Name: Nile Perch Nyembwe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: For 4 people
Cuisine: African
Ingredients: Oil for deep-frying; Salt and pepper; 1 tbsp dried shrimp powder; 400 g (14 oz) palm kernel pulp (see tip); 3 tbsp orange nokoss; Plain (all-purpose) flour, for coating; 2 green chillies; Baby spinach leaves; 300 g (10½ oz) crabs (velvet crab), halved; 100 g (3½ oz) okra; 3 spring onions (scallions); 1 kg (2 lb 4 oz) Nile perch, sea bass or barramundi fillets

Preparation info

For
4
people

Difficulty
Medium
Ready in
1 hr 15

Appears in

Saka Saka

By Anto Cocagne and Aline Princet

Published 2022

About

Ingredients

100 g (3½ oz) okra
3 spring onions (scallions)

Method

Preparation

Cut the okra in half lengthways and cut the spring onions into quarters. Heat the oil for deep-frying.

Clean the fish. Cut the fillets in half, season with salt and pepper and coat with flour before deep-frying in the hot oil until golden. Drain the fish pieces on paper towel.

Sweat the nokoss and 1 tbsp of the palm kernel pulp in a flameproof casserole dis