Hulda
If you want to know how to make a spicy oven-grilled tilapia fish without adding stock cubes, you are on the right page. Here, I will show you how to do it. I used to think that, it is not possible to grill the fish with no cubes, how wrong I was!
The oven-grilled tilapia fish goes very well with a hot sauce. You will find the instructions on how to make this sauce in the recipe described below.
How to clean the fish?
To clean the fish, you need to open the tummy with a knife and remove all the internal organs. Then use the knife and scrape any remaining innards. Sometimes, when you buy the fish, it has already been removed by the seller, but you still need to check and clean it properly.
You also need to remove the scales of the fish. To do this lay the fish on a working surface. Hold the tail of the fish with the left hand and with the right hand hold the knife, then scrape the fish with the knife from the tail to the head. After that, wash the fish under running water, then place it in a strainer.
Key African spices for the marinade
There are different ways to marinate fish. In this recipe, I am using my African way to season the fish. Here are the key African spices I use:
- Djansang also known as Akpi seeds, Munguella, Wama or Bofeko. It is used to add flavour and also to thicken the soup.
- Pebe is very important in the fish marinade. It gives the fish a nice special taste.
- White pepper enhances the taste of the fish. I prefer using the white pepper of Penja, it is recognized as the best pepper in the world. It is full of flavour, distinctly creamy and is the best seasoning for all your fish.
How to marinate the fish?
After the cleaning, cut the fish on both sides 3 to 5 times. Rub the fish with lemon in and out. Then marinate the fish with the seasoning and place it in a bowl. When you have marinated all the fish, cover it with cling film and place it in the fridge. Let it rest for at least 1 hour. If you can let it rest for a longer time (overnight), it would be better for the taste.
Oven grilled Tilapia fish
Ingredients
- 6 cleaned tilapia fishes
- 1 lemon or lime
- 1 onion
- 1 head of garlic
- 50 g ginger
- 1 tsp white pepper
- 25 seeds djansang
- 5 pebe
- 1 celery stick
- 6 branches of parsley
- salt to taste
- oil
- 1 hot pepper optional
Instructions
Grilling the fish
- Clean the fish, in and out. Wash them with enough water and place them in a strainer.
- Clean the onion, garlic, ginger and pebe. Wash them together with celery and parsley. After that place them inside a blender, add the white pepper, djansang, then blend.
- Pour 3/4 of the blended spices into a small bowl, add salt and two tablespoons of oil. Mix and adjust the salt to your taste.
- Slash the fish many times, cut the lemon, and rub the fish with it in and out. Then marinate the fish generously with the blended spices.
- Cover the bowl of fish with cling film and let it rest for at least 1 hour. The more time it rests, the better it is for the taste.
- After the resting time, place the marinated fish on the tray. Rub each fish with oil and place in the oven for about 30 minutes.
Making the hot sauce
- Pour the remaining 1/4 of the blended spices into the blender together with 3 hot peppers, and 1 onion and blend.
- Pour the mixture into a small pot and cook for about 5 minutes while stirring from time to time.
- Add oil and salt to taste, stir, and let it simmer for a few minutes.
Feel free to share this recipe with your family and friends. It will also be a great pleasure for me to see a picture of your own creation. Let’s keep in touch by following me on Youtube, Pinterest, Instagram and Facebook.
