Poisson-Chat à la Sauce d'ArachideCatfish in Peanut Sauce

Name: Poisson-Chat à la Sauce d'Arachide (Catfish in Peanut Sauce)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Congo (Brazzaville)
Ingredients: 700 g Catfish (cut into large pieces); 800 ml Coconut Water; 120 g Peanut Paste; 180 g Onion (finely chopped); 12 g Garlic (crushed); 30 ml Palm Oil; 1 pcs Hot Chili (whole); 9 g Salt; 2 g Black Pepper; 30 ml Lime Juice

Tender catfish simmered in a light broth of coconut water, onion, garlic, and peanut paste, finished with lime for a gentle balance of richness and brightness.

Prep

15m

Cook

35m

Serves

Estimated

Nutrition

Per serving

486kcal

Calories

42g

Protein

27g

Fat

20g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

700g
Catfish (cut into large pieces)
800ml
Coconut Water
120g
Peanut Paste
180g
Onion (finely chopped)
12g
Garlic (crushed)
30ml
Palm Oil
1pcs
Hot Chili (whole)
9g
Salt
2g
Black Pepper
30ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the palm oil in a pot over medium heat.
02
Add the onion and cook until soft, then stir in the garlic and cook briefly.
03
Pour in the coconut water and bring it to a gentle simmer.
04
Add the catfish and hot chili and cook gently so the fish keeps its shape.
05
Mix the peanut paste with a little hot broth until smooth, then stir it back into the pot.
06
Continue simmering until the broth thickens lightly and the catfish is fully cooked and the fish reaches 63°C (145°F).
07
Season with salt and black pepper.
08
Stir in the lime juice off the heat and serve immediately.

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