Red Nokoss Marinade for Fish

2 people
50 min

Among the many street foods we have in Cameroon, the top on the list is roasted fish. I cannot count the number of women who come out every evening to roast fish in my little neighborhood.Their portable grills are lined with a bed of blazing coal, alongside fish and a big bowl of a wet green paste which they guard jealously. This paste is the secret to this delicious recipe. Ill be substituting the green marinade for a tomato base marinade also known as Red Nokoss. Unlike the traditional Senegalese red nokoss, I will not be using habenero pepper.

The original recipe requires Habanero pepper. I did not use it in my version, mainly because of my kids. If you want more heat,feel free to make this addition.

Red nokoss can be used in several recipes; as a marinade for chicken and fish, a base for tomato sauce,add it to your pepper sauce for more flavor and to your jollof rice.

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Red Nokoss Marinade for Fish
Recipe details
  • 2  people
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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Ingredients

  • 1 large sea bass
  • ½ large red pepperoni (bell pepper)
  • ½ large onion
  • 1 medium tomato
  • 3 garlic cloves
  • 4 slices ginger (¼ inch thick each)
  • 2 tsp white and black pepper
  • 1 tsp curry powder
  • 2 tsp salt
  • 2 tsp seasoning powder
Instructions

Place chopped pepperoni, onion. tomato, garlic and ginger in a food processor. Blitz to a paste.
Heat up a skillet over high heat, add paste and stir continuously until liquid evaporates. This should take about 2minutes. Take out of heat and add all the other ingredients listed except the fish. Mix to incorporate.
Cut 4 diagonal slits on each side of the fish. Rub the paste generously all over ; into the slits and cavity as well.
Place on the wire rack in a hot oven and grill for 8 minutes on each side. When one side is cooked, baste with more of the marinade and flip over for the other side to cook. Take out of the oven.
Tip: When grilling, place foil paper on another oven tray underneath the wire rack. All the liquid released from the fish will drop unto the foil paper. This will save you time from cleaning the whole oven.
The rest of the seasoning can be saved in the freezer for your next grill, used as a base for your sauces, as a marinade for chicken or in jollof rice.
Winnie Khamal Macbailey
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