🧂 Ingredients
- 4 medium Whole fish(cleaned, e.g., tilapia, bream, or sea bass)
- 100 g All-purpose flour(for dredging)
- for frying Vegetable oil
- 2 medium Onions(finely chopped)
- 400 g Tomatoes(chopped or crushed)
- 3 cloves Garlic(minced)
- 1/4 cup Cilantro(chopped)
- to taste Salt
- to taste Black pepper
- 100 ml Water
👨🍳 Instructions
- 1
Pat the cleaned fish dry with paper towels. Make a few shallow slits on each side of the fish.
💡 Tip: Dry fish fries better and prevents splattering. - 2
Season the fish generously inside and out with salt and pepper. Dredge each fish in flour, shaking off any excess.
💡 Tip: Ensure the fish is evenly coated with flour. - 3
Heat enough vegetable oil in a large skillet or frying pan over medium-high heat to generously coat the bottom. Carefully place the fish in the hot oil.
💡 Tip: The oil should be hot enough that the fish sizzles immediately. - 4
Fry the fish for about 5-7 minutes per side, or until golden brown and cooked through. Remove from the pan and drain on paper towels.
⏱️ 10-14 minutes💡 Tip: Adjust cooking time based on the size of the fish. - 5
In the same pan (or a separate one), add a little oil if needed. Sauté the chopped onions until softened, about 5 minutes.
⏱️ 5 minutes - 6
Add the minced garlic and cook for another minute until fragrant. Then, add the chopped or crushed tomatoes, salt, pepper, and water.
⏱️ 1 minute - 7
Bring the sauce to a simmer and cook for about 10-15 minutes, or until the sauce has thickened slightly. Stir in the chopped cilantro just before serving.
⏱️ 10-15 minutes💡 Tip: Taste and adjust seasoning as needed. - 8
Serve the fried fish hot, generously topped with the tomato and onion sauce.
💡 Tip: This dish is often served with rice or funge.
💡 Pro Tips
- ✓Use fresh fish for the best flavor and texture.
- ✓Don't overcrowd the pan when frying the fish; cook in batches if necessary.
- ✓The sauce can be made slightly ahead of time and reheated.
🔄 Variations
- Add a pinch of piri-piri (chili) to the sauce for a spicy kick.
- Incorporate some bell peppers into the sauce for added color and flavor.