Ghanaian Dorinda's Special Baked Fish Recipe

Serves/Makes: 4


  • 4 fresh pompano or red snapper
  • 3/4 cup fresh or canned crab meat
  • 4 crayfish tails, cooked (optional)
  • 3 tablespoons peeled and finely grated fresh ginger
  • 4 cloves garlic, minced
  • 2 fresh red chiles, mashed into a pulp
  • Salt to taste
  • 1 tablespoon butter
  • 1 teaspoon garlic salt
  • Fresh Chile Sambal (see the recipe below)
  • Semolina Dumplings (see the recipe below) or Cornmeal Dumplings
How to cook Ghanaian Dorinda's Special Baked Fish:
  • Preheat the oven to 350°F (180°C). Scale and clean the fish, remove the gills, and cut off the fins and the tails. Lay the fish falt on a chopped board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts.
  • Prepare the seasoning by mixing the ginger, garlic, chiles, and salt into a paste, and stuff some in the cuts on both sides of each fish. Rub the rest of the seasoning paste all over the fish.
  • Rub the butter over 4 pieces of aluminum foil. Place each piece of fish on a piece of foil, and sprinkle a bit of the garlic salt all over each piece. Loosely wrap up the foil to form parcels, and bake for 30 minutes.
  • Wrap the crab meat in foil, and warm in the oven for 10 minutes. Unwrap the baked fish and sprinkle the warm crab meat over each piece.
  • Serve each person a piece of fish and a crayfish tail, accompanied by Fresh Chile Sambal and dumplings.

Fresh Chile Sambal Recipe

Fresh Chile Sambal Ingredients:
  • 6 fresh red chiles, minced
  • 1 yellow onion, minced
  • 3 large tomatoes, blanched, peeled, and chopped
  • Salt to taste
How to cook Fresh Chile Sambal:
  • Combine the chiles, onion, and tomatoes in a bowl, and mash or process to a pulp.
  • Season with salt and serve as a side dish or sauce.

Semolina Dumplings Recipe

Semolina Dumplings Ingredients:
  • 3-1/4 cups cold water
  • Salt to taste
  • 3-1/2 cups semolina flour (for the Cornmeal Dumplings - use cornmeal)
How to cook Semolina Dumplings:
  • Pour the water into a medium heavy-based pan or cast-iron pot. Salt the water and bring it to a boil. Transfer half the boiling water to another pot and keep it at a low boil.
  • Add the semolina flour to the rest of the water in the pan. Stir vigorously with a wooden spoon, pressing against the inside of the pan to eliminate lumps as the dough cooks.
  • Keep adding small amounts of the reserved boiling water to make the dumpling soft and easier to knead. Continue to press the dough against the inside of the pan until it tastes less "gritty," softens, and cooks. Remove from the pan and form into balls the size of tennis balls.


The Ghanaian Dorinda's Special Baked Fish recipe very easy to prepare and so good!
The Ghanaian name for this recipe is Komi ke Loo.

This recipe for Ghanaian Dorinda's Special Baked Fish serves/makes: 4

The Ghanaian Dorinda's Special Baked Fish (Komi ke Loo) recipe is adopted from A Taste of Africa: Traditional and Modern African Cooking by Dorinda Hafner

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: African (more African recipes)

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