Fried Fish In Peanut Sauce Cameroon Recipes

THAI TILAPIA WITH PEANUT SAUCE

Thai Tilapia with Peanut Sauce image

Five ingredients and 20 minutes is all you need to make these Asian- style tender fish filletsin a skillet for a delicious dinner - serve with vegetables.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

2 teaspoons canola or vegetable oil
1 bag (1 lb) frozen stir-fry vegetables (about 4 1/2 cups)
1 tablespoon canola or vegetable oil
4 tilapia fillets, about 1/2 inch thick (about 1 1/4 lb)
4 tablespoons peanut sauce

Steps:

In 12-inch nonstick skillet, heat 2 teaspoons oil over high heat. Add frozen vegetables; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Divide vegetables among 4 dinner plates; cover to keep warm.
Add 1 tablespoon oil to same skillet; reduce heat to medium-high. Add fish fillets; cook 3 minutes. Turn fish; spoon and spread 1 tablespoon peanut sauce over each fillet to cover. Cook about 4 minutes longer or until fish flakes easily with fork. Serve fish with vegetables.

Nutrition Facts : Calories 260, Carbohydrate 9 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g

FRIED FISH IN PEANUT SAUCE (CAMEROON)

Fried Fish in Peanut Sauce (Cameroon) image

This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. I did take a few liberties with this recipe, since the original version called for dried shrimp (I don't recommend it). Instead, I used bonito flakes (the main ingredient in Japanese miso soup) and fresh salad shrimp.

Provided by GiddyUpGo

Categories African

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 -2 tablespoon palm oil
1 lb sole (save the head) or 1 lb red snapper, washed, patted dry, and cut into serving size pieces (save the head)
2 -3 garlic cloves, minced
1 teaspoon coriander
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg, grated
salt (to taste)
black pepper (to taste)
1 1/2 teaspoons dried shrimp, ground into a powder (I used bonito flakes)
1 1/2 teaspoons dried shrimp, whole (I used fresh salad shrimp)
1 tablespoon peanut oil
1 onion, finely sliced
1 -3 chili pepper, cleaned
1 cup no-sugar-added peanut butter

Steps:

Heat the palm oil on a skillet and fry the fish with half the garlic, turning once. When the fish is cooked through, remove from heat and drain on paper towels.
Mix the coriander with the ginger, nutmeg, salt, pepper and fish flakes (or ground dried shrimp if using).
Now bring four cups of water to a boil. Add the fish head and the spice/dried fish mixture. Note: I used fish stock instead of water, because I didn't have the head.
In another skillet, heat the peanut oil and fry the onion with the remaining garlic. When the onion is brown, reduce the heat and add the chili pepper. Now add the fish.
Remove the fish head from the broth and add the peanut butter. Stir until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens.
Add the sauce to the fish and onions and garnish with the remaining dried shrimp, if using (I just used fresh salad shrimp). Cook until heated through.
Serve over boiled white rice with sese plantains.

Nutrition Facts : Calories 159.5, Fat 9.2, SaturatedFat 2.9, Cholesterol 51.2, Sodium 339.1, Carbohydrate 4.4, Fiber 0.8, Sugar 1.9, Protein 14.8

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