Capitaine is the French name for the Nile Perch, one of the commonest freshwater fish in Senegal and Mali. La Capitaine Sangha is another one of Mali’s traditional signature dishes. It is prepared with Nile perch fish and is served with whole fried plantains, rice and a hot chilli sauce. As a fish, Nile perch has a moist and medium-firm texture and is mild flavoured. The raw fillets of Nile perch are pinkish in hue but once cooked, they give a snow-white appearance. Nile perch is typically cooked on the bone with heat and tail intact.
Prep time: 20 minutes/Cook time: 30 minutes/Serves 4
Ingredients:
4 whole nile perch (or any solid white freshwater fish), cleaned and scaled
200g (½ tin) crushed or chopped tomatoes
4 small, fresh, tomatoes
leaves from a few springs of fresh thyme, chopped
1 small to medium bunch of flat-leaf parsley
2 hot green chillies (habaneros for preference)
½ onion cut into large chunks
1 tbsp fresh garlic
1 tbsp fresh ginger
Vegetable oil
Salt and freshly-ground black Pepper
2 large plantains (or unripe bananas), peeled and sliced
Method:
Cut deep slashes, to the bone, in both sides of the fish (this will help it cook evenly). Season both inside and out with salt and black pepper.
Heat oil in a deep frying pan or wok to a depth of half the thickness of the fish. Once the oil is smoking add the fish and cook, turning occasionally to cook evenly, until done (about 12 minutes). Once cooked, drain on kitchen paper then set aside to keep warm.
Combine the tomatoes, thyme, parsley, chillies and onion in a blender. Pulse to chop then blend until smooth. Season to taste with salt and black pepper.
Pour off most of the oil used to fry the fish. Add the garlic and ginger to the pan and fry for 1 minute then pour in the tomato and chilli puree. Add a little water if needed, bring to a simmer and cook for 10 to 15 minutes, until the sauce has thickened and no longer tastes raw. Add the fish to the simmering sauce and allow to heat through.
In a deep saucepan add the remainder of the oil used to fry the fish. Once hot add the plantain (or unripe banana) slices and fry for about 5-8 minutes, turning half way through until golden brown and cooked.
Serve the fish with the sauce and the fried plantains.
