Nigerian smoked fish sauce

This smoked fish sauce is a very simple and easy sauce to make and can be eaten with a variety of things. This sauce is an excellent way to incorporate more fish with all its wonderful nutrients into our diet.

I use smoked mackerel to prepare the sauce. The humble mackerel is such a versatile fish that can be used in so many different ways to produce beautiful dishes that will wow your family and friends.

Please be careful when frying the fish, because it splatters a lot, it is best you reduce the heat to minimise this. If you can’t get smoked mackerel, use fresh. It is a very easy and straightforward dish.

To prepare Smoked fish sauce

180g smoked fish (medium)
1 medium onion (1 cup chopped)
4 medium firm tomatoes (1 1/4 cups chopped)
5 scotch bonnet
1/2 cup palm oil
1 seasoning cube
salt
yam
semi ripe plantains

Place the fish in a bowl and pour warm water into the bowl, leave it to stand for 1 minute.

Drain and rinse in cold water.

Remove the head and insides, rinse the insides with clean cold water.

Break fish into large pieces and leave in a sieve to dry out a bit or pat dry with kitchen napkins.

Peel, wash and cut yams, wash and cut plantains. Place in a pot of salted water, and boil till soft. Drain into a sieve, cover and keep warm.

Chop onion, tomatoes and scotch bonnet, set aside.

In a saucepan/frying pan, put palm oil and place over medium heat. When hot, add your fish and fry until it has firmed up.

Add onions, tomatoes and scotch bonnet.

Sprinkle in seasoning cube and a little salt, stir and cook.

Initially, the vegetables will leach out some water.

The water will dry and oil will start showing, at this point the fish would have softened once more by absorbing this water. Taste your sauce and correct your seasoning.

Your Smoked fish sauce is ready. Serve sauce with boiled yam and plantain. This smoked fish sauce also pairs perfectly with boiled sweet potatoes too.

Note

• Do not use boiling hot water to wash the fish,  it will disintegrate.

You will also enjoy my Simple Mackerel in tomato sauce, Nigerian Smoked fish with greens, Mushroom Hash, mushroom sauce and Peppered mixed meat, Mixed meat in tomato sauce.

Print

Smoked fish sauce

This smoked fish sauce is a very simple and easy sauce to make and can be eaten with a variety of things.

Course Breakfast, Dinner, lunch, Main Course, Side Dish, stew

Cuisine Nigerian

Keyword peppersauce, quick meal, sauce, seafood, spicy, stew

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Ingredients

• 180 g smoked fish (medium)
• 1 medium onion (1 cup chopped)
• 4 medium firm tomatoes (1 1/4 cups chopped)
• 5 scotch bonnet
• ½ cup palm oil
• 1 seasoning cube
• salt
• yam
• semi-ripe plantains

Instructions

• Place the fish in a bowl and pour warm water into the bowl, leave to stand for one minute. Drain and rinse in cold water.
• Remove the head and insides, rinse the insides with clean cold water.
• Break fish into large pieces and leave in a sieve to dry out a bit or pat dry with kitchen napkins.
• Peel, wash and cut yams, wash and cut plantains. Place in a pot of salted water, boil till soft. Drain into a sieve, cover and keep warm.
• Chop onion, tomatoes and scotch bonnet, set aside.
• In a saucepan/frying pan, put palm oil and place over medium heat. When hot, add your fish and fry until it has firmed up.
• Add onions, tomatoes and scotch bonnet. Sprinkle in seasoning cube and a little salt, stir and cook.
• Initially, the vegetables will leach out some water. The water will dry and oil will start showing, at this point the fish would have softened once more by absorbing this water. Taste your sauce and correct your seasoning.
• Your Smoked fish sauce is ready. Serve sauce with boiled yam, plantain and boiled sweet potatoes.

Notes

Note

• Do not use boiling hot water to wash the fish,  it will disintegrate.

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