Chambo

Instructions

1. 1 Rinse the cleaned fish thoroughly under cold running water and pat completely dry with paper towels. Using a sharp knife, score three diagonal cuts on each side of the fish, cutting about halfway to the bone.
2. 2 Rub the lemon juice, salt, and black pepper generously over each fish, working the seasoning into the scored cuts and the cavity. Let the fish marinate at room temperature for fifteen to twenty minutes.
3. 3 If grilling, preheat a charcoal grill to medium-high heat and oil the grates well. If pan-frying, lightly dust each fish with flour, shaking off any excess, to help achieve a golden crispy exterior.
4. 4 For grilling, place the fish directly on the oiled grate and cook for six to seven minutes per side without moving, until the skin is charred and crispy and the flesh near the bone flakes easily with a fork.
5. 5 For pan-frying, heat the vegetable oil in a large skillet over medium-high heat. Carefully lay the fish in the hot oil and fry for five minutes per side until golden brown and the flesh is opaque throughout.
6. 6 While the fish cooks, toss the sliced tomatoes and onion rings together with a squeeze of lemon juice and a pinch of salt to make a simple fresh salad that accompanies the dish traditionally.
7. 7 Transfer the cooked fish to a serving platter, arrange the tomato and onion salad alongside, and garnish with fresh lemon wedges. Serve immediately with nsima or steamed rice on the side.