Mukeke Grillé — Print Recipe — The Culinary Codex

Fresh mukeke fish from Lake Tanganyika marinated with lemon, garlic, and herbs then grilled whole over charcoal until the skin is crispy and the flesh is moist and flaky.

Ingredients

4 whole mukeke or similar freshwater fish, cleaned
3 lemons, juiced
4 cloves garlic, minced
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper
Fresh parsley, chopped
1 onion, sliced into rings

Instructions

1 Clean the fish thoroughly, making three diagonal slashes on each side to allow the marinade to penetrate the flesh.
2 Mix lemon juice, minced garlic, oil, salt, pepper, and chopped parsley into a marinade.
3 Rub the marinade generously inside and outside the fish, pressing it into the slashes. Marinate for thirty minutes.
4 Prepare a charcoal grill to medium-high heat. Oil the grill grate or fish basket to prevent sticking.
5 Grill fish for six to eight minutes per side until the skin is crispy and charred in spots and the flesh flakes easily with a fork.
6 Serve whole on a platter with onion rings, lemon wedges, and chili sauce alongside fried plantains.

Did You Know?

Lake Tanganyika is the second deepest lake in the world and home to over 300 species of fish, making it a crucial food source for Burundi.