Ingredients with Measurements:
- 4 medium-sized fish fillets
- 1 cup of Kilishi (dried and spiced beef jerky), finely chopped
- 1 tablespoon of vegetable oil
- 1 teaspoon of ground ginger
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the Kilishi, vegetable oil, ginger, garlic powder, smoked paprika, salt, and pepper.
3. Lay out a piece of parchment paper on a baking sheet.
4. Place one fish fillet on the parchment paper and spoon a generous amount of the Kilishi mixture on top of the fish.
5. Wrap the Kilishi mixture around the fish fillet, using the parchment paper to help you roll it up tightly.
6. Tie the Kilishi-wrapped fish with kitchen twine to keep it secure.
7. Repeat steps 4-6 with the remaining fish fillets.
8. Place the Kilishi-wrapped fish on the baking sheet and bake for 15-20 minutes, or until the fish is cooked through and the Kilishi is crispy.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 400mg
Substitutions for ingredients:
- Kilishi can be substituted with beef jerky or biltong.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Ground ginger can be substituted with fresh ginger.
- Garlic powder can be substituted with fresh garlic.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Instead of fish, you can use chicken or beef.
- You can add vegetables such as bell peppers, onions, or mushrooms to the Kilishi mixture.
- You can use different spices such as cumin, coriander, or turmeric.
Tips and tricks:
- Make sure to wrap the Kilishi tightly around the fish to prevent it from falling apart.
- If the Kilishi is not sticking to the fish, you can brush the fish with a little bit of egg wash before adding the Kilishi mixture.
- Serve with a side of rice or roasted vegetables.
Storage instructions:
Store any leftover Kilishi-wrapped fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Kilishi-wrapped fish in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Kilishi-wrapped fish on a bed of rice or quinoa with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
If the Kilishi is burning before the fish is cooked through, cover the Kilishi-wrapped fish with foil and continue baking until the fish is cooked through.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
Kilishi is a traditional Nigerian snack made from dried and spiced beef. It is commonly eaten as a snack or used as a seasoning in dishes.
Flavor profiles:
The Kilishi adds a smoky and spicy flavor to the fish, while the fish provides a mild and delicate flavor.
Serving suggestions:
Serve the Kilishi-wrapped fish as a main dish for dinner or as an appetizer for a party.
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Region: Nigerian