At a glance

• Category: Main Course
• Meal: lunch

Ingredients

• Whole Fish — 2
• Ripe Plantains — 4 l
• Scotch Bonnet Peppers — 3-4
• Red Onion — 1 l
• Fresh Ginger — 1
• Garlic (minced) — 3 G
• Seasoning Cubes — 2
• Salt — 1 teaspoon
• Black Pepper — 1/2 teaspoon
• Vegetable Oil — 1/4 cup
• Tomatoes — 2

Method

• 1. Prepare the Fish: Rinse the fish thoroughly under cold water. Pat dry with paper towels. Make 2-3 deep diagonal slits on both sides of each fish, ensuring not to cut all the way through. This helps the marinade penetrate.
• 2. Make the Marinade: In a blender or food processor, combine 2-3 scotch bonnet peppers (to taste), half of the large red onion (roughly chopped), ginger, garlic, 1 seasoning cube, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons of vegetable oil. Blend until a smooth paste is formed. If too thick, add a tiny bit of water.
• 3. Marinate the Fish: Generously rub the marinade all over the fish, ensuring it gets into the slits and inside the cavity. For best results, cover and refrigerate for at least 30 minutes, or up to 2 hours. If short on time, marinate for 15 minutes at room temperature.
• 4. Prepare the Plantains: Peel the ripe plantains. If they are very large, you can slice them in half lengthwise. Set aside.
• 5. Preheat Grill: Preheat your charcoal grill, gas grill, or oven broiler to medium-high heat. If using a charcoal grill, allow coals to ash over. Lightly oil the grill grates to prevent sticking.
• 6. Grill the Fish: Place the marinated fish on the preheated grill. Grill for 10-15 minutes per side, or until the fish is cooked through, flaky, and has a nice char. The internal temperature should reach 145°F (63°C). Baste occasionally with any leftover marinade or a little oil.
• 7. Roast the Plantains: While the fish is grilling, place the peeled plantains directly on the grill grates alongside the fish (or on a baking sheet if using an oven). Roast, turning every 5-7 minutes, until they are soft, caramelized, and have a slightly charred exterior. This typically takes 20-30 minutes.
• 8. Make the Pepper Sauce (Optional but Recommended): In the blender, combine the remaining 1-2 scotch bonnet peppers, the other half of the red onion (roughly chopped), and optional tomatoes. Blend until relatively smooth. Heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. Pour in the blended pepper mixture and fry for 5-7 minutes, stirring occasionally, until the sauce reduces slightly and the raw taste is gone. Season with the remaining 1 seasoning cube and salt to taste.
• 9. Serve: Arrange the grilled fish and roasted plantains (Boli) on a platter. Serve immediately with the spicy pepper sauce on the side. Enjoy the authentic taste of Nigerian street food!

Health benefits

• Provides high-quality protein for tissue building
• Grounding for the nervous system
• Spices support digestive fire

Indications

• General debility, need for grounding, or Vata-related depletion.

Suitable doshas

• vata

Pathya (supportive)

• Suitable for those with high physical activity and strong digestive capacity.

Apathya (avoid)

• Avoid in cases of skin inflammation, high Pitta, or during the summer season.

Contraindications

• Avoid if suffering from skin conditions or high Pitta symptoms.

Frequently asked questions