Smoked fish sauce
This smoked fish sauce is a very simple and easy sauce to make and can be eaten with a variety of things.
Ingredients
- 180 g smoked fish (medium)
- 1 medium onion (1 cup chopped)
- 4 medium firm tomatoes (1 1/4 cups chopped)
- 5 scotch bonnet
- ½ cup palm oil
- 1 seasoning cube
- salt
- yam
- semi-ripe plantains
Instructions
- Place the fish in a bowl and pour warm water into the bowl, leave to stand for one minute. Drain and rinse in cold water.
- Remove the head and insides, rinse the insides with clean cold water.
- Break fish into large pieces and leave in a sieve to dry out a bit or pat dry with kitchen napkins.
- Peel, wash and cut yams, wash and cut plantains. Place in a pot of salted water, boil till soft. Drain into a sieve, cover and keep warm.
- Chop onion, tomatoes and scotch bonnet, set aside.
- In a saucepan/frying pan, put palm oil and place over medium heat. When hot, add your fish and fry until it has firmed up.
- Add onions, tomatoes and scotch bonnet. Sprinkle in seasoning cube and a little salt, stir and cook.
- Initially, the vegetables will leach out some water. The water will dry and oil will start showing, at this point the fish would have softened once more by absorbing this water. Taste your sauce and correct your seasoning.
- Your Smoked fish sauce is ready. Serve sauce with boiled yam, plantain and boiled sweet potatoes.
Notes
Note
- Do not use boiling hot water to wash the fish, it will disintegrate.
