Crispy Grilled Fish with Spicy Tomato Sauce

Ingredients

In this Nigerian adaptation of Daing na bangus, the traditional Filipino marination process is replaced with a blend of Nigerian spices, including ginger, garlic, and chili powder. Additionally, the original Filipino dish is typically fried, while this Nigerian version calls for grilling the fish to achieve a crispy texture. The spicy tomato sauce is also a unique addition, providing a tangy and spicy element that complements the grilled fish. We alse have the original recipe for Daing na bangus, so you can check it out.

• 2 large bangus (milkfish) fillets 2 large bangus (milkfish) fillets
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the Spicy Tomato Sauce: For the Spicy Tomato Sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 1 cup tomato puree 1 cup tomato puree
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 tablespoon vinegar 1 tablespoon vinegar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine ginger paste, garlic paste, chili powder, salt, and ground black pepper.
2. 2.
   Rub the mixture onto the bangus fillets, ensuring they are evenly coated. Let them marinate for 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Brush the grill grates with vegetable oil to prevent sticking.
5. 5.
   Place the marinated bangus fillets on the grill and cook for 5-7 minutes on each side, or until the fish is cooked through and crispy.
6. 6.
   While the fish is grilling, prepare the spicy tomato sauce. Heat vegetable oil in a saucepan over medium heat.
7. 7.
   Add the chopped onion, minced garlic, and bell pepper. Sauté until the vegetables are soft and fragrant.
8. 8.
   Stir in the tomato puree, chili powder, vinegar, and salt. Simmer for 5 minutes, allowing the flavors to meld together.
9. 9.
   Remove the grilled fish from the grill and serve with the spicy tomato sauce.

Treat your ingredients with care...

• Bangus (milkfish) — Make sure to choose fresh and firm fillets for the best results. If fresh bangus is not available, you can use other firm white fish fillets as a substitute.

Tips & Tricks

• For an extra smoky flavor, you can grill the fish over charcoal instead of a gas grill.
• Adjust the spiciness of the tomato sauce according to your preference by adding more or less chili powder.
• Serve the Crispy Grilled Fish with Spicy Tomato Sauce alongside steamed rice and a side of fresh salad for a complete meal.

Serving advice

Serve the Crispy Grilled Fish with Spicy Tomato Sauce hot, garnished with fresh cilantro leaves and a squeeze of lemon or lime juice for an added burst of freshness.

Presentation advice

Arrange the grilled fish fillets on a platter and drizzle the spicy tomato sauce over them. Garnish with chopped cilantro and serve with a side of steamed rice and a fresh salad.