Fish in tomato sauce

Name: Fish in tomato sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g skinless deboned tilapia fillets in four 150 g portions; 400 g washed diced tomatoes; 150 g peeled sliced onion; 8 g peeled chopped garlic; 8 g peeled grated fresh ginger; 15 ml sunflower oil; 50 ml drinking water; 2 g ground cumin; Up to 2 g salt and a pinch of black pepper

🐟 Skinless tilapia fillets gently cooked in tomato, onion, garlic and ginger sauce.

Ingredients

600 g skinless deboned tilapia fillets in four 150 g portions
400 g washed diced tomatoes
150 g peeled sliced onion
8 g peeled chopped garlic
8 g peeled grated fresh ginger
15 ml sunflower oil
50 ml drinking water
2 g ground cumin
Up to 2 g salt and a pinch of black pepper

Preparation

Prepare vegetables and aromatics. Check fillets with clean tweezers and keep refrigerated while making sauce.

Warm oil in wide pan and soften onion 7 minutes; add garlic, ginger and cumin for 1 minute.

Add tomatoes, water and pepper and simmer gently 12 minutes, stirring occasionally, until soft sauce base.

Lay 4 fish portions in sauce, partly cover and cook gently about 10 minutes until opaque, flaking and at least 63 °C at core; extend for thickness.

Turn once carefully if needed without stirring fillets apart. Taste sauce before measured salt.

Serve one fillet and one quarter sauce each. No rice, bread, coconut milk, cream, peanut, lemon or herb garnish.