Nigerian Grilled Croaker

Name: Nigerian Grilled Croaker
Total time: 90 min
Cuisine: Nigerian
Ingredients: 1 whole croaker, 800 g–1 kg cleaned weight, scaled and gutted, gills removed; head and tail on; 1 large (about 200 g) red bell pepper, stalk and seeds removed; 1 small (about 100 g) red onion, peeled; 1 Scotch bonnet pepper, stalk removed; use half for less heat; 3 cloves garlic, peeled; 15 g fresh ginger, peeled; 3 tbsp, plus 1 tsp for the tray vegetable oil; 1 tsp dried thyme; 1 tsp smoked paprika; ½ tsp mild curry powder; 1 tsp vegetable bouillon powder; ¼ tsp fine salt; ¼ tsp ground black pepper; 1 lemon; Up to 2 tbsp, only if needed water for cooking or reheating the pepper sauce

NigerianMedium90 min2 portions15 min prep40 min cook & finish

Allergens: Fish. Check the bouillon and curry powder labels for additional allergens.

"Smoky pepper crust, tender flakes and a warm Scotch bonnet kick."

Whole croaker with a smoky pepper crust, tender flakes and the warmth of Scotch bonnet, ginger and garlic.

Origin

Nigeria · Whole croaker, oven-roasted with a grill finish.

Part of the Nigerian Table.

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