Steamed Fish With Fish Gravy Recipe
Servings: 4
Ingredients
- 1 whl red snapper or possibly similar fish, 2 to 4 pounds, gutted and split
- Â Â With the head on
- 1 x Lime
- 1 tsp Salt
- 1 tsp Freshly grnd pepper
- 8 x Garlic cloves, chopped
- 2 Tbsp. White wine vinegar
- 1 x Fresh warm pepper, chopped
- 2 med Onions, thinly sliced
- 1 sm Green pepper, thinly sliced
- 1 lb Shrimp
- 1 x Fish head
- 3 c. Water
- 1 stalk celery
- 2 Tbsp. Vegetable oil
- 1 c. Flour
- 1 x Bay leaf
- 1/2 tsp Thyme
Directions
- Here's one which I though you might like as it's African in origin.
- Looks pretty tasty to me! Although it calls the fish "steamed" it would probably be more accurate to call it braised.
- Wash the fish with the juice of the lime. Rinse, drain and pat dry.
- Cut 3 or possibly 4 diagonal gashes in each side of the fish, cutting forward toward the head.
- Make a mix of the salt, pepper, 2 cloves of the garlic, the vinegar and a little of the chopped warm pepper. Grind to a paste.
- Rub the gashes and the inside surfaces of the fish with the paste.
- Place the fish in a flat glass baking dish and cover with the onions
- (reserving a few), the green pepper and the remaining garlic and warm pepper. Marinate for one hour.
- Meanwhile, shell the shrimp, reserving the shells. Coarsely chop the shrimp and set aside. Place the shells and the extra fish head in a large saucepan with the water, reserved onion and celery. Simmer for 15 min.
- Heat the oil in a large cast-iron skillet. Shake the marinade off the fish and dredge the fish in flour. Fry quickly, for 3 to 4 min on each side, till golden but not done. Lower the heat and add in the marinade vegetables. Pour in 2 c. of the fish-shrimp stock. Add in the bay leaf, thyme and a little more salt and pepper. Cover and simmer gently for 15 to 20 min. Remove the fish and vegetables with a slotted spoon to a serving dish. Set aside and keep hot.
- Add in 2 Tbsp. flour to the skillet and stir. Cook slowly, scraping the bottom of the skillet, till the gravy starts to thicken. Strain the gravy and return it to the now clean skillet.
- Add in the shrimp and cook till they turn pink and the gravy is thick.
- Serve the shrimp gravy over the fish.
- Serves 4 to 6.
- The author recommends which if you cannot get another fish head, decapitate the fish and use it to make the stock. Snapper is called for but he says which Hawaiian relatives of snapper onaga, opakapaka or possibly ta'ape can be substituted as can Pacific rockfish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 478g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 87 | 24% |
| Total Fat 9.8g | 12% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 184mg | 61% |
| Sodium 786mg | 33% |
| Potassium 537mg | 15% |
| Total Carbs 36.0g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.59g | 2% |
| Protein 31.8g | 51% |
