This fish is coated with an epic insanely good sweet and spicy sauce. Peppered fish is a must make! This is a hit at African parties but no need to wait for a party before making this. You should totally make this and enjoy at home.
Cut fish into 3-4 slices each. Wash thoroughly and pat dry with a paper towel.
Season fish with half a teaspoon of salt, garlic powder, ginger powder and onion powder. Mix well to coat and set aside.
Heat oil in a large pot or wok. Deep fry the fish until golden brown on each side. Be sure to flip when one side gets brown so the fish is evenly cooked. Cook fish in oil for about 8 minutes (about 4 minutes on each side) then remove and place on paper towel to absorb excess oil.
In a blender, put in tomatoes, onions, bell pepper, garlic, ginger and green onions. Blend into a puree.
Pour one cup of oil into another pot. Let it heat up on high for about 5 minutes then pour in puree. Let it cook for about 10 minutes until the pepper/tomato sauce shrinks and starts sticking to the bottom of the pot.
Add in half a teaspoon of salt, Maggi and ground white pepper. Stir well.
Add in fried fish and stir to ensure the sauce properly coats the fish. Let it simmer together for about 3 minutes then turn off the heat.
1. To make your tomato sauce less spicy (hot), use only 1 habanero (hot pepper).
2. If you do not like fish cooked with bones in, substitute the whole fish used in this recipe with fish fillets.
3. To make the fish extra tasty, season the fish and keep overnight in the refrigerator to marinade before frying.