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Recipe for :

Tilapia with Spicy Garlic Sauce
This recipe comes from Chef Jos Wellman (alias Tallyrand), one of the top Chefs, who is now based in New Zealand. A visit to his extensive website is well worth it if you need culinary help, especially bearing in mind that he is training the next generation of up and coming young chefs. You might also be lucky enough to catch him online for a chat.


Tilapia fillets
Chili bean sauce 2 tbs
Spring onions 2 pc
Garlic cloves 4 pc
Grated ginger 1 tbs
Coriander leaves 1 tbs
Brown sugar 1 tbs
White wine or cider vinegar 100 ml
White wine 100 ml
Chicken stock 200 ml
Cornflour 1 tbs

  1. Clean & wash fish fillets, pat-dry with paper towel and pan fry (see here), remove & keep warm
  2. Stir fry the garlic and ginger (1 minute), mix in the chili sauce, chicken broth and sugar
  3. Place tilapia in and simmer for 2 minutes
  4. Add the sliced green onion and chopped coriander

Chef's Note
The essence of good fish cooking is to always remove from pan etc when it is 3/4's cooked and allow it to finish cooking on the (hot) serving plate while you are presenting, garnishing, finishing the sauce etc. This way the fish will not overcook and become dry

Sea salt is essential (in my opinion) for seasoning, depending on the salt it can have flowery overtones, violets, roses etc.