Grilled Croaker Fish with Ugba and Uziza/Utazi Sauce

I remember my last visit to Calabar, a town where a lot of fish and other seafood are consumed, I noticed a lot of road-side grilled fish spots and I must say I took the opportunity to enjoy some good quantity of fish during this visit.

The other thing that caught my attention was the sauce that was used to accompany the fish, which was basically Uziza and Utazi leaves fried in oil. On another visit to Port Harcourt it was grilled fish with Ugba (sliced oil bean seed) that dotted the landscape. So today I bring into your home my fusion of the taste of Port Harcourt and Calabar grilled fish.

For the grilled fish I did mine on a charcoal grill but of course you can do this in the oven. Scaly fish is my recommendation for this recipe as they do better with grilling.

The interesting angle to this dish is the use of palm oil as part of the rub for the grilling as we are pairing the fish with Ugba and semi ripe plantain. This dish could easily be your weekend treat. So keep calm eat your grilled fish and balance with a glass of Chapman. Enjoy.

 

Recipe

Ingredients

4 small size while fish

2 cooking spoons Palm Oil

Dry pepper to taste

1/2 teaspoon Ginger powder

3 cups chopped Uziza leaves

1/2 teaspoon Uziza seeds

1/4 cup chopped Utazi leaves

Seasoning cubes to taste

Salt to taste

 

How to make Grilled Fish

1. Mix the oil, pepper, seasoning, salt and ginger and set aside to use as rub for the fish
2. Clean the fish, make slits on the sides, and rub the fish with the palm oil pepper mix
3. Set fish aside to marinade for about 30 minutes.
4. You can now start to grill your fish until it is fully cooked and charred in some areas. When grilling start with low heat so the fish cooks through before increasing the heat to char some of the skin of the fish
5. Serve with Ugba, roasted semi ripe plantain and Uziza/Utazi sauce.

 

Method for making the Uziza/ Utazi sauce

1. Blend together 2 cups chopped Uziza, 1/4 cup Utazi leaves and 4 pieces Scotch Bonnet Pepper.
2. Heat 2 cooking spoons palm oil and fry the blended vegetables. Add crayfish seasoning to taste or 1 tablespoon crayfish powder and salt to taste.
3. Fry the sauce until the oil starts to appear on top then taste and correct seasoning.
4. Spread on the fish and serve.