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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Nigeria

Nigerian Smoked Fish

60 minutes

Nigerian smoked fish is mostly used in preparing Nigerian soups, such as okra soup, bitterleaf soup, and ora soup.

Suits: Pescatarian. Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • Mackerel fish
  • Salt

Method

  1. Gut the fish and remove the gills. Wash well to remove any residual blood or guts.
  2. Season the fish with a little bit of salt, and rub in the seasoning.
  3. Bend the fish into a circle, with the fish tail inside of its mouth. Use a toothpick to secure the fish in this shape.
  4. Wrap the prepared fish in aluminum foil.
  5. Bake the fish for about 15 minutes.
  6. Remove the foil from the fish. Set the oven to grill or broil, and broil the fish for about 10 minutes until browned.
  7. Grease and preheat the grill.
  8. Place the prepared fish on the grill, and cook until browned.