Cookbook:Nigerian Smoked Fish
| Nigerian Smoked Fish | |
|---|---|
 | |
| Category | Fish recipes |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Nigerian smoked fish is mostly used in preparing Nigerian soups, such as okra soup, bitterleaf soup, and ora soup.
Ingredients
[edit | edit source]Equipment
[edit | edit source]Procedure
[edit | edit source]- Gut the fish and remove the gills. Wash well to remove any residual blood or guts.
- Season the fish with a little bit of salt, and rub in the seasoning.
- Bend the fish into a circle, with the fish tail inside of its mouth. Use a toothpick to secure the fish in this shape.
Oven method
[edit | edit source]- Wrap the prepared fish in aluminum foil.
- Bake the fish for about 15 minutes.
- Remove the foil from the fish. Set the oven to grill or broil, and broil the fish for about 10 minutes until browned.
Grill method
[edit | edit source]- Grease and preheat the grill.
- Place the prepared fish on the grill, and cook until browned.