Deep fried Tilapia
✔ Fresh medium size tilapia (400 to 500 g)
✔ 1 Onion
✔ 3 Tomatoes
✔ Vegetable oil for deep frying
Descale and gutt the fish and wash it thoroughly. Make some deep cuts on both sides of the fish and sprinkle salt over it. Then let it rest and dry for 30 minutes.
Heat the oil until it is very hot.
Once the fish is dry, dip it into the oil and let it fry until it is golden brown. Turn the fish from time to time.
Slice the onions and the tomatoes and fry them in a separate pan/saucepan. Once they are well done, pour a cup of water into the mixture and wait for it to boil.
Put your fish in the soup (onion and tomato) and cover for 10 minutes.
Serve with Ugali, rice or chips and any vegetable (fresh or cooked) of your choice (e.g. Sukuma wiki, Kachumbari etc.).
Steamed whole Tilapia
✔ 1 fresh Tilapia (700 to 800 g)
✔ 1 tablespoon fresh ginger (chopped)
✔ 2 to 3 cloves of fresh garlic (crushed or finely chopped)
✔ 3 to 4 tablespoons light soy sauce
✔ 1 tablespoon freshly pressed lemon or lime juice
✔ freshly crushed black pepper
✔ 1 tablespoon sesame oil
✔ Spring onions and sliced ginger to garnish
Boil plenty of water in a steamer or big saucepan.
Make some deep cuts on both sides of the fish. Stuff the inside of the fish with half of the garlic and ginger, and some pepper. Apply half of the soy sauce and lemon juice all over and inside the fish.
Lay the fish on a heatproof plate. Pour the remaining soy sauce and lemon juice over and around it. Do the same with the remaining garlic and ginger. Crack more black pepper over it.
Place the plate into the saucepan and steam over briskly boiling water for about 20 minutes.
Garnish with spring onion leaves and sliced fresh ginger. Heat the sesame oil until smoking. Pour over the fish and the onions and the ginger. Serve at once.
Serve with Ugali or rice and any vegetable (fresh or cooked) of your choice (e.g. garden greens, Kachumbari etc.).
Tilapia Fillets in Beer Batter
✔ 4 fillets of tilapia (150 to 200 g each)
✔ 150 g wheat flour
✔ 150 ml Beer
✔ 2 Eggs
Prepare the fillets:
Sprinkle some lime onto the tilapia fillets. After that put some salt or other spices (e.g. Fish Masala) on the fillets. Cut the tilapia fillets into slices and let them rest for 20 minutes. Prepare the batter:
Mix the wheat flour, the beer, the eggs and a bit of salt together and steer it thoroughly. You can add other herbs up to your taste.
Dip the tilapia slices into the batter. To cook the fish, heat some oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Lift out the fish and drain it on kitchen paper.
Serve with chips and Tatar or Ayoli sauce.