Mukeke Fish with Fried Plantains
A popular dish featuring Mukeke, a unique freshwater fish found in Lake Tanganyika, typically pan-fried or grilled and served with sweet fried plantains. The fish has a delicate flavor and firm texture.
🧂 Ingredients
- 4 pieces (approx. 150g each) Mukeke Fish Fillets(or other firm white fish like tilapia or perch)
- 2 large Ripe Plantains(peeled and sliced diagonally)
- 1 medium Lemon(juiced)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- to taste Salt
- to taste Black Pepper
- 4-6 tbsp Vegetable Oil(for frying fish and plantains)
- 2 tbsp Fresh Cilantro or Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the fish fillets and pat them dry with paper towels. In a small bowl, combine lemon juice, minced garlic, grated ginger, salt, and pepper. Rub this mixture all over the fish fillets.
💡 Tip: Marinating the fish for at least 15 minutes enhances flavor. - 2
Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat.
- 3
Carefully place the marinated fish fillets in the hot skillet. Pan-fry for about 4-6 minutes per side, or until golden brown and cooked through. The exact time will depend on the thickness of the fillets. Remove fish from skillet and set aside.
- 4
In the same skillet (add more oil if needed), fry the sliced plantains over medium heat until golden brown and slightly crispy on both sides. This usually takes about 3-4 minutes per side.
- 5
Remove the fried plantains from the skillet and drain on paper towels.
- 6
Serve the pan-fried Mukeke fish fillets immediately with the fried plantains. Garnish with chopped fresh cilantro or parsley.
💡 Tip: Ensure the oil is hot enough before adding plantains for even frying.
💡 Pro Tips
- ✓If Mukeke fish is unavailable, substitute with other firm white fish like tilapia, snapper, or perch.
- ✓Use ripe plantains for a sweeter flavor and softer texture when fried.
- ✓Don't overcrowd the skillet when frying the fish or plantains; cook in batches if necessary.
🔄 Variations
- Grill the fish instead of pan-frying for a smokier flavor.
- Serve with a side of spicy chili sauce or a simple tomato salsa.