Use any type of fish, whether Trout, Salmon, King fish, even fish fillets. I purchased fish at the seaside and paid extra to get them scraped and gutted.Even so, before cooking them I always do the final cleaning and also wash them in vinegar and water solution (2 tbsp. vinegar mixed with 4 cups of water) or lime and water solution (juice of 1 lime mixed with 4 cups of water), put to drain for about 2 minutes. Pat dry and cut both sides of each fish (not very deep)
Fishes : Porgie, also called bream (silver white colour), three goat fishes and one butterfish
You should never over-seasoned seafood, especially fish, because fish has a mild to medium flavour. If strong flavour condiments are use to season fish, it will over power the taste of the fish. Seafood should be lightly season with mild to medium flavour condiments.
1 tsp. salt
1 tsp. Paprika (mild flavour)
1/2 tsp. dried Marjoram (medium flavour)
1/2 tsp. dried Basil (medium flavour)
1/2 tsp. Oregano (medium flavour)
Marjoram, Oregano, and Basil, use for intensity of flavour
1/4 tsp. black pepper (strong flavour)
Enough oil for frying
1 stalk scallion, chopped
1 sprig fresh thyme
Piece of hot pepper
Half of 1 small onion, chopped
1 tbsp. ketchup (optional)
1 cup water (to cook the seasonings)
1 tbsp. margarine or butter
In a small container, mix the salt and condiments together. Rub a small amount of the condiments inside of each fish as well as in the cuts of each fish. Put the fishes in a container. Cover and set aside for 10 minutes.
Put a skillet or Dutch pot with enough oil over medium heat to hot, meanwhile, dry 2 fishes with a piece of paper towel. It is important to dry the fishes with a piece of paper towel to prevent them from sticking to the bottom of the pot and also to prevent splatter. Oil and water do not mix. You can also flour the fishes but I am not doing that. Lower the heat to low.
Place 2 fishes in the hot oil (depending on the size of the pot or skillet) Fry each side of the fishes until lightly browned (not too dry) Remove fried fishes from the pot and place on a plate. Continue the steps until all the fishes have been fried.
Pour off all the oil from the pot. Melt the margarine or butter, sauté the onion, hot pepper, scallion, thyme for a couple of seconds. Add the 1 cup of water. Cover the pot and cook the seasonings until the liquid is reduce to more than half. Adjust the taste by adding salt, add the ketchup if using. Stir. Place the fishes into the pot, spoon over the gravy onto the fishes. Continue to simmer until the gravy is reduced to your suit. Remove from heat. Serve with your favourite food.