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Ingredientes
- 2 x bream, or possibly similar fish, around 600 g, de-headed and gutted
- 10 x spring onions, sliced lenthways
- 4 x tomatoes, blanched, skinned and finely minced
- 3 tsp tomato puree
- 1 lrg red chilli, seeded and sliced lengthways
- 60 gm root ginger, peeled and finely minced
- 4 Tbsp. fresh coriander, finely minced
- 2 Tbsp. chives, finely minced
- 3 Tbsp. soy sauce
- 2 x lemons, quartered tsp salt and freshly grnd black pepper, mixed
- 3 Tbsp. groundnut oil
- 3 tsp mint, finely minced
Direcciones
- Mix chives and coriander together. Rub salt and pepper inside fish, and pack each with the herb mix. Squeeze the juice of two lemon quarters into each cavity. Barbecue the fish over warm coals for about 7 min on each side.
- Set fish aside, and keep it warm till serving.
- Chad is noted for its freshwater fishing industry, and the waters of both its large lake and broad rivers are prolific. Among the fish caught here are Nile perch and pike, large carp, tilapia, bass and bream. In this recipe, the fish is not scaled, as the scales protect the tender, delicate flesh from burning in the fierce heat of the barbecue.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 154 | |
| Calories from Fat 100 | 65% |
| Total Fat 11.38g | 14% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 705mg | 29% |
| Potassium 457mg | 13% |
| Total Carbs 13.77g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.82g | 3% |
| Protein 3.25g | 5% |
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