This recipe is taking way back to Côte d’Ivoire: Yum. I decided to smoke my fish without using any spice of flavors. The only ingredient I used was salt and that is it. I use my barbecue grill to cook my fish. Back in Côte d’Ivoire the ladies smoking the fish will cover it while cooking to lock in the wood/Charcoal flavor. Smoked fish there can be eaten as it is with Attieke (cassava couscous), rice, plantain or put into sauces. I like having smoked fish into palm oil sauce and paired with fufu (pounded plantain).
This time, I decided to smoke the fish myself with some Alloco (fries plantain) and fresh smashed vegetables. For the first time smoking your fish you might have a hard time rolling your fish and locking it in place. Do not worry I struggle too the first time and now, I am on an advanced level. I always get fresh fish from the market and for the plantain I decided to go with the Speed’Loco brand. Their products are life savers: easy to use and no preservatives.
Smoked Fish Fried Plantain
- Charcoal grill
- Wooden skewers.
- 2 Mackerel
- 500 g Alloco Speed'Loco
- 1 Onion
- 1 Tomato
- 4 Habanero pepper optional
- 1 Seasoning cube Maggi
- Frying oil
- Make sure the fish is clean on the inside and wash it well. Turn on your grill
- Roll the fish and insert the tail into the head.
- Use a wooden skewers and poke through the cheek passing through the tail to the other side of the cheek.
- Cut the excess wooden skewers.
- Lightly salt the fish and put them on the grill for 1.5 hour. Close the grill while cooking.
- Cut onion tomato and smash them in a mortar with the peppers, salt and seasoning cube.
- Into hot oil fry the plantain.
- Put plantain into skewers (optional presentation), add fish and pepper sauce.