There’s nothing like serving a light dish in the evening to reduce the impact of summer’s heat. This dish comes from Uganda. In East Africa, the recipe is made with a whole fish, either with or without the head. It works well with red snapper.
Fresh Steamed Fish
Recipe adapted from Cooking the East African Way
by Bertha Vining Montgomery and Constance Nabwire
1/4c vegetable oil
2 medium onions, peeled and chopped
1 clove garlic, peeled and chopped
3 medium tomatoes, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 lb fish fillets or 1 whole fish, approximately 2 lbs
In a large frying pan, heat the oil over medium heat for 1 minute. Add onions and saute until transparent. Add garlic, tomatoes, salt and pepper. Mix well. Place fish in the center of the tomato mixture. Cover and simmer for about 25 minutes, or until the fish is tender and flaky.