PREPARE: Stuffed Steamed Tilapia

Tilapia is stuffed with the classic garlic, onions, ginger and tomatoes.

You'll love the classic flavors in this steamed tilapia recipe.

The sauteed garlic, onion,ginger and tomatoes flavor the fish while it gently steams.

- Prep Time: 15 mins

- Cooking Time: 30 mins

- Ready In: 45 mins

- Yield: 4

- Cuisine: Asian, African

- Cooking Method: Steam

INGREDIENTS

- 2 tilapia, cleaned and gutted

- 1/4 cup red onion, diced

- 1/4 cup tomatoes, diced

- 1 tablespoon ginger, thinly sliced

- 2 cloves garlic, peleed, minced

- 2-3 tablespoons calamansi juice

- 1 tablespoon oil

- salt and ground black pepper, to taste

COOKING METHOD

- Preheat oven to 380 degrees F.

- In a medium bowl, combine onion, tomatoes, ginger, garlic, and calamansi juice, and salt and ground pepper to taste.

- Place tomato mixture into the cavity of the tilapia. Season fish with salt and ground pepper.

- Drizzle oil over the fish and rub to coat. Wrap in aluminum foil and place in a baking dish.

- Bake for about 25-30 minutes.

- Serve with preferred dipping sauce.

- Eat with Rice, Ugali, Matooke(plantains), Steamed potatoes or Chapatti.


Tourism Observer

PREPARE: Pork Stroganoff

READY IN: 1hr 30mins

SERVES: 4

INGREDIENTS Nutrition

- 1 1⁄2 Kgs pork tenderloin, sliced into 1/4 inch strips

- 1 l Kg white button mushrooms, sliced

- 1 medium white onion, sliced thin

- 1 medium red onion, sliced thin

- 1 tablespoon whole grain mustard

- 1 cup dry white wine

- 1⁄2 cup heavy cream

- 1⁄2 cup creme fraiche

- 2 tablespoons butter

- 2 tablespoons oil

- salt and black pepper, to taste

OPTIONAL MARINADE

- 3 tablespoons lemon juice (optional)

- 1 tablespoon lime juice (optional)

- 1 tablespoon honey (optional)

- 2 teaspoons dry mustard (optional)

DIRECTIONS

Optional Marinade:

- In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours.

- Remove pork and discard remaining marinade.

- Melt the butter and oil in heavy frying pan.

- Add onions and cook to soften for 3 - 4 minutes.

- Remove the onions with a slotted spoon to a small bowl.

- Increase pan heat to medium high, when hot add pork, stirring continuously until browned.

- If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning.

- Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.

- Add the creme fraiche and season with a little salt and freshly ground black pepper.

- Bring to vigorous simmer and cook until reduced to a creamy consistancy.

- Remove from heat and stir in heavy cream.

- Serve over a bed of rice, noodles, chapatti, matooke (plantains) or ugali.



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