Grilled Croaker and Monica sauce

On weekends out in Lagos, one of my favorite simple pleasure would be eating grilled fish by the seaside in any of the Lagos beaches. Lekki and eleko beaches are renowned for this amazing grilled croaker fish and hot sauce made on site. They usually served with fries and and a coleslaw. I never could eat their coleslaw for fear of food poisoning but the fish and sauce was everything!!!

I really missed eating this when I came to the UK, imagine my joy when I ate the popular Monica fish at a popular Nigerian restaurant in London and it was so similar!!! Sheer bliss!!!

I've tried to hack this sauce several times and this is the closest I've come to getting that taste. I had to give myself a pat on the back as it was so damn good!!! Lol.

Ingredients 

For the sauce

2 yellow bell pepper

2 orange bell pepper

2 red bell pepper 

3 stock cubes

400ml oil (excess will be drained after cooking)

5 sticks spring onions 

*Green and red bell peppers can also be used if that's what is available to you...your sauce might be darker but it would be just as tasty. Also the fresh Cameroun pepper can be added.

* I used pepper only on the fish because of my kids. To get the knockout punch, add ata rodo/scotch bonnet pepper.

For the fish

1tsp powdered ginger

1tsp garlic powder

85ml vegetable oil or any oil of your choice 

2tsp chicken jumbo or 2 X2 chicken stock cubes 

2tsp all-purpose seasoning

1tsp thyme 

1red chilli (chopped)

Preparation

Start by washing (wash with lemon), marinating and grilling the fish. I love to marinate, then leave in the fridge overnight.. (The longer the better)

*Pour the oil into a small bowl, then add all the ingredients in..

*Next pour the mixed ingredients on the fish

*Coat evenly. Next cover with a clingfilm or nylon bag then keep in the fridge.

When you are ready, get them out and grill (Max grilling 25mins)

To prepare the sauce 

Wash and blend the peppers and spring onions (see picture on how you need to prep the spring onions )

Blend really rough, then pour into pre heating oil..

Next add in the stock, then allow to start simmering on medium heat (the sauce needs to cook for about 20 minutes so be patient) 

Make sure to stir from time to time 

After few mins, the sauce should start to look like this (oil surfacing to the top), at this point taste to know if extra stock cube is required. 

Looks so fantastic, the oil has completely surfaced, now drain the oil (you can use the oil in frying eggs or cooking another stew sauce)

All ready, served with grilled fish, fried yam and spiced fried plantain