La Capitaine Sangha
Nile Perch with Fried Bananas
La Capitaine Sangha is a signature Malian dish featuring Nile perch, a mild and flaky white fish, typically served with rice, fried bananas, and a spicy chili sauce. The combination of savory fish, sweet bananas, and a kick of heat makes for a unique and satisfying meal.
🧂 Ingredients
- 1.5 lb Nile perch fillets(cut into 4 portions)
- 1 medium Lemon(juiced)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 4 tbsp Vegetable oil(divided)
- 1 medium Onion(thinly sliced)
- 2 medium Tomatoes(chopped)
- 2 tbsp Tomato paste
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat (optional))
- 1 cup Water or fish broth
- 2 medium Plantains(ripe, peeled and sliced lengthwise)
- 4 cups Cooked rice(for serving)
👨🍳 Instructions
- 1
In a bowl, combine Nile perch fillets with lemon juice, minced garlic, grated ginger, salt, and black pepper. Let marinate for 15 minutes.
- 2
While the fish marinates, heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add the sliced onion and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the chopped tomatoes and tomato paste to the skillet. Cook, stirring, for 2-3 minutes until the tomato paste darkens slightly.
- 4
Stir in the finely chopped Scotch bonnet pepper (if using), water or fish broth, and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
- 5
Gently place the marinated fish fillets into the simmering sauce. Cover and cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
💡 Tip: Be careful not to overcook the fish. - 6
While the fish is cooking, heat the remaining 2 tbsp of vegetable oil in a separate skillet over medium-high heat. Fry the sliced plantains until golden brown and tender on both sides, about 3-4 minutes per side.
💡 Tip: Use ripe plantains for sweetness. - 7
Serve the fish and sauce over cooked rice. Arrange the fried plantains alongside the fish. Garnish with fresh parsley if desired.
💡 Tip: Ensure rice is warm and fluffy.
💡 Pro Tips
- ✓Nile perch can be substituted with other firm white fish like tilapia or cod.
- ✓Adjust the amount of Scotch bonnet pepper to control the heat level of the sauce.
- ✓Ensure plantains are ripe for optimal sweetness and texture when fried.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with millet or couscous instead of rice.
- Add other vegetables like bell peppers or okra to the sauce.
- For a spicier sauce, leave the seeds in the Scotch bonnet pepper.