Swahili Pan-fried Fish

Name: Swahili Pan-fried Fish
Yield: Serves 6–8
Ingredients: 2–3 tablespoons Zanzibar Spice Mix; a knob of butter; 900 g/2 lb fresh firm-fleshed fish fillets, cut into chunks; 2 tablespoons grated fresh coconut or desiccated coconut, soaked in water and squeezed dry; 2 tablespoons coconut oil or ghee; 2 tablespoons grated fresh coconut or desiccated coconut, soaked in water and squeezed dry; 2 tablespoons grated fresh coconut or desiccated coconut, soaked in water and squeezed dry; 2–3 garlic cloves, finely chopped; 2 tablespoons coconut oil or ghee; zest and juice of 1 grapefruit or green orange; 1–2 green chillies, finely chopped; a small bunch of fresh coriander, finely chopped; zest and juice of 1 grapefruit or green orange; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1–2 limes, cut into quarters

With Zanzibar Spice

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

My memory of fish at the East African coast was eating it pan-fried in spices with fresh coconut and citrus fruits. So deliciously fresh and tasty, it still plays with my mind today. You can use any firm-fleshed fish and shellfish you like for this dish and flavour it generously with aromatic Zanzibar Spice Mix or Indian garam masala. I would go for a tingling whisky with sweet spice and citrus notes on the palate to accompany this dish. The Oban 14, Mortlach 12, and Scapa would be good one

Ingredients

Fish course
Pescatarian
East Africa
Gluten-free

Ingredients

Method