White Snapper Fish Sauce

The scarcity and high cost of tomatoes in Nigeria is real at the moment. Many cooks have learnt how to manage the use and stretch things a bit. I know that some of us are bulking up the stews and Jollof rice with onion and tomato purée which by the way is not getting cheaper. White Snapper Fish Sauce is the dish that comes in handy at this moment .

Whilst we hope that the price of tomatoes will tumble down, not that I have too much hope as past experience has thought me that food prices do not observe the law of gravity. I have tried to bring to this blog as many none tomato sauces as possible. White Snapper Fish Sauce is one of such dishes. You may also consider another interesting offering which is Fish in Onion Sauce.

I must say today’s sauce happened because I had a lot of spring onion at home sent to me by a friend and as you know when you are cooking for a very small family frail vegetables like spring onion do not keep for too long. For  small quantities of left over spring onion though you can place the onion root downwards in a water container and leave in a cool place with some sun light and it remains alive and fresh for a couple of days.

For the coconut and spring onion sauce it was one of the easiest recipes you can turn out from the kitchen.

I used canned coconut milk which makes things even easier, besides it is creamier than when you use the fresh coconut for this recipe. On the contrary I will always use fresh coconut for my coconut rice.

The quantities of ingredient in this dish will have to be by eye measure depending on the number of people you are cooking for and the quantity of fish you have. I noticed that the coconut milk dries up quite fat so you need to have some extra can at home just in case you need to increase the quantity of sauce.

So grab some fish and get cooking… White Snapper Fish Sauce

 

Recipe for  White Snapper Fish Sauce

Ingredient 

4 segments Fish

1 can Coconut Milk

2 -3 cups chopped Spring Onion

1/4 cup green Chillies

One  table spoon chopped fresh Ginger

1 -2 yellow or Cameroon Pepper (chopped)

One  cooking spoon vegetable Oil

Fish or chicken seasoning cubes to taste

Salt to taste

 

How to Cook?

1. Season the fish with some freshly grated ginger and salt and allow to marinade for about 15 minutes
2. Heat the oil and fry the fish to brown slightly on the outside  .
3. The fish may not have cooked through, this is okay all you want is to brown the fish. The final cooking will be done in the coconut milk
4. In the remaining oil used in frying the fish, add ginger and yellow pepper and fry for a minute , then add the spring onion, green Chilli. Add chicken seasoning to taste and fry for 2 minutes also.
5. Pour in the coconut milk and return the fish to the pan.
6. Lower the heat and cook for about 5 minutes or until the fish cooks through. Taste again and correct for seasoning and salt.
7. Serve your White Snapper in Coconut and Spring Onion sauce with rice. I choose to jazz up my rice with some chicken seasoning and Tumeric.