Oven Roasted Fish with Crispy Kale and Shito Mayo

Serves: 4
Prep time: 1hour 10mins 

Catfish is a big deal in Nigeria and it’s normally deep fried whole. With this recipe, feel free to use your favorite and preferred line fish, you can honestly go wild. 

Shito Mayo
Ingredients: 

100ml Palm Oil 
3 Red Onions, finely diced
1 Red Pepper, finely diced
2 Garlic Cloves, finely chopped
2 Tbs Minced Ginger
6 Jalapeño Peppers, ground
2 Tbs Thyme Leaves, chopped
3 Habenero Peppers, finely diced
1 Tbs Chili Flakes
5 Tbs Tomato Purée 
50ml Chicken Stock
50ml Worcestershire Sauce
80g Dried Ground Shrimp Powder
1 Tbs Ground Black Pepper
1 Tbs Himalayan Salt

Method: 
Heat a heavy-based saucepan, add oil, fry onions over medium heat till translucent for about 2-3 mins. 
Add garlic, ginger, jalapeños, thyme and habeneros and fry for a few mins.
Stir in the purée, stock and Worcestershire sauce until a thick paste forms. Add in the chili flakes, prawn powder and cook for 10 mins. Adjust seasoning.
Cover and cook on low heat for 30 mins. (You can either blend sauce or leave it chunky). 
Pour sauce into a sterilized jar and cool in the fridge.
To make Shito Mayo, mix 1 cup of Shito sauce with 3/4 cup mayonnaise till well blended.

Fish and kale Ingredients: 
4 Whole Fish Fillets (Hake or Yellowtail)
3 Tbs Thai Fish Spice
1 Tbs Ground Black Pepper
1 Tbs Sea Salt 
2 Tbs Palm Oil
1 Lemon, quartered 
300g Kale
Palm oil for deep frying

Method: 
Preheat oven to 180 degrees celcius.
Heat oil in deep fryer at 160 degrees celcius.
Season fish with salt and pepper and Thai spice. Drizzle with oil, bake in the oven for 20-25 mins until fish is cooked but not dry. 
Shred kale to desired size, fry till crispy and bright green.
Drain on paper towel.