Cameroonian Grilled Fish

🧂 Ingredients

• 1 whole Fish

  scaled, gutted and rinsed
• ¼ medium Onion
• 2 Green onion
• 2 Garlic cloves
• ½ thumpsize Ginger
• ½ teaspoon Black pepper

  whole or ground
• ½ teaspoon White pepper

  whole or ground
• 5-7 Njangsang seeds
• 1 African nutmeg
• 1 Contry onion
• 1 stick Fresh Parsley
• 1 leaf Leeks
• 2 sprigs Basil
• ½ Green bell pepper
• 1 teaspoon Salt
• 1 small Seasoning cube
• ¼ cup Oil

Instructions

• 1 Make deep diagonal slits on both sides of the fish and pat dry with a paper
  towel.
• 2 Combine all the ingredients in a blender and blend until smooth.
• 3 Marinade the fish, making sure the marinade penetrates deep into the skin,
  belly, and head. Cover and let it marinate for 1 hour—overnight. Five minutes
  before the marination is over, preheat the grill or oven to 400℉.
• 4 If more marinate is left, transfer it to a saucepan and simmer until some water
  dries for 5 minutes. Add a little more oil because you need it to baste the fish
  when grilling and as a dipping sauce. If no more marinate, use only oil to baste
  the fish.
• 5 Depending on the thickness, grill fish on each side for 5-7 minutes, and baste
  it often so it doesn't dry out. The fish is done when the flesh is opaque and
  flakes easily with a fork.
• 6 Remove and transfer to a plate. Serve with your choice of side.

Nutrition Info