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This is a dish from Cameroon that is made with a fish called dorade, which is similar to sea bass or dorada.
The dish also incorporates shrimp or prawns, and uses interesting sweet ingredients such as ginger and nutmeg, so it has a sweet and spicy flavor.
It’s best served over rice with plantains.
Here's how;
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What you need
- palm oil
- one whole fish (daurade, porgy, bream, or similar), washed, patted dry, and cut into serving size pieces (save the head)
- two or three cloves of garlic, minced
- one spoonful coriander
- one-half spoonful ground ginger
- one-half spoonful nutmeg, grated
- salt (to taste)
- black pepper (to taste)
- smoked or dried shrimp or prawns (or fish); half of it ground into powder and half for garnish
- peanut oil
- one onion, finely sliced
- one to three chile peppers, cleaned
- one cup peanut butter (natural or homemade)
What you do
- Heat a few spoonfuls of palm oil in a skillet. Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper.
- Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp (or fish).
- In a saucepan bring four cups of water to a boil. Add the fish head and the spices and ground dried shrimp (or fish). Reduce heat and let simmer.
- Heat a few spoonfuls of peanut oil in a clean skillet. Fry onion and remaining garlic until browned. Add chile pepper. Reduce heat. Add the fried fish to the onion-garlic mixture.
- Remove fish head from broth. Strain broth if desired. Add peanut butter. Stir until smooth. Simmer over low heat until it is thickened into a sauce. Pour the thickened sauce into the skillet over the fish and onions. Add remaining dried shrimp (of fish). Simmer together for a few minutes.
- Serve fish and sauce over boiled Rice, with boiled Plantains
See this clip on how to DIY Batagor fried fish dumplings in peanut sauce, Bali street food.