For the fish:
1 whole fish, about 8 inches long, such as changu, sea bass or red or white snapper
3 small limes, washed
2 cloves garlic, peeled
½ teaspoon salt
1 teaspoon cumin
½ teaspoon freshly ground pepper
Chopped greens and slices of tomatoes, green peppers and onions for garnish
Cook's notes: Changu is a fish common to Tanzanian waters, and white snapper comes from southern Asia.
Prepare the fish: Make three slits on both sides of fish and place in baking dish. Roll limes under palm of your hand on hard surface to release juices. Cut limes in half and squeeze over fish. Grate garlic over fish. Sprinkle salt over fish and into slits. Press garlic and lime pulp into the slits. Sprinkle cumin over fish, and press into the slits. Press juice into fish with the back of a spoon. Add black pepper to marinade and press into fish.
Let fish marinate about 15 to 30 minutes, turning fish once or twice. Pour off the marinade into a separate bowl, to add to vegetable sauce.
Cook the fish: Put fish on rack over a drip pan in hot oven set on broil, and grill about 20 minutes until exterior is crisp and flesh is flaky.
Place on a platter big enough to hold fish and vegetable sauce.
For the vegetable sauce:
Makes 1½ to 2 quarts, depending on vegetable sizes
3 baby eggplants, washed and peeled
8 small plum tomatoes, washed and peeled
1 green pepper, washed, cut in half with seeds removed
1 medium onion, peeled
¾ cup water
1 teaspoon salt, plus additional salt to taste
1 small lime, washed
1½ cups coconut milk, fresh or canned (if canned, stir before pouring)
Prepare the sauce: Thickly slice eggplants, tomatoes and green pepper and put in large pot. Thinly slice onions and add to pot.
Add water and 1 teaspoon salt to pot and place over medium heat. Stir in reserved fish marinade. Squeeze juice of the lime into the sauce.
Continue to cook and stir, until vegetables soften, mashing as you stir. Add coconut milk, little by little, while stirring constantly. Add additional salt as needed. If sauce looks pink instead of orange-red, add more tomatoes.
Stirring constantly, bring sauce to a full boil and remove from heat. Spoon over grilled fish.
Presentation: Cover fish with slices of tomatoes, chopped greens, sliced green pepper and sliced onion. Serve hot.
½ teaspoon salt
1 teaspoon cumin
½ teaspoon freshly ground pepper
Chopped greens and slices of tomatoes, green peppers and onions for garnish
Cook's notes: Changu is a fish common to Tanzanian waters, and white snapper comes from southern Asia.
Prepare the fish: Make three slits on both sides of fish and place in baking dish. Roll limes under palm of your hand on hard surface to release juices. Cut limes in half and squeeze over fish. Grate garlic over fish. Sprinkle salt over fish and into slits. Press garlic and lime pulp into the slits. Sprinkle cumin over fish, and press into the slits. Press juice into fish with the back of a spoon. Add black pepper to marinade and press into fish.
Let fish marinate about 15 to 30 minutes, turning fish once or twice. Pour off the marinade into a separate bowl, to add to vegetable sauce.
Cook the fish: Put fish on rack over a drip pan in hot oven set on broil, and grill about 20 minutes until exterior is crisp and flesh is flaky.
Place on a platter big enough to hold fish and vegetable sauce.
For the vegetable sauce:
Makes 1½ to 2 quarts, depending on vegetable sizes
3 baby eggplants, washed and peeled
8 small plum tomatoes, washed and peeled
1 green pepper, washed, cut in half with seeds removed
1 medium onion, peeled
¾ cup water
1 teaspoon salt, plus additional salt to taste
1 small lime, washed
1½ cups coconut milk, fresh or canned (if canned, stir before pouring)
Prepare the sauce: Thickly slice eggplants, tomatoes and green pepper and put in large pot. Thinly slice onions and add to pot.
Add water and 1 teaspoon salt to pot and place over medium heat. Stir in reserved fish marinade. Squeeze juice of the lime into the sauce.
Continue to cook and stir, until vegetables soften, mashing as you stir. Add coconut milk, little by little, while stirring constantly. Add additional salt as needed. If sauce looks pink instead of orange-red, add more tomatoes.
Stirring constantly, bring sauce to a full boil and remove from heat. Spoon over grilled fish.
Presentation: Cover fish with slices of tomatoes, chopped greens, sliced green pepper and sliced onion. Serve hot.
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