Steamed fish with fish gravy
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Steamed fish with fish gravy
  Fish    Gravy    African    Seafood  
Last updated 6/12/2012 1:01:35 AM. Recipe ID 24890. Report a problem with this recipe.
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      Title: Steamed fish with fish gravy
 Categories: African, Seafood, Ceideburg 2
      Yield: 4 Servings
      1    Whole red snapper or
           -similar fish, 2 to 4
           -pounds, gutted and split
           With the head on
      1    Lime
      1 ts Salt
      1 ts Freshly ground pepper
      8    Garlic cloves, minced
      2 tb White wine vinegar
      1    Fresh hot pepper, minced
      2 md Onions, thinly sliced
      1 sm Green pepper, thinly sliced
      1 lb Shrimp
      1    Fish head
      3 c  Water
      1    Stalk celery
      2 tb Vegetable oil
      1 c  Flour
      1    Bay leaf
    1/2 ts Thyme
  Here's one that I though you might like as it's African in origin.
  Looks pretty tasty to me!  Although it calls the fish "steamed" it
  would probably be more accurate to call it braised.
  Wash the fish with the juice of the lime.  Rinse, drain and pat dry.
  Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward
  toward the head.
  Make a mixture of the salt, pepper, 2 cloves of the garlic, the
  vinegar and a little of the minced hot pepper.  Grind to a paste. Rub
  the gashes and the inside surfaces of the fish with the paste. Place
  the fish in a flat glass baking dish and cover with the onions
  (reserving a few), the green pepper and the remaining garlic and hot
  pepper. Marinate for one hour.
  Meanwhile, shell the shrimp, reserving the shells.  Coarsely chop the
  shrimp and set aside.  Place the shells and the extra fish head in a
  large saucepan with the water, reserved onion and celery.  Simmer for
       15    minutes.
  Heat the oil in a large cast-iron skillet.  Shake the marinade off
  the fish and dredge the fish in flour.  Fry quickly, for 3 to 4
  minutes on each side, until golden brown but not done.  Lower the
  heat and add the marinade vegetables.  Pour in 2 cups of the
  fish-shrimp stock. Add the bay leaf, thyme and a little more salt and
  pepper. Cover and simmer gently for 15 to 20 minutes.  Remove the
  fish and vegetables with a slotted spoon to a serving dish.  Set
  aside and keep warm.
  Add 2 tablespoons flour to the skillet and stir.  Cook slowly,
  scraping the bottom of the skillet, until the gravy starts to
  thicken. Strain the gravy and return it to the now clean skillet. Add
  the shrimp and cook until they turn pink and the gravy is thick.
  Serve the shrimp gravy over the fish.
  Serves 4 to 6.
  From the "Family of the Spirit Cookbook:  Recipes and Remembrances
  from African-American Kitchens," by John Pinderhughes (Simon and
  Schuster. 1990).
  The author recommends that if you can't get another fish head,
  decapitate the fish and use it to make the stock.  Snapper is called
  for but he says that Hawaiian relatives of snapper ++onaga, opakapaka
  or ta'ape can be substituted as can Pacific rockfish.
  Posted by Stephen Ceideburg; January 23 1991.

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Recipe ID 24890 (Apr 03, 2005)

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