Nigerian Smoked Fish
Nigerian smoked fish is mostly used in preparing Nigerian soups, such as okra soup, bitterleaf soup, and ora soup.
- Prep
- 16 min
- Cook
- 37 min
- Total
- 53 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Toothpicks
Equipment
Oven
Equipment
Grill
Procedure
Gut the fish and remove the gills. Wash well to remove any residual blood or guts.
Procedure
Season the fish with a little bit of salt, and rub in the seasoning.
Procedure
Bend the fish into a circle, with the fish tail inside of its mouth. Use a toothpick to secure the fish in this shape.
Procedure
Wrap the prepared fish in aluminum foil.
Procedure
Bake the fish for about 15 minutes.
Procedure
Remove the foil from the fish. Set the oven to grill or broil, and broil the fish for about 10 minutes until browned.
Procedure
Grease and preheat the grill.
Procedure
Place the prepared fish on the grill, and cook until browned.
Photo: Fquasie · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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