Spicy Baked Tilapia

Another rather simple dish with its flavour relying on the quality of the fish and the spices used. I am not a frequent user of Tilapia as I often find freshwater fishes to be less tasty, but I thought I'd give this pink variety a try as it was qute cheap. It is sold frozen, gutted and scaled, at around £2.30 per kg. I thought we'd have a big feast with this rather big fish, but it's size turned out to be quite deceiving as there was less meat on it than I thought.

Ingredients used were curry powder (made into a paste first), coconut milk, salt, chillies, onions, curry leaves and pandan leaves.


I fry the onions, curry leaves,chillies and curry paste till fragrant ....


Then mixed it with a bit of thick coconut milk.


Then smear the mixture on both sides of the fish, with pandan leaves on top. Then wrap in foil and bake in a preheated oven for 20 mins. After that, remove from foil and grill both sides on very high heat to brown the fish.



The result did not look brilliant as I struggled to lift the fish off the foil intact as it was quite brittle. However, it tasted great. Maybe next time, I will use a firmer fish like pomfret or mackerel.