This fish is coated in an insanely delicious sweet-and-spicy sauce. Peppered fish is a must-make and a guaranteed hit at African parties.
I’ve been eager to share this peppered fish recipe for a while, and a friend’s recent reaction convinced me to post it now.
My friend, a Cameroonian, had never tried peppered fish before. She tasted it for the first time at a church event and instantly fell in love—she ate so much she felt a little embarrassed. Someone at the event introduced her to the variety of fish commonly used for this dish: Pacific whiting, also known as hake. After trying it, she loved it and even brought me a box to try. Friends who share great food discoveries are the best!
The recipe here uses Pacific whiting (hake), but any white fish will work if you can’t find it. Choose a slimmer fish when possible so the rich spicy tomato sauce penetrates every nook and cranny.
This is my version of Nigerian peppered fish: sweet, spicy, and drenched in an epic sauce. I love serving it with fried ripe plantains or french fries, but it also makes a great appetizer on its own for guests or parties.
How to Make Nigerian Peppered Fish
Step 1: Cut each fish into 3–4 slices. Rinse thoroughly and pat dry. Season with salt, garlic powder, ginger powder, and onion powder.
Step 2: Deep-fry the fish until golden and cooked through.
Step 3: Make the sauce from red bell pepper, tomatoes, onions, garlic, ginger and white pepper. Blend the vegetables into a puree, fry the puree in hot oil until it reduces and the sauce begins to stick to the pan, then add seasoning and the fried fish. Let everything simmer together so the fish absorbs the sauce.
Serve warm with your preferred side or simply enjoy it on its own. I paired mine with coconut rice, but fried potatoes, fried plantains or plain rice are all excellent choices.
Wishing you a happy new month and an amazing end of year—enjoy this dish and share it with loved ones.
Peppered Fish
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Ingredients
- 2 pounds whole hake or any white fish (about 1 kg)see notes
- 5 tomatoes
- 1 red bell pepper
- 2 habaneros (hot peppers)
- 1 medium onion
- 1 stem green onion
- 5 garlic cloves, peeled
- 1/2 inch ginger root, peeled
- 2 small seasoning/stock cubes (Maggi)
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 cup oil (plus more for deep frying)
Dried spices for seasoning fish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon onion powder
Instructions
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Cut fish into 3–4 slices each. Wash thoroughly and pat dry with paper towels.
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Season the fish with 1/2 teaspoon salt, garlic powder, ginger powder and onion powder. Mix to coat and set aside.
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Heat oil in a large pot or wok and deep-fry the fish until golden brown on each side (about 8 minutes total). Remove and place on paper towels to absorb excess oil.
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In a blender, combine tomatoes, onion, bell pepper, garlic, ginger and green onion. Blend into a smooth puree.
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Heat one cup of oil in another pot on high for about 5 minutes, then pour in the puree. Cook for about 10 minutes until the sauce reduces and begins to stick to the bottom of the pot.
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Add 1/2 teaspoon salt, the seasoning cubes and ground white pepper. Stir well.
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Add the fried fish to the sauce and stir to coat evenly. Let simmer together for about 3 minutes, then turn off the heat.
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Enjoy warm.
Notes
2. If you prefer no bones, use fish fillets instead of whole fish.
3. For extra flavor, season the fish and refrigerate to marinate overnight before frying.
Nutrition
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