Chez Fadi
Cameroonian and West African cuisine reinterpreted
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Recipes with fish

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salmon
Fish dishes

Holy Week Special | Juicy Salmon Steak

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This week is particularly important in both the Christian and Muslim worlds, because, as in previous years, Holy Week falls within the month of Ramadan. Therefore, it's always a very special time for my whole family. We are a multicultural and multireligious blended family, and we fully embrace this diversity. While I have been fully fasting since the beginning of Ramadan, my husband, as he does every year at this time, focuses specifically on the Passion of Christ during the last week of Lent. Each of us lives our faith wholeheartedly, and we support each other as much as we are able. Since I have to conserve my energy during Ramadan, he gladly supports me by temporarily taking on more of my family responsibilities. In return, I also give him my full attention during this week of Lent. For Christians, Lent is a…

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sea ​​bream
from the oven

Oven-grilled sea bream (gilt-headed bream) with bobolos (cassava bread)

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I love fish! Whether grilled, fried, smoked, in soup, sauces, or just as it is. I've already posted several fish recipes here on the blog. Things like sea bass with gratinated tomatoes, a duo of baked tilapia, or fish in sauces like Mbongo Tchobi… And there will be more to come. Perhaps it's because I grew up in Littoral, not far from the coast – in Duala – and fish was simply on the menu several times a week. I love trying different fish and preparation methods. Luckily, there are so many (edible) fish species "like fish in the sea," so I never had to worry about getting bored with fish recipes. The list is long, and today it's sea bream – also known as gilthead bream. Brief profile of the gilthead seabream: Name: gilthead seabream (also known as gilt-head seabream), scientifically Sparus aurata. Genus: Seabreams / Sparus. Origin/Habitat: Coastal areas of the North Atlantic, Mediterranean Sea. Maximum size and weight: Magnificent specimens up to…

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Thieb
from the oven

Baked Tilapia Duo | Duo of baked tilapia

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Hast Du gewusst? Tilapia ist eine Gattung afrikanischer Buntbarsche. Der Gattungsname leitet sich von „thlapi“ ab, einer allgemeinen Bezeichnung für Fisch in den Bantusprachen. [Quelle: Wikipedia] Ich kenne Tilapia schon in meiner zarten Kindheit. Es wurde oft geräuchert gekauft und in Tomatensauce, Sauce Pistache oder anderen Saucen gekocht. Frische Tilapia habe ich früher selten gegessen. Erst in Deutschland habe ich sie für mich entdeckt und die gehören zu meinen Lieblingsfische. Der schwarze Tilapia hat eine fester Konsistenz, während der rote eher eine zarte Konsistenz hat. Welche ich bevorzuge??? Schwere Entscheidung. Ich würde sagen Geschmackssache. Eins weiß ich aber, beide Sorten esse ich am liebsten gebacken oder gegrillt. Heute teile ich mit Dir eines meiner liebsten Tilapia Rezepte. Viel Spaß beim Nachkochen! Zubereitung Den Fisch putzen, waschen und trocken tupfen. Dann Einschnitten im Fisch machen, damit die Marinade später gut hinein geht. Danach gut und überall salzen. Jetzt mit Magic Sauce und Etwas Öl gut einreiben und…

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