You can use catfish as a whole, in fillets or as nuggets for this recipe. Any way you cook it, you get the full richness of nutrients in the fish. To achieve a carrot-based consistency, use 3-part carrot, 1-part tomato. This sauce can be eaten with rice, potato or yam dishes. Whether you like cat or not, you will love this catfish and carrot sauce.
Catfish and Carrot Sauce
- 200 g Catfish
- 2 medium Tomatoes
- 6 medium Carrot
- 45 ml Vegetable oil
- 2 medium Garlic
- 2 cube Seasoning
- ½ tsp Salt
- 3 small Cayenne pepper
- 1 medium Onions
- 1 large Red bell pepper
- ½ small Lemon
- 1 medium Cucumber
PREPARING THE CATFISH
- Wash catfish thoroughly with potash, maize or wheat chaff as the skin is very slimy.
- Cut into desired size.
- Place on a tray and allow water to dry off, for 10 minutes.
- Wash cayenne pepper, onion, red bell pepper and blend.
- Pour in a bowl and add seasoning, salt, fresh garlic and lemon.
- Marinade for 20 minutes. Grill fish for 15 minutes (or bake if you prefer).
MAKING THE CARROT SAUCE
- Wash, cut carrot and tomatoes into small cubes.
- Use three-part carrot, one-part tomato.
- Blend both carrot and tomatoes until smooth. Pour in a sauce pan.
- Add the marinade juice (from your fish marinade), seasoning and salt to the pot. Stir-fry until you get a thick consistency.
- Wash and cut carrots into big chunks.
- Add cut carrot into the carrot and tomato sauce. Continue to stir until carrot is tender. Remove from heat.
- Serve sauce in a soup bowl and add catfish. Garnish with a vegetable or herb of choice.
Before use, assess fish for awful odor, change in color and feel. Any doubt about safety of the fish should make you avoid use.
Fish contamination could lead to very serious gastroenteritis and food poisoning. Exercise caution.