Ingredients
- The Fish:
- 1 large whole fish (Sea Bream, Snapper, or Thiof), cleaned and scaled.
- The Marinade (Nokoss):
- 4–5 cloves of garlic
- 1 tbsp black peppercorns
- 1 tbsp mustard
- 1 bouillon cube (optional)
- A splash of vinegar or lemon juice
- 2 tbsp vegetable oil
- Salt to taste
- The Onion Garnish & Side:
- 2 onions (thinly sliced)
- 1 tbsp mustard
- A pinch of black pepper
- Fresh lime or lemon wedges
- Fresh parsley for garnish
Instructions
1. Prepare the Fish
Wash the fish thoroughly with water and lemon/vinegar to remove any scent. Make 3 to 4 deep diagonal incisions (slashes) on both sides of the fish. This allows the heat and the marinade to get inside.
2. Make the Marinade
In a mortar and pestle, crush the garlic, peppercorns, salt, and bouillon until it forms a smooth paste. Stir in the mustard, oil, and vinegar.
3. Seasoning
Rub the marinade all over the fish, making sure to push plenty of the paste into the deep cuts you made and inside the belly cavity. Let it sit for at least 20 minutes to absorb the flavors.
4. Grilling
- On the Grill (Traditional): Place the fish on a hot grill. Cook for about 8–12 minutes per side (depending on the size) until the skin is crispy and charred and the flesh is opaque.
- In the Oven: You can also bake it at 200°C (400°F) for 25 minutes, then turn on the broiler/grill function for the last 5 minutes to get that “Lakk” (charred) effect.
5. Prepare the Onion Topping
While the fish is grilling, sauté the sliced onions in a small pan with a bit of oil, mustard, and pepper until they are soft and slightly caramelized.
6. Serving
Place the grilled fish on a platter, top it with the sautéed onions, and serve with fresh lime wedges. It is commonly eaten with vermicelli (Sombi), Attiéké, or salad and fries