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Capitaine, Sauce aux Agrumes (Steamed Catfish with Citrus Sauce)
Capitaine, Sauce aux Agrumes (Steamed Catfish with Citrus Sauce) is a traditional Malian recipe for a classic dish of steamed catfish fillets served in an orange and cream sauce with hot chillies. The full recipe is presented here and I hope you enjoy this classic Malian version of: Steamed Catfish with Citrus Sauce (Capitaine, Sauce aux Agrumes).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesMilk RecipesMali Recipes
The French term 'capitaine' covers a whole variety of fish, depending on where you are in West Africa. On the coast, it typically refers to white grouper, but inland it tends more commonly to be African catfish. This being a Malian recipe, catfish is intended.
Ingredients:
2
catfish fillets (or any other firm white fish)
3 unwaxed oranges
juice of 4 oranges
thinly-pared zest of 1 unwaxed lemon, finely shredded
juice of 1 lemon
100ml double cream
125g butter
pinch of cayenne pepper
2 hot chillies
salt, to taste
Method:
Use a potato peeler to pare the zest from the oranges (shred this finely) then use a knife to remove the skins and pith from the oranges. Using a sharp knife cut out the orange flesh. Place the orange segments in a pan with the thinly-pared zest, lemon zest, orange juice, lemon juice and 2 tbsp water.
Bring to a boil, reduce to a gentle simmer and cook for about 20 minutes or until the volume has reduced to 1/3 of the original.
At this point, whisk in the cream then gradually add the butter, a small piece at a time, whisking to combine after each addition.
Season with the salt and cayenne pepper then take off the heat and set aside as you prepare the fish.
Cut each catfish fillet into two equal portions. Halve the hot chillies and place in the centre of each fish fillet. Roll the fillets up to enclose the chilli half inside and secure with a toothpick. Place in a steamer basket and cook over boiling water for about 8 minutes, or until done thorough.
Heat the citrus sauce gently. Arrange the fish on a bed of couscous, spoon over the sauce and serve.
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