Pescado con Tres Salsas
Pescado con Tres Salsas, meaning 'fish with three sauces,' is a flavorful dish that highlights the importance of seafood in Equatorial Guinea's coastal cuisine. This dish typically involves fish (often grilled or fried) served with three distinct sauces, showcasing a variety of flavors and textures. It's a versatile dish often accompanied by rice, cassava, or boiled plantains, reflecting a harmonious blend of land and sea resources in everyday dining.
🧂 Ingredients
- 4 x 200g Firm White Fish Steaks(e.g., kingfish, swordfish, mackerel, barramundi, or swai)
- 125 ml Lime Juice
- 2 cloves Garlic(crushed and finely diced)
- 1 small Scotch Bonnet or Habanero Chili(minced or pounded to a paste (or 2 green chilies))
- 3 tbsp Palm Oil or Coconut Oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black Pepper(freshly ground)
- For the Sauces (example: Peanut, Spinach, Avocado)
👨🍳 Instructions
- 1
Rinse the fish steaks and pat them dry with paper towels. Season liberally with salt and pepper.
- 2
In a glass or ceramic dish, combine the fish with lime juice, crushed garlic, and minced chili. Turn the fish to ensure it's evenly coated. Cover and marinate in the refrigerator for at least 1 hour and 30 minutes.
- 3
While the fish is marinating, prepare your three sauces. (Note: Specific sauce recipes are not detailed here but can be found in broader Equatorial Guinean cuisine resources.)
- 4
Preheat a grill or barbecue to medium-high heat. Drain the fish from the marinade, pat dry again, and brush with palm or coconut oil.
- 5
Grill the fish for about 4 minutes per side, or until cooked through and flaky. Cooking time will vary depending on the thickness of the fish.
- 6
Arrange the grilled fish on a plate and serve immediately with the three prepared sauces. Typically served with rice, cassava, or boiled plantains.
💡 Pro Tips
- ✓Ensure your fish is fresh for the best flavor.
- ✓Adjust the amount of chili to your preferred spice level.
- ✓The three sauces can vary greatly; common components include peanut butter, spinach, tomatoes, onions, garlic, and sometimes avocado or coconut milk.
🔄 Variations
- Instead of grilling, the fish can be pan-fried.
- Experiment with different types of firm white fish.
- The 'three sauces' can be adapted based on available ingredients and regional preferences.