Recipe: Perfect Fish moi moi

Fish moi moi. How To Make Moi Moi While still in the bowl, add the fish. Stir and taste the entire mixture. This moin moin/moi moi recipe uses smoked trout, but you can switch it out for any other cooked fish, corned beef, boiled eggs, or omit the animal protein altogether and make it vegan.

Set it to bake that is, top and down heating. Rub vegetable oil in the muffin cups. Moi Moi Moi Moi is traditional Nigerian delicacy steam cooked with blended beans to make perfect moi moi, this delicious meal can be eaten all alone or as a side dish in jollof rice, pap (Akamu, Ogi), garri, or with salad. You can have Fish moi moi using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Fish moi moi

1. It's 3 cups of Beans.
2. You need 1 of Titus fish -.
3. Prepare of Crayfish (as required).
4. Prepare of Shombo.
5. Prepare of Pepper.
6. Prepare of Onions.
7. You need of Veg. Oil - 1 and half cup or as required.
8. You need of Seasoning.

Nigerian fried rice served with grilled fish, mixed salad and moi moi Moimoi or Moin-Moin is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onions and fresh ground red peppers (usually a combination of bell peppers and chili or Scotch bonnet). It is a protein-rich food that is a staple in Nigeria. There are many personal choices with moi moi. Some like it plain, others packed full of flavours.

Fish moi moi instructions

1. Wash beans to remove the skin, wash shombo, pepper and onion and take to the mill to grind..
2. Cut and per boil fish then blend with crayfish using blender ( i do this so that the mill wont eat up my fish..
3. Put veg. Oil into grinded beans and stir, add your grinded fish and stir, add seasoning to taste, little water so it doesn't become too watery. Add extra sliced onions if desired..
4. Pour into moi moi plates or tie in leather and cook for 30mins. Although tieing in leather has been highly discouraged..

The Moi Moi that gets done quickest is the one wrapped in Uma or Banana leaves, followed by Moi Moi wrapped in aluminum foils then the one that takes the most time is Moi Moi cooked in aluminium or plastic plates. Place the moi in a serving dish that can fit in the steamer, season the fish with salt and top with chung choi, ginger and lup cheong. Place the platter of fish in the cheesecloth-lined steamer, gathering the cloth to the top. Polydactylus sexfilis or moi (sixfinger threadfins), were reserved for Hawaiian royalty or the aliʻi. In some species, such as the royal threadfin (Pentanemus quinquarius), the thread-like rays may extend well past the tail fin.