CHILLI BREAM

 

Chad is noted for its freshwater fishing industry, and the waters of both its large lake and broad rivers are prolific. Among the fish caught here are Nile perch and pike, large carp, tilapia, bass and bream. In this recipe, the fish is not scaled, as the scales protect the tender, delicate flesh from burning in the fierce heat of the barbecue.

 

2 bream, or similar fish, around 600 g, de-headed and gutted

10 spring onions, sliced lenthways

4 tomatoes, blanched, skinned and finely chopped

3 tsp tomato puree

1 large red chilli, seeded and sliced lengthways

60 g root ginger, peeled and finely chopped

4 tbsp fresh coriander, finely chopped

2 tbsp chives, finely chopped

3 tbsp soy sauce

2 lemons, quartered

tsp salt and freshly ground black pepper, mixed

3 tbsp groundnut oil

3 tsp mint, finely chopped

 

Mix chives and coriander together. Rub salt and pepper inside fish, and pack each with the herb mix. Squeeze the juice of two lemon quarters into each cavity. Barbeque the fish over hot coals for about 7 minutes on each side. Set fish aside, and keep it hot until serving.

 

Serves 4.

 

country : Chad

course : fish dish

 

source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette