Fried Fish In Peanut Sauce Cameroon Recipes

Steps:

• Heat the vegetable oil in a large non-stick frying pan over moderate heat. Cook the salmon fillets (2 pieces at a time), until they're golden and just done, 3 to 4 minutes on each side depending on the thickness. About 2 minutes before the salmon is done, add the garlic slices to the oil to flavor the fish. (If the fillets are thick, cover and cook a few minutes longer.) Remove the salmon and garlic and drain on paper towels.
• Combine the cucumber with the basil in a small bowl. Place a small amount of the cucumber mixture on individual plates. Arrange the salmon fillet on top and garnish with the cucumber mixture and sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of the Ginger-Lime Sauce, top with peanuts and serve immediately.
• Combine the garlic, chiles, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Let the flavors develop by setting the sauce aside for 30 minutes before serving.

Steps:

• Heat the palm oil on a skillet and fry the fish with half the garlic, turning once. When the fish is cooked through, remove from heat and drain on paper towels.
• Mix the coriander with the ginger, nutmeg, salt, pepper and fish flakes (or ground dried shrimp if using).
• Now bring four cups of water to a boil. Add the fish head and the spice/dried fish mixture. Note: I used fish stock instead of water, because I didn't have the head.
• In another skillet, heat the peanut oil and fry the onion with the remaining garlic. When the onion is brown, reduce the heat and add the chili pepper. Now add the fish.
• Remove the fish head from the broth and add the peanut butter. Stir until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens.
• Add the sauce to the fish and onions and garnish with the remaining dried shrimp, if using (I just used fresh salad shrimp). Cook until heated through.
• Serve over boiled white rice with sese plantains.