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Nigerian Smoked Fish

Nigerian smoked fish is mostly used in preparing Nigerian soups, such as okra soup, bitterleaf soup, and ora soup.

Source and licence

"Nigerian Smoked Fish" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Smoked_Fish, revision 4508882), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Smoked_Fish&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4508882

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Gut the fish and remove the gills. Wash well to remove any residual blood or guts.
  2. Season the fish with a little bit of salt, and rub in the seasoning.
  3. Bend the fish into a circle, with the fish tail inside of its mouth. Use a toothpick to secure the fish in this shape.
  4. Wrap the prepared fish in aluminum foil.
  5. Bake the fish for about 15 minutes.
  6. Remove the foil from the fish. Set the oven to grill or broil, and broil the fish for about 10 minutes until browned.
  7. Grease and preheat the grill.
  8. Place the prepared fish on the grill, and cook until browned.