Now this isn't your regular Fish and Chips, we are talking authentic Ghanaian Fish & Chips more accurately known as Grilled Tilapia & Yam. I can never not remember when I not in the mood for this.
Today in the kitchen Jenny is delivering a meal filled with flavour and vibrancy, this can also be made healthy and is vegetarian, what is there not to love.
2 Tbsp of white wine vinegar
1 Tbsp Olive Oil
1 Whole garlic
4 Tbsp of salt
1 knob ginger
5 Scotch bonnets
6 Belle peppers
2 Red Onion
4 Green chillies
2 Tsp chilli powder
Half a tuber of Yam
Half a litre of vegetable oil
3 tsp Ghanaian mixed spices
2 Plum tomatoes
Ask your fishmonger to clean your tilapia, and make sure all the gilles have been removed. Wash the tilapia in white wine vinegar and lemon. Slice two slits across the tilapia on both sides, and sprinkle salt in the tilapia, making the salt goes into the slits.
Place the ginger, shallots, garlic, scotch bonnets, green chillis onions, Ghanaian mixed spices and a tsp of vegetable oil and a sprinkle of salt in the blender and blitz into a medium consistency.
Use a brush and marinate the tilapia bonus tip for extra flavour to leave overnight. Make sure to get inside all of the slits. Place in the fridge and leave for 30 minutes. Whilst marinating preheat the oven to 180 degrees.
Place the tilapia on a greaseproof paper then place it into an ovenproof dish, and drizzle olive oil on the tilapia. Place it in the oven at 180 degrees for 45 minutes.
Peel the yam and cut it into medium-sized chunks, soak in hot salty water (1tsp) to give that extra crispy finish for 10 minutes.
Pour the oil into a frying pan, over medium heat once the pan is hot add the yam, and fry until golden brown.
Whilst the yam is cooking, slice 3 scotch bonnets, 2 plum tomatoes, 1 onion 1 tsp of salt and blitz in the blender.
Dish your tilapia, and fried yam onto a plate. Slice red onion and tomatoes to garnish.
Place on greaseproof paper, so it's easy to remove when cooked.
Drizzle olive oil on the tilapia, halfway through cooking.