Saturday, April 14, 2012

Tanzanian Smothered Baked Fish

Modified from a dish called Samaki Wa Kukuango. The original dish used a steam broiling method; baking seemed more practical for a small family.

A whole fish that weighs approximately 1kg.
2 tsp. salt
1 tsp. coarse red pepper (or to taste)
2 Tbsp. butter
1 cup diced onions
1 cup diced tomatoes

Scale and clean fish very carefully. (Sellers will usually scale it for you.) Remove head if desired and cut gashes 2 inches apart across the entire fish.

In a small bowl, combine the salt, garlic, and red pepper. Rub into the gashes thoroughly. Allow to stand for 15 minutes.

In a skillet melt the butter and saute the onions and tomatoes till softened. Place the fish in a baking pan.

Spread the onion mixture all over the fish. Bake at 350~ for 20 to 30 minutes or until fish is done.

Move the sauce to one side of the fish. Cut from behind the front fin, along the spine to the tail and lift one fillet to a plate. Lift the skeleton away and lift the second fillet. Remove as much of the bones as possible.

Spread the onion mixture over the top of the fish as a garnish. Serve with rice or couscous, with the sauce, and with lemon slices.