. Enjoy the rich, savory taste and the satisfaction of a meal well-made!
In other news – Kombi drivers respond to transport Minister’s new 60 KM radius restriction
Kombi drivers have voiced their discontent following Transport Minister Felix Mhona’s recent decision to significantly tighten route restrictions. The new policy, which slashes the allowed route radius for kombis from 120 km to just 60 km, aims to address the alarming rise in road traffic accidents. This regulation also mandates that kombis be equipped with speed limiters and monitoring devices.
Minister Mhona explained the rationale behind the ban, stating, “As the Ministry endeavors to mitigate against road traffic crashes involving kombis, a policy position has been taken to review the current radius-based restrictions for kombis on the issuance of route permits from 120 km to 60 km with effect from the 3rd of September 2024 for operators seeking new permits.” Read More
