One of the things that I'd prayed about concerning my future partner was that he would naturally have a love for fish! Yes, fish :-D! For the longest time, I thought that I would eventually end up with someone from the Lake Side. I had planned on how I'd eat fish all day every day and eventually pass the genius gene from Omega 3 to my children!
At some point, I thought I was delusional until I realised that the guy I had a crush on for a whole year loved fish! Gosh! I got to understand how love can be patient. By the way, I couldn't afford to tell him I liked him because I knew that I could lose his friendship and to me, our friendship was worth more than the emotional things I felt towards him. Our first unofficial date was at a fish restaurant at Nyayo Stadium. I didn't expect him to invite me for lunch as he'd just returned from a work trip but this date marked the beginning of our love story and the end of my never-ending crush on him!
We've now made it a culture to enjoy fish ever so often...fried, roasted, stewed, oven baked, crumb coated... You name it! I recently came across this recipe and tried it out with a number of adjustments.
I enjoy a nice crunch on the outside and a savoury tender taste on the inside and this recipe gives you just that. To achieve this, I use corn flour (Unga ya ugali) as I didn't have breadcrumbs at hand, but I think using cornflour gave me the crunch I was looking for.
I also love spices but I went a bit subtle on the spices this time. I went for everyday spices in quantities that didn't subdue the natural taste of fish.
I also advise you make a small batch for one meal and if some remain, you could create a mayo dip to go with the fish. They tend to be slightly bland the following day without a nice dip.
You can enjoy the fish with rice or mashed potatoes and a side of stir-fried vegetables.