Kenyan Tilapia fish is by far one of the tastiest fish you will taste in this tropical Eastern African country.
For those of you who didn’t know, tilapia is a freshwater fish, native to Africa, mainly found in Lake Victoria, in Kenya’s Nyanza region
The recipe
Requirements: 2 Medium sized fresh tilapia fish, 1 large onion, 2 large tomatoes, 1 large capsicum, 1/4 cup coconut cream, half teaspoon salt, 4 tablespoons cooking oil, 2 cups of deep frying oil,
Procedure
Wash the fish in cold water for about 5 minutes, this washes off the slime that’s on the fish and also helps to loosen the scales.
Once clean and slime free, use the blunt side of your knife to remove the scales, start at the tail and head toward the head. Once all scales are out, give the fish a last rinse and put them on a strainer and allow the extra water to drain.
Once your fish is dry, cut vertical slots on both sides of the fish.
Sprinkle some salt on the fish, and rub some lemon juice on top of the fish skin, this helps to reduce the fishy smell. Let the fish’s skin dry.
Deep fry the fish in hot oil, and let it cook on both sides till brown, remove and set aside.
In a clean wide cooking pot, heat 4 tablespoons of cooking oil, add chopped onions, and let them cook till brown.
Add cubed tomatoes, and let it cook till makes a thick sauce.
Throw in the chopped bell peppers, lower the heat, stir for a minute, then add the deep-fried tilapia fish into the sauce, and cook each side for 2 minutes, after that, add the coconut cream, cover and let it simmer for 5 minutes, turning each side of the fish to make sure both sides cook in the coconut cream.
Your tilapia in coconut cream is now ready to be served, serve with Kenyan ugali, or rice.
‘Jienjoy’!
