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Monday, August 4, 2014

Grilled Tilapia

I love Tilapia. For me, there isn't another fish that is as tasty yet so versatile. Fried, boiled, steamed or grilled, it is always very good.

2 whole Tilapia (scaled and cleaned. I personally remove the gills as well, but most people leave them in)
5 cloves garlic, 1 thumb size piece of ginger and 1/2 a medium size onion
2 cups rice
2 medium size onions + 1/2 for the rice
10 small tomatoes
6 - 8 chilli peppers
1 cup frozen mixed vegetables
1/4 cup vegetable oil
1 maggi shrimp cube

Blend the garlic, ginger and 1/2 onion. Pour over the fish. Crumble the cube over the fish with an additional 1/4 teaspoon salt and refrigerate for at least an hour. Brush the grill rack with an oiled cloth and place the Tilapia in the grill with high heat. Grill till the skin blisters and browns then flip over.

Wash and drain the rice

Pour 1 tablespoon of oil into a pot and fry for a minute or 2 then add the rice. continue to fry, stirring continuously so the rice doesn't stick.

Add 3 1/2 cups of water, 1 teaspoon of salt, cover and bring to the boil. Reduce the heat when it starts to boil.

When the water is all soaked up, add the frozen vegetables and continue to cook till rice and veggies are cooked through.

Slice the onions thinly....

... and blend the tomatoes and pepper.

Heat the rest of the cooking oil in a pan and fry the onions until translucent and the ends browning.

Add the tomatoes about a teaspoon of salt.

Fry until dry then add 1/3 cup of water and reduce heat.

Simmer until almost dry again then turn off heat.

When no liquid comes from the fish, it is done. 

Serve with the vegetable rice and gravy.


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