West Africa and the Caribbean share a love of fish. Cooked and eaten whole, the fish’s head and tail are seen as delicacies. This means the fish must be very fresh and a lot of trust placed in your fishmonger, which is no problem in Brixton Village.
Recently taken over, Ilias’ Fish used to be known as Dagon’s, and was run for many years by the larger-than-life character of
I use either red snapper or its more glamorous cousin, the rainbow snapper for this dish. Pick ones with bright eyes and shiny gills and ask the fishmonger to clean and descale them. Give the fish a quick rinse and then slash three or four cuts in the skin on either side of each one.
Combine the garlic, ginger, chilli, 2 teaspoons of the dried crayfish, 2 teaspoons of the lemon zest and some salt and pepper with the vegetable oil to make a paste. Rub this all over the snappers and marinate in the fridge for up to 4 hours.
Put your foil parcels on the baking tray into the oven, and
Serve with the pickled garden eggs and cho cho.
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