1 hr 15
By Anto Cocagne and Aline Princet
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