Something fishy, spicy and hot!
Nov 06, 2003
Fried spicy fillet of Tilapia has to rank as one of my all time spicy fish fillet recipe. Again, feel free to take licence and use any type of fish fillet
By Kadumukasa Kironde II
Fried spicy fillet of Tilapia has to rank as one of my all time spicy fish fillet recipe. Again, feel free to take licence and use any type of fish fillet. Just as to how hot you wish it to be is a matter of personal taste and opinion. The folks in my family have grown up eating piri piri all their lives. My sister Gibwa and her kids can never eat a meal without adding some fiery chilli sauce.
Ingredients
1 Kilogram fish fillets
3 beaten eggs (egg wash)
200 grams of flour
6 chopped tomatoes
2 Medium size carrots, Cut into julienne strips
2 green peppers cut into julienne strips
1 tablespoon minced garlic
1 tablespoon minced ginger
3-4 spring onions chopped
1 cucumber cut into strips
2 teaspoons cayenne pepper
4 tablespoons tomato paste
4 tablespoons soy sauce
2 tablespoons white wine
Liquid cornstarch
3-4 chopped spring onions
At least a 1/2 litre of chicken stock
Vegetable oil
3-4 medium thinly sliced onions
Chopped parsley
Method
Prepare the fish by dicing it into small bite size pieces. I would say that they should be no more than three inches in size. Have ready the egg wash in which you shall dip the fish after coating it in the flour. Be sure to coat the fish well with the flour and then shake off any excess four which may have accumulated.
In a frying pan heat a bit of the vegetable oil until it is hot. Next, gently add the flour-coated pieces of the fish and gently pan-fry them until they are a nice golden brown on one side. Turn each piece as it is done and then fry the other side. Watch the heat, it should not be too hot otherwise the fish will burn. As each batch gets cooked, remove and set aside. From time to time, you may have to add more cooking oil. By all means this is perfectly in order.
In the event that you are cooking for a large number of people the same recipe, the easy and more practical way would be to deep fry the fish.
When the fish is done, clean the frying pan and add some vegetable oil. Next, the sliced onions garlic and ginger and fry until the onions become translucent. Again, watch out for too much heat, this should be on medium and the onions will take about 5 minutes. Add the rest of the vegetables as well as the tomato paste and gently cook for about 10 minutes.
By now the tomatoes will have wilted and become a sauce. Add the fish and the chicken stock. You may have to add a bit more stock if you feel that it is not enough.
While cooking over low heat add the remaining items until the whole thing is well blended. Serve while it is hot and enjoy.
Fried spicy fillet of Tilapia has to rank as one of my all time spicy fish fillet recipe. Again, feel free to take licence and use any type of fish fillet. Just as to how hot you wish it to be is a matter of personal taste and opinion. The folks in my family have grown up eating piri piri all their lives. My sister Gibwa and her kids can never eat a meal without adding some fiery chilli sauce.
Ingredients
1 Kilogram fish fillets
3 beaten eggs (egg wash)
200 grams of flour
6 chopped tomatoes
2 Medium size carrots, Cut into julienne strips
2 green peppers cut into julienne strips
1 tablespoon minced garlic
1 tablespoon minced ginger
3-4 spring onions chopped
1 cucumber cut into strips
2 teaspoons cayenne pepper
4 tablespoons tomato paste
4 tablespoons soy sauce
2 tablespoons white wine
Liquid cornstarch
3-4 chopped spring onions
At least a 1/2 litre of chicken stock
Vegetable oil
3-4 medium thinly sliced onions
Chopped parsley
Method
Prepare the fish by dicing it into small bite size pieces. I would say that they should be no more than three inches in size. Have ready the egg wash in which you shall dip the fish after coating it in the flour. Be sure to coat the fish well with the flour and then shake off any excess four which may have accumulated.
In a frying pan heat a bit of the vegetable oil until it is hot. Next, gently add the flour-coated pieces of the fish and gently pan-fry them until they are a nice golden brown on one side. Turn each piece as it is done and then fry the other side. Watch the heat, it should not be too hot otherwise the fish will burn. As each batch gets cooked, remove and set aside. From time to time, you may have to add more cooking oil. By all means this is perfectly in order.
In the event that you are cooking for a large number of people the same recipe, the easy and more practical way would be to deep fry the fish.
When the fish is done, clean the frying pan and add some vegetable oil. Next, the sliced onions garlic and ginger and fry until the onions become translucent. Again, watch out for too much heat, this should be on medium and the onions will take about 5 minutes. Add the rest of the vegetables as well as the tomato paste and gently cook for about 10 minutes.
By now the tomatoes will have wilted and become a sauce. Add the fish and the chicken stock. You may have to add a bit more stock if you feel that it is not enough.
While cooking over low heat add the remaining items until the whole thing is well blended. Serve while it is hot and enjoy.