In my review of Bought, Borrowed & Stolen by Allegra McEvedy, you’ll see that my favourite aspects of the book were Allegra’s travel memories, and her introductions to her amazing collection of knives brought back from those travels.
We did make a recipe though, choosing her Malawian Ginger & Garlic Fried Fish.
Nsomba Zokazinga Ndi Ginja Komanso Anyezi
(Ginger & Garlic Fried Fish)
- 50 grams ginger, peeled and roughly chopped
- 2 bird's eye chillies, roughly chopped
- 5 cloves garlic, peeled and roughly chopped
- 3 spring onions, roughly chopped
- 1/2 tsp paprika
- 5 tbsp groundnut oil
- 2 tbsp white wine vinegar
- 2 portion-sized fish such as red bream, about 700 grams each once gutted and scaled
- 750 ml light oil for frying
- limes, to serve
- salt & pepper
I bought Corsican bream, which were expensive, about £13.50 for two.
I omitted the chilles, for personal taste.
I substituted cider vinegar for white wine vinegar, as that’s what I had in stock.
I used considerably less oil for shallow frying.
In a blender, blitz up the ginger, chillies, garlic, spring onions, paprika and a teaspoon of salt with the groundnut oil and vinegar.
Make some deep diagonal cuts across both sides of each fish – about 5 cuts along each side.
Put about half a teaspoon of ginger paste into each slit and smear the rest on the skin and in the cavity.
Pour oil to the depth of about 1.5 centimetres into a frying pan large enough to hold both fish and shallow fry on medium high – the oil should be hot enough to make the fish fizzle when it goes in.
Fry the fish fast for about 5-6 minutes on each side until golden.
Serve straight away, with rice, salad and lime quarters.
We really enjoyed this simple dish, the flavours of the paste were balanced and full on yet didn’t overwhelm the beautiful fish. It was also very quick and simple to make.
Allegra McEvedy’s Bought, Borrowed & Stolen is published by Octopus, who provided a review copy to Kavey Eats.