Catfish and Carrot Sauce

Catfish is popular in Nigeria today, because of the boom in catfish farming, both as home-farming and in large scale fish farming. Catfish is high in protein,vitamins and moderate in fat

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Prep Time 30

Cook Time 20

Total Time 50

Course Appetizer

Cuisine Nigerian, West-African

Servings

Ingredients

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

Instructions

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.

Notes

As with all fish, ensure the catfish is fresh and fit for human consumption. If you are not using the fish same day it is hatched from the farm, freeze it until ready for use. But remember, fish does not endure temperature fluctuations in the fridge.
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.

Keyword Fish

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