Tilapia with sorrel
Tilapia with coconut sauce
- 600 GRAM TILAPIA FILLET
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 2 TOMATOES, cubed
- 1 RED CHILI PEPPER, chopped
- 2 TBSP TOMATO PASTE
- BUNCH OF SORREL, chopped
- PINCH OF NUTMEG
- 600 GRAM TILAPIA FILLET
- 1 TOMATO, in small cubes
- 1 ONION, chopped
- 6 CLOVES GARLIC, chopped
- 1 1/2 CUP COCONUT MILK
- JUICE FROM 1 LEMON
- PIECE OF GINGERROOT, grated
Fry the fish on both sides. In a separate pan, stir fry the onion, garlic and pepper for a few minutes. Add the tomato paste, the tomato, pepper and salt to taste, the nutmeg and a few tablespoons water. Put the fish in this sauce and add the sorrel. Simmer for 15 minutes.
You can buy "cultivated" sorrel in shops but there are also various wild varieties.
Mix the lemon juice with the garlic, the ginger and pepper and salt to taste and marinate the fish 1 hour in this mixture. Dry the fish and fry in on both sides for a few minutes. Add the remaining ingredients and bring this to the boil; simmer for 10 minutes. Serve with rice.
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