I've used Tilapia but you could use any type of fish for this recipe. It even works well with chicken breasts !Tilapia is another one of Tanzania’s great fishes and is exported all over the world. Growing up to 2.2 kg’s (4.4 lb’s) in size , they come from Lake Victoria which is the largest lake in Africa and the second largest freshwater lake in the world. (Lake Victoria is approximately the size of Ireland, to give you some idea of her vastness).
(Just incase you wondered if I fished for these myself, the answer is no as thank goodness our local butchery supplies them in neatly frozen portions - phew !)
Here is a simple yet tasty way in which to prepare them -:
Thai Inspired Tanzanian Tilapia
2 fillets of Tilapia
Salt & Pepper to taste
1 cm piece of Ginger, grated
4 cloves Garlic, finely sliced
Juice of 2 Limes
1 bunch Coriander (Cilantro), torn
Tin (Aluminum) Foil
Cut the foil in to 2 pieces & place a fish fillet in each piece. Pull the sides of the foil up slightly, so that the lime juice can’t run out. Season the fillets with a little salt & pepper and then scatter the ginger & garlic over them, followed by the lime juice and coriander. Seal the foil pieces to make a “pouch” around each fillet, with space for the fish to steam as it cooks.
Place the foil pouches in an ovenproof dish and bake at 180’F/350’C/Gas Mark 4 for around 15 minutes until done.
If you’d like a bit of a ‘bite’, add some freshly chopped chilli to the ginger & garlic before cooking the fish.
Alternatively, you can replace the fish fillets with chicken breasts.
(Just incase you wondered if I fished for these myself, the answer is no as thank goodness our local butchery supplies them in neatly frozen portions - phew !)
Here is a simple yet tasty way in which to prepare them -:
Thai Inspired Tanzanian Tilapia
2 fillets of Tilapia
Salt & Pepper to taste
1 cm piece of Ginger, grated
4 cloves Garlic, finely sliced
Juice of 2 Limes
1 bunch Coriander (Cilantro), torn
Tin (Aluminum) Foil
Cut the foil in to 2 pieces & place a fish fillet in each piece. Pull the sides of the foil up slightly, so that the lime juice can’t run out. Season the fillets with a little salt & pepper and then scatter the ginger & garlic over them, followed by the lime juice and coriander. Seal the foil pieces to make a “pouch” around each fillet, with space for the fish to steam as it cooks.
Place the foil pouches in an ovenproof dish and bake at 180’F/350’C/Gas Mark 4 for around 15 minutes until done.
If you’d like a bit of a ‘bite’, add some freshly chopped chilli to the ginger & garlic before cooking the fish.
Alternatively, you can replace the fish fillets with chicken breasts.
