Tilapia / Nile Perch with Mango and Ginger

Ingredients (2 persons)                            Preparations

1	½	Baguette		The baguette:
2	2 x 275 g	Tilapia	1	Heat oven (180 oC)
3	¾ cup	Rice	2	Baguette in long pieces (+ garlic butter) 15’ in oven
4	1 tab.sp	Olive oil		The rice:
5	2	Mango		Cook the rice (+ 1,5 cup water, salt)
6	1 tab.sp	Ginger		The fish:
7	1 tab.sp	Garlic	1	Chop ½ mango, ½ onions
8	1	(Red) chili	2	Cut fish into chunks & rub with oil
9	150 g	Tomatoes	3	Fry the fish for 5’.
10	150 g	Small onions	3	After 5’: add ½ chopped mango and onions
11	100 g	Cucumber		The sauce:
12	3 tab.sp	Lemon juice	1	Mash ½ mango, ginger, garlic, chili
13	3 tab.sp	Dry white wine	2	Add lemon juice & wine, coriander
14	1 tea sp.	Koriander	3	Thoroughly mash to paste
15	pinch	Salt, pepper		The salad:
			1	Mix cubes of tomatoes, cucumber, 1 mango
			2	Add vinaigrette (vinegar, oil, salt, pepper, coriander)

Suggestions for Serving:

Serve fish with dressing; accompanied by boiled rice, tomato-mango salad, dry white wine.

The first thing you need to do is to go down to the lake and get yourself some fish!

 

Then go to the market for some fresh fruit and vegetables.

Find a volunteer to do all the cutting and chopping. You will need someone who can operate even if there is a powercut. Hydrogeologists are trained to cope in all situations, and therefore best suited for this kind of challenge.

Put the recipe in a safe place,
and illuminate using alternative energy sources if necessary...

Cut the fish into chunks.
You can leave the skin on, as it will turn crispy when you fry it.
Mix some olive oil into the fish, so you will not need any oil in the frying pan.

 

Prepare the mango and onions. The mango does not need to be too ripe.

 

Prepare the tomato, cucumber and mango salad.

 

Mash up the sauce - fresh mango, ginger, garlic,
chilli, lemon juice, white wine and coriander.

Fry the fish for about five minutes,
add the chopped mango and onions and fry for another five minutes.

It's ready when it looks like this!

...and now for the best part - Enjoy!