One of the reasons why I like chili sauces is that they’re so handy in the kitchen. I can create delicious meals effortlessly, they’re great condiments for fast foods, add instant heat when preparing other stews, and are a wonderful marinade for chicken, meat, and fish. Today I’m inspiring you with one of easy-baked dinners, which is packed with flavor and the best part is, it’s so easy to make. I used sole fish here but any kind of fish will do. I served my baked fish with mango salsa, lettuce & red onions salad, baked potato wedges, and plantains. Another serving idea was with #abolo. This was so delicious! For a video recipe of the chili sauce click here. For a video illustration of this baked fish meal click here.
Baked Fish with Roasted Bell Pepper Chilli Sauce in Banana Leaf
Ingredients
- Fish of choice ( sole, red fish, tilapia etc)
- Banana leaves (alternatively aluminum foil can be used)
- 10 Spice Blend (seasoning of choice)
- Salt to taste
Instructions
- Preheat oven to 200 degrees Celsius
- Place fish on banana leaves if using, or aluminum foil. Ensure it’s big enough to be able to create a seal. I’ll recommend using banana leaves as it adds another dimension of flavor to your baked fish. Banana leaves can be found in most Chinese grocery shops.
- Season fish with a pinch of AVK Ghanaian 10 Spice Blend And salt. You can skip this as your chili sauce is packed with flavor although I recommend this step for maximum flavor.
- Add a dollop of the roasted bell pepper chili sauce and rub it into the fish.
- Wrap the banana leaves around the fish or if using aluminum foil, bring the edges together and seal it. You can bake the fish straight away or let it season for a couple of hours. This is a prep stage that can be done to save you time and energy after a long day's work. Although it’s no work at all prepping this fish for the oven.
- Bake the fish at 180 – 200 degrees Celsius for about 20 minutes or till there’s no pink flesh, depending on your size fish. The fish should be nice and moist.
