Description
A vibrant and flavorful dish combining Ofada sauce, croaker fish, and rice, capturing the essence of coastal cooking.
Ingredients
- 2 small green bell peppers
- 2 small red bell peppers
- 1 scotch bonnet pepper (as many as you can handle)
- 1 small onion
- ½ cup palm oil or oil of your choice
- 1 chicken seasoning cube
- 1 teaspoon salt
- 1 medium-sized croaker fish
- Additional salt for fish
- Lemon slices
- 2 cups of Ofada rice
- 1 teaspoon salt
- 5 cups water
Instructions
- Begin by roughly blending the green and red bell peppers, scotch bonnet, and onion in a blender or food processor.
- Aim for a chunky texture without adding water.
- In a large skillet, bleach the palm oil on medium heat for about 10 minutes.
- Cover the skillet to develop the characteristic flavor of the oil.
- Turn off the heat and let it cool for 10 to 15 minutes while still covered.
- Pour the blended pepper mix into the skillet.
- Add the salt and chicken seasoning cube to enhance the flavor profile.
- Stir and fry on medium heat for 8 to 10 minutes, occasionally stirring.
- Taste and adjust seasoning to suit your preference.
- Scoop out half of the sauce and set it aside for later use with the fish.
- Allow the remaining sauce to cook for another 5 minutes until the oil starts to float, then remove it from heat.
- Rinse the Ofada rice with warm water until the water runs clear.
- Boil the rice until soft but not mushy, then set it aside.
- Clean and gut the croaker fish if not already done.
- Rinse it with lemon slices and salt, letting it sit for a few minutes before rinsing again and patting it dry gently.
- Make shallow cuts along both sides of the fish to help the seasoning soak in.
- Season the fish with salt, covering the cuts, head, and belly area.
- Rub the fried pepper sauce all over the fish, both inside and out.
- Place lemon slices inside the belly of the fish, wrap it tightly in foil, and prepare for cooking.
- To bake, preheat the oven to 425°F (220°C) and bake the fish for 30 minutes.
- Unwrap the fish and return it to the oven for an additional 5 to 8 minutes for crispiness.
- If grilling, cook the fish covered for 20 minutes, then uncover and grill for another 8 minutes.
- If using an air fryer, cook the fish at 350°F (175°C) for 25 minutes.
- Once the fish is perfectly cooked, brush some extra sauce on top and allow it to rest for a few minutes.
- Serve the fish hot with Ofada rice and side dishes like fried plantains.
Notes
Using fresh ingredients greatly enhances flavor. Letting the fish marinate in the pepper sauce will enrich the taste.
