Yum. I love Tilapia (but you already know that), and if I could, I would eat it everyday. I’ve found, however, that because Tilapia is so mild in taste, it goes better with hotter spices, than with mild ones (that’s my Nigerian palate talking).
Really though, there’s a world of difference between mildly spiced Tilapia and HOTTT Tilapia. Once you try the latter, it’s hard to revert to the former. Sure, you’ll drink a lot of water as you eat, but that’s not necessarily a bad thing, is it?
For this recipe, I toned down the heat a bit, and used lots of ginger in place of the atarodo/scotch bonnet. This way, it still has that heat that makes Tilapia so enjoyable, but doesn’t scald your tongue.
Try it, and let me know what you think.
Tilapia in Gingery Tomato Sauce
This serves 4
- 2 large Tilapia, cut into steaks
- 5 large tomatoes, chopped
- 5 inch piece of ginger, sliced thinly
- 2 large carrots, cut into chunks
- 2 atarodo/scotch bonnet, chopped
- 1 large red onion, sliced
- 2 cloves of garlic, sliced or minced
- 2 teaspoons of ground coriander
- 2 teaspoons of ground black pepper
- 3 teaspoons of salt, divided
- 1 stock cube
- 4 tablespoons of olive oil
Sprinkle tilapia with 2 teaspoons of salt and coriander.
Heat some oil in a frying pan. Add fish and cook for 2 minutes on each side. It won’t brown this step is totally optional. I did it because I didnt really want the sauce to taste fishy if you do this step, use fresh oil for the sauce
Pour oil in a pot over high heat. After 30 seconds, add onions, ginger, garlic, and atarodo. Sauté for 3 minutes.
Add tomatoes and carrots. Add remaining salt. Cook for 5 minutes.
Add 2 cups of water, black pepper, and the stock cube. Stir and add the fish.
Cover the pot, reduce the heat to medium, and cook till fish is done, about 10 minutes.
I served mine with Red Rice. I basically mixed cooked rice with some paprika, cayenne, salt, a drop of oil, and some veggies.