This dish reminds me of Chambo. Chambo is a Tilapia fish from the fresh waters of Lake Malawi and endemic to the country. It is a delicacy in its self.
I got the Tilapia fish in these images from the fish mongers in London – fish grown in a farm and not a lake. So if you have had fresh water Tilapia – you will agree with me / know that nothing else comes close to its distinctive taste – very tasty.
I have recreated a recipe I saw my mothers and aunties used when I was growing up in Malawi, Africa. Back then, tomato, onion and oil did the trick – but I am a bit extra here 🙂
- 2 Tilapia fish
- 1 tin tomato
- 1 onion bulb
- 2 garlic cloves
- Thumb size fresh ginger
- 2 spoons of chopped fresh parsley
- Cooking oil for frying the fish
- 2 maggi seasoning cubes (or 1 vegetable stock cubes)
When buying your fish, ask your fishmonger to cut the fish into 3-4 pieces after cleaning. This saves you time when you get home. At home, rinse the fish and leave to drain the blood. I would recommend a sprinkle of salt to make this quicker. Also pierce the eyes of the fish and leave it to sit in the fridge for at least 5 hours. This will all together prevent hot oil explosions. [I remember in my younger days, we would fry 2 metres away during the eye explosion 🤣]. Frying should take 30-40 minutes or more depending on quantity. Alternatively cook in the oven.
- Fry the fish in batches to avoid oil temperature dropping. After the fish is fried, put aside.
- Together blend the tomato, ginger, onion and parsley.
- In a cooking pan, heat 100ml of cooking oil and add the blend.
- Add the maggi seasoning cubes and let it come to a boil – simmer for 15 minutes.
- Add the fried fish and simmer for another 10 minutes.