Suya-Crusted Whole Fish
Recipe from Brad Ogbonna
Suya is a traditional smoky and spicy seasoning that originated in Northern Nigeria, but spread to surrounding areas. Suya is synonymous with street food across West Africa. Anytime you go out at night in countries like Ghana or Nigeria, you’ll see suya stands all over with people lining up to get some. It’s smoky, nutty, and spicy, and much like most ingredients in this region, there’s no one way to make it or enjoy it. Everyone has their own particular twist, which is what makes trying multiple versions of the same food so interesting. For this particular recipe, I lend the suya spice to a whole fish instead of the usual grilled meat, but feel free to use the leftover suya spice to try on lamb, goat, chicken, or beef skewers as well.
One of my favorite dishes to make for friends is a whole fish. I grew up in Minnesota and did not eat fish for most of my life until I moved to New York City. At first, I was intimidated by cooking fish, but I soon realized it’s one of the quickest things to prepare and there’s so much you can do with it.
6 - 8
What You'll Need
Ingredients
Suya Spice Blend
- 1 cup roasted unsalted peanuts
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground ginger
- 1 teaspoon chicken bouillon powder, or 1/2 cube
Fish
- 1 whole meaty white fish (11/2 to 2 pounds), such as branzino or red snapper
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 lemon, sliced
- A few sprigs of parsley and cilantro
- 2 tablespoons butter
- 1/2 red onion, diced, for serving
Directions
Step 1
Preheat the oven to 400°F.
Step 2
Make the suya spice blend: In a medium pan, lightly toast the peanuts. Let them cool, then transfer to afood processor and process until they’re powdery.
Step 3
Add the smoked paprika, cayenne, garlic powder, onion powder, ginger, and bouillon powder and process to blend.
Step 4
Prepare the fish: Cut three slits into the fish on both sides. Rub the fish with 2 tablespoons of the olive oil and season with the salt. Rub the fish with the suya spice blend, reserving some spice for serving, and press lightly to ensure it’s entirely coated. Stuff the cavity with some lemon slices and the herbs.
Step 5
Preheat a cast-iron pan over medium-high heat for a couple minutes. Add the butter and remaining 2 tablespoons oil and heat until they shimmer. Add the fish and cook undisturbed until a blackened crust forms and it loosens from the pan, about 6 minutes.
Step 6
Gently flip the fish and transfer to the oven. Bake until the internal temperature reaches 145°F, 10 to 15 minutes.
Step 7
Remove the fish from the oven and allow it to rest before serving with more lemon slices, the diced red onion, and additional suya spice blend to taste.
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Brad Ogbonna
Professionally, Brad is a photographer and director. But he is also well-known for his involvement at Prima Brooklyn coffee shop and wine bar, hosting soirées in his garden, and being the go-to home cook in his friend group. His recipes marry the Igbo cuisine he grew up with and flavors he experiences when traveling the world for work.
