Ingredients
The fish base:
- White fish fillets: (e.g. Tilapia, Cod or Sea Bream)
- Oil: For cooking the mixture
“Nokoss” (spice paste):
- Garlic: 4 to 5 pods
- Onions: 2 large onions (finely chopped)
- Green pepper: ½ (diced)
- Seasoning: Salt, black pepper and broth (optional)
- Condiments: 1 tablespoon mustard, 1 teaspoon honey (for a touch of sweetness) and 1 tablespoon tomato paste
- Flavoring: 1 bay leaf
Instructions
1. Prepare the fish
- Chop the raw fish: Place the raw fish pieces in a mortar or food processor.
- Add the spices: Add some of the garlic and salt to the fish.
- Pile/Mix: Grind until the fish reaches a consistency of very fine chopped flesh.
2. Blow up the base
- Heat the oil in a frying pan over medium heat.
- Add the chopped onions and fry them until they are tender and translucent.
- Add the minced fish in the pan. Crush it with a spatula during cooking to avoid large chunks forming.
3. Add the flavors (The sauce)
- Season with salt, pepper and bay leaf.
- Incorporate the tomato paste, followed by the mustard and of honey.
- Add the dice green pepper and the rest of the garlic.
- Continue cooking, stirring frequently, until the fish is cooked through and the flavors are perfectly blended.
4. Presentation suggestions
Serve this chopped fish in a neat and friendly presentation:
- Place the cooked fish in the center of a bed of lettuce fresh.
- Surround it with washers of tomatoes, of cucumbers andhard boiled eggs.
- It is often served with side dishes such as fries, a beet salad or a corn salad.
Chef’s tip: The secret of this dish lies in the balance between the acidity of the mustard and the slight sweetness of the honey, which perfectly softens the strong taste of the fish