Ingredients Needed for Spicy Perch with Bell Peppers and Lemon
For the veggie mixture:
2 tablespoons of olive oil
3 garlic cloves, crushed
1 tablespoon tomato paste
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 teaspoons of sugar
2 teaspoons of coriander flakes
4 garlic cloves
1 spring onion, chopped
½ cup water
For the spicy sauce:
¼ cup olive oil
2 teaspoons of turmeric
1 teaspoon paprika
For the cooked perch:
10 ounces of nile perch fillet
1 tablespoon lemon juice
4 lemon slices
1 spring onion, chopped (for garnishing)
How to Cook Spicy Perch with Bell Peppers and Lemon
- For the veggie mixture:
Add the olive oil and crushed garlic to a saucepan over low heat. Cook and stir until tender.
- Add the tomato paste, bell peppers, and sugar. Season with salt and coriander. Cook and stir for 2-3 minutes.
- Add the garlic cloves, spring onion, and water. Stir a little, cover with the lid, and simmer for 20 minutes.
- For the spicy sauce:
Add the olive oil to a smaller bowl. Season with salt and pepper. Also, add the turmeric and paprika. Mix.
- Assemble the dish:
Coat the Nile perch fillet with the spicy sauce, then drop it into the saucepan.
- Add the lemon juice, too, then place the lemon slices and add the spring onion. Cover with the lid and simmer for 5 more minutes.