Kariba bream fish stew
MY family usually enjoys my grilled garlicand-herb kariba bream as well as the fried, moist and tasty versions of the fish.
When l prepared the stew below, they loved it. It was so delicate and it flaked as we cut through it.
You can enjoy this fish, which serves four or five and can be cooked in 35 minutes,with sadza, rice or potatoes.
However, the preparation of the fish (removing the scales and fins), is not fun.
Ingredients
◆ 1,2kg Kariba bream, gutted;
◆ 1/2 medium onion;
◆ 3 medium tomatoes, grated;
◆ 2 cloves garlic, finely chopped;
◆ 1 teaspoon salt;
◆ 3 tablespoon oil;
◆ 1/4 tsp curry powder;
◆ 2 tablespoons tomato sauce;
◆ 2 tablespoons sweet chilli sauce;
◆ 60ml water;
◆ 1 tablespoon spring onion, chopped; ◆ A sprinkle of freshly ground black pep
per.
Equipment
◆ Sharp knife; ◆ Chopping board; ◆ Teaspoon; ◆ Non-stick frying pan; ◆ Slotted spoon.
Instructions
◆ Get your ingredients together.
◆ Wash and de-scale your fish. Cut it into medium sized pieces, and season with 3/4 teaspoon salt.
◆ Heat two tablespoons of oil in pan. ◆ Add the fish skin side down (in batches if you must, so that your fish is not crowded. A crowded pan causes uneven
distribution of heat).
◆ Fry for about three minutes on medium high heat or until the skin is a bit crispy and golden brown on the sides. Flip it over and do likewise on the other side. ◆ If cooking in batches, repeat process until
all the fish is cooked.
◆ Remove from pan and set aside, sprinkle
lemon juice over all the pieces and cover. ◆ Using the same pan, add one tablespoon of oil, onions, garlic and curry powder. Fry for about two minutes.
◆ Add the tomatoes, 1/4 teaspoon salt, tomato paste, tomato sauce and sweet chilli sauce.
◆ Stir and allow to cook for another two
minutes.
◆ Add water and stir. Return the fish to
the pan, gently placing it into the sauce. ◆ Close pan and gently simmer on low heat
for three to five minutes.
◆ Sprinkle spring onion and freshly ground
black pepper on top before serving. Enjoy! — Zimbokitchen.com