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.
Ingredients:
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
Salt
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.
Enjoy!
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Amazing Article!!!
ReplyDeleteI love to eat tilapia yummy!!
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ReplyDeleteThe step of blending garlic, ginger and half an onion into a paste and letting the tilapia sit with the crumbled shrimp cube for at least an hour reads like the part that actually decides the flavour. Leaving the gills in or out as a personal choice is the kind of note most recipes skip. Frying the rice in oil for a minute or two before adding the 3 1/2 cups of water is clear enough to follow without guessing. We build BlessPage, a small birthday page tool, and just came by for the recipe.
ReplyDeleteBrushing the grill rack with an oiled cloth before putting the tilapia over high heat is a small step, but it explains why the skin blisters and browns before the flip. The 6–8 chilli peppers against 10 small tomatoes also gives a clear starting point for the sauce’s heat-to-tomato balance. We’re the team behind AMV Trade Buddy and stopped by for the recipe.
ReplyDeleteAdding the frozen mixed vegetables only once the water has been fully absorbed is the detail that keeps them from overcooking, and 3 1/2 cups of water against 2 cups of rice gives a ratio you can check against the pot. Splitting the onions, two for the fish and half held back for the rice, is also easy to lose track of on a first read. We're the team behind Bulin 47 AI, a selfie-to-freestyle video tool, and stopped by for the recipe.
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