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Degue Recipe

Name: Ayoka African Cuisines Degue Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 kg whole red snapper, scaled and gutted; 3 tbs fresh lime juice; 1.5 tsp salt; 0.5 tsp black pepper; 4 each Garlic cloves, minced; 1 tbs ginger, grated; 0.5 each scotch bonnet or habanero pepper, finely chopped (optional for heat); 0.25 cups fresh cilantro (coriander) leaves, chopped; 1 each tomato, thinly sliced; 1 each onion, thinly sliced; 1 cups vegetable oil (for frying); 0.5 cups all-purpose flour (light dusting); 0.125 tsp freshly ground cloves or a small pinch of nutmeg (optional, West African touch); 2 each ripe plantains (yellow with black spots); 0.5 cups vegetable oil (for frying); 0.25 tsp salt; 4 each fresh lime wedges; 2 tbs extra cilantro leaves

Inspired by Ayoka African Cuisine

Time50m

Serves4

red snapper with optional side

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Ingredients

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Red Snapper (Degue)

2.2 lb (1 kg) whole red snapper, scaled and gutted

3 tbs Fresh lime juice

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

4 each Garlic cloves, minced

1 tbs Ginger, grated

1/2 each scotch bonnet or habanero pepper, finely chopped (optional for heat)

1/4 cups fresh cilantro (coriander) leaves, chopped

1 each tomato, thinly sliced

1 each onion, thinly sliced

1 cups vegetable oil (for frying)

1/2 cups all-purpose flour (light dusting)

1/8 tsp freshly ground cloves or a small pinch of nutmeg (optional, West African touch)

Optional Side — Fried Plantains

2 each ripe plantains (yellow with black spots)

1/2 cups vegetable oil (for frying)

1/4 tsp Celtic sea salt

Garnish & Serving

4 each fresh lime wedges

2 tbs extra cilantro leaves

Method

Red Snapper (Degue)

Prepare the fish

Rinse the whole red snapper under cold water and pat dry thoroughly with paper towels. Make three diagonal slashes on each side of the fish about 1/2 inch deep — this helps flavor penetrate and ensures even cooking.

Make the marinade

In a bowl combine lime juice, salt, black pepper, minced garlic, grated ginger, chopped scotch bonnet (if using), chopped cilantro, and a pinch of ground cloves or nutmeg (if using). Stir to blend.

Marinate

Rub the marinade inside the cavity and into the slashes of the fish. Arrange thin tomato and onion slices both inside the cavity and along the top of the fish. Cover and refrigerate for 20–30 minutes (do not exceed 1 hour for whole fish to avoid 'cooking' the fish with the lime).

Dust and heat oil

When ready to cook, lightly dust the fish with the all-purpose flour, shaking off excess. Heat vegetable oil in a large skillet or deep frying pan over medium-high heat until shimmering (about 180°C / 350°F). There should be enough oil to come up the side of the fish but not necessarily deep fry completely — about 0.5–1 inch of oil is fine for pan-frying; use more oil if you prefer deeper frying.

Fry the fish

Carefully slide the fish into the hot oil. Fry for 6–8 minutes on the first side without moving it to get a golden crust. Using two spatulas or tongs, carefully flip the fish and fry another 5–7 minutes until the flesh is opaque and flakes easily and the skin is crisp. Internal temperature should reach 63°C (145°F). If the fish is large, cover the pan with a lid for the last few minutes and reduce heat to medium to ensure it cooks through without burning the exterior.

Drain and rest

Transfer the cooked fish to a plate lined with paper towels to drain excess oil. Let it rest 2–3 minutes.

Serve

Place the fish on a serving platter. Spoon any remaining tomato and onion slices from the marinade over the fish, sprinkle extra chopped cilantro and serve with lime wedges.

Optional Side — Fried Plantains

Peel the ripe plantains and slice them on the diagonal into 1/2-inch (1–1.5 cm) thick pieces.

Heat 1/2 cup vegetable oil in a skillet over medium heat until shimmering. Add sliced plantains in a single layer (cook in batches if needed). Fry 2–3 minutes per side until golden-brown and caramelized.

Remove to paper towels to drain, sprinkle lightly with 1/4 teaspoon salt, and serve warm alongside the fish.

Garnish & Serving

Arrange fish and plantains (if using) on a large platter. Garnish with extra cilantro leaves and lime wedges. Squeeze fresh lime over the fish immediately before eating for the best flavor.