Tilapia Recipe from Global Village

Chef Sifiso Mhlanga

Serving suggestion

I got this recipe from Chef Sifiso Mhlanga from The Global Village. He is a boisterous young man who said his passion for cooking started when he was still a baby and would cook with sand and water. He owes his love for cooking to his late mother who used to prepare and sell food at the Luve market. From watching his mother, he started cooking for the family before getting training at Oliver’s Restaurant in Nelspruit as well as at Bulembu. “When I prepare something really good, I just wish my mother was here to see it because she’s the one who encouraged me,” he said. He has been with The Global Village for a year but has been cooking since 2002. Chef Sifiso said he loves spoiling his wife, who teaches out of town, with decadent treats when she comes home for the weekend.

 

INGREDIENTS

Ingredients for the whole Tilapia meal

Tilapia fish

Fish spice

Mixed herbs

Cake flour (to dust the fish)

4 lemon rings (to garnish) the fish

 

 

 

 

 

 

 

METHOD:



 ·         Season the fish with fish spice or salt, and mixed herbs.

·         Dust it with cake flour.

·         Fry the fish briefly on both sides, ensuring that it has browned.

·         Move the fish to the grill and grill it until it is golden brown.

·         Remove it and set it aside.



Preparing tilapia for cooking

 

SALAD INGREDIENTS

1 medium onion

1 medium tomato

8 slices of cucumber

Slices of olives

2 mushrooms to garnish the salad

6 cubes feta cheese

Quarter medium carrot, sliced

 

COOKING TIPS

Sealing is a foolproof way to keep your fish juicy.  It is the process of frying the outside surfaces of fish, or any piece of meat, to "seal in" the juices and maximize flavor. The oil in the pan must be very hot. Carefully place the fish into the pan and leave it for 10 to 20 seconds, then flip and do the other side, before putting on the grill to finish cooking. This type of cooking also prevents the fish from sticking to the pan. Be careful when handling very hot oil.