This dish from Congo combines the Nile Perch with two essential elements of Congolese cooking: hot pili-pili peppers and red palm oil.
Heat the oil in a large skillet. Fry the optional ingredients (if any) and the onions and chile pepper for a few minutes. (Use chopped chile peppers for a hot spicy dish, or use a whole chile pepper and remove it after cooking for a milder taste.)
Cook the fish in the oil for a few minutes, then turn it (once) to cook the other side. Adjust seasonings to taste.
Servings 4