HOW TO SEASON YOUR SEAFOOD || AFRICAN RECIPES

hello guys you're welcome to my channel again and this is k-meat foods um and today i want to i'm sure or share with us how i marinate my fish okay and today the fish our fish fish of choice is a tilapia okay before we do that make sure that my knife is sharp it's a nice sharpener so get that out of the way okay um we all know about the fish spice kemi fish spice and that's that's all i'll be using for for today's for today's job to to marry this fish um the fish is clean now let's make sure it's clean so get the the guilt out okay so it's all clean nicey it's all reddish in there so i know it's fresh okay it hasn't been out in the freezer for too long okay so it's all nice good length good size feels good texture is nice okay this is lovely all right a little bit of um fins there which i don't eat and that's what the scissors is so pop that pop that um get that out get that out okay there's no need having it he just he just burns when he's in the oven and and and generates a kind of smell that i don't really like i like when i smell the food when the food is popping out of the oven i could smell all the spices and all the juices that i've been put into it i don't want to be smelling any burnt part of the fish and this part because they are team they are thin so they actually that's the reason that is the first to burn and starts to to smell and if you're not too far from the oven you think your food is actually boiling but no it's not it's the is the fins eventually that are burning out because they are quite sized so here fish is ready like i said it's all clean look at that in you can literally lick it i'm not a fish guy sorry i'm not oh my god i'm not a fan of fish head so normally i would chop the head off okay fry it or pop it in the oven or allow it to cook and when it's ready from the oven i'll chop the head off and tray into my fish head bag and eventually i grind them up to make my fish spice so you see and then when it's time to make another meal my fish spice is handy to rub into the fish so i start by taking a bit and then just um start massaging the fish rubbing it all in into the fish tissue okay it's always important to remember that the further you can get the spice into the fish the tastier it will be so you see that so rubbing it all in there the belly if once the spice is in the belly obviously it's because it's soft tissue area just one of the soft sets the softest part of the fish it will just infuse right into the whole body from the belly so you do that not a lot i don't like a lot of um spice all over the fish oh no because you start cooking spice right and the fish itself when it's when it's when it's in the oven you want to keep it light so that so there's more room for the spice to soak into the face bringing out the best taste there in and there's something that you must have i must have shared this in my other video that i like to do which is um pepe i like to rock pepe on my meat or on my fish the reason is simple so that when i do want to actually eat the fish when it's ready i can eat around i can eat the fish and i can also eat around it without having the whole food hot you see and if somebody else who does not like pepper want to share in that food then it's easy for them to eat and i'm looking for those places that i would not normally eat so the head you know the belly just rub it down with pepper and make sure that it goes in there one more thing because i mean this fish i'll probably be the only one to eat it so and maybe one or two other people who like um pepper so that's why i'm rubbing it down but when you're making dinner for a lot of people then obviously you have to take that into consideration that some of them may not like pepe just as you do oh have you wondered why i'm wearing the wearing the neck fish does smell okay you don't want it to get into your hair okay and i should have an apron really but because i'm choosing this really at home um and i just want to be as real as possible but the hair is important for those who keep hair and have long hairs it's nice to cover up because fish does actually smell and when you are cooking it in the oven and you're checking in to see how it's going it does actually smell and that's just true and when it comes out the whole aroma comes out from the oven it hits your face it goes right into your hair give it another day you smell it so i like to wear a neck hair neck just to cover my hair because i don't want to smell it okay and that's the truth so um finish rubbing the fish down with it with the pepper and leave it in there and leave it in there so what will not happen is as that pepper cooks obviously it will go right right through that fish head don't forget what i use the fish head to do that fish head is i'm gonna have to use that fish for a fish spice you see what i mean so i need it to taste well you see so you begin to understand so it's all from the sauce the whole taste comes from the sauce is what you do from the sauce eventually that adds up to the flavor so finally remember our sweet tattoos ah yes so the sweet peppers now go in into the belly that's where i pop it in into the belly okay simple as the fish cooks under the heat these peppers are gonna melt and all that sweetness from them will just go right through the fish i haven't added anything spectacular to these you know you notice i haven't added salt because i don't take a lot of salt and the spices themselves they're quite tasty so salt is a personal choice there there's no i don't add any other thing the spice is just good enough to to go into the face and make it turn out the way that i want if you want it to be a little bit small you can add more spices just to clean it up nicely okay and it's ready it's ready to go in the oven so i get my pan that's my oven time [Music] see i put the fish in there look at that and then just pull that around it for good measure okay just pull that around there so look at that see look at that for good measure look at that beautiful beautiful and then i wrap it and the reason i wrap is to make sure that none of this niceness is lost i don't want to lose it i don't want to lose any of this beauty oh niceness okay and that is ready to go in the oven but i like to leave it out for i like to leave it out for about three four minutes just to allow the whole magic to you know to do their work let the whole spice thin and everything do the magic let it work the fish in work it out you see what i'm saying so by the time it goes into the oven it's already ready to heat ready to go ready to go and then normally i set the oven at 180 200 for about 30 40 minutes have a look flip it round give it another 30 40 minutes and it should be ready and then that's it done and that portion can serve you twice you can have it two times it's up to you and if there's two of you that's a good portion for two good size for two for two people to have and then and then that's it and i hope been able to share with you something valuable this evening and it's very easy to do and this whole thing didn't take us about about 10 12 minutes and we're done the rest the oven will do the work and then once the oven if you have an alarm in your oven once it gets to that time it will be you're ready dinner is sharp and then find a nice sauce or whatever you like you fancy and then that's it so when it's ready i'll show us i will show us when it's ready and then how it turned out to be okay so we have to pop in the oven now and then wait and then hopefully i'll show us that how it looks when it comes out thank you for watching and don't forget to like subscribe and share we're on all the platforms at k meets foods instagram twitter linkedin and facebook please leave a comment in the box let us know what you think how do you do your own fish okay how do you marinate it how does it come out and what's the taste after what's your preferred fish is it tilapia croco is it egg fish which one do you which one do you go for okay and then have a good day and then i'll see you in the next video thank you bye you