Tilapia in sage sauce

I was visiting my mother last week. When I visit her I look forward to eating. There’s always some really nice leftovers in the fridge. I was so hungry this time I didn’t wait for her ask if I want something to eat, I raided the fridge (^_^)

To my delight, there was some leftover fish and a lot of other yummy stuff. I stuffed myself silly!

served!

As much as I like this fish I’ve never asked how she makes it. I was with my sister in law that day. She’s not a fan of fish, but she liked this one so she had to ask. I listened in.   

Start with white sauce. Make the white sauce as you usually do (oil, four, /water/milk/stock, Mom used fish stock), once you add the stock and are done removing the lumps, add the cut fish with whatever herbs or spices you’d like to flavour with. She used dried basil (and something else, I din’t remember). Let it simmer under low fire till the fish is cooked. Don’t let it reduce too much, you want it creamy but not too dry. Add a little water if needed.

I’ve added my own flair to mine. It’s not too different, just a little.

for the white sauce, I started with 3 cloves of chopped garlic in some cooking oil
added about a quater cup of flour. Stir it in till you have a nice smooth mix, no lumps
added a teaspoon of paprika, 2 teaspoons of dried sage and some black pepper and salt
then added one cup of stock (I think this was chicken stock, I really need to start putting labels on my stocks!), let it bubble for a couple of minutes
then added the fish pieces. Stir, cover and simmer under low fire till the fish is cooked and the sauce reduces to a nice creamy consistency

I made the mistake of adding 1 cup of water here, it took too long to evaporate, fish doesn’t take long to cook. It’s better to add the water in small amounts as you go, if it needs more time to cook. So I suggest starting with the sauce as it is and adding water in small amounts as it’s needed.

ready
chop some zucchini
fry in onions with a bit of salt
serve on a bed of rice (I over cooked the zucchini, don’t do that!)

 

Husband Rating: ★★★★★★☆☆☆☆
aii! too many bones!
and I don’t like the colour.

OK. Ignore the colour, how is the flavour?

you know I don’t like creamy stuff! Plus colour is part of taste, if the colours aren’t appetizing then it’s not exciting. 

Sawa! (-_-)

Before I cut  up the tilapia fillet I felt it through for bones because I know there’s always a few that get left behind. I removed all the ones I found. I have no idea how he ended up with that many bones. The funniest thing, I had no bones at all in my serving! How did that happend?!!

Bones aside, it’s a great dish, I liked the flavour a lot. Only thing I would do different is squeeze half a lemon on the fillet before I cut it up and let it sit for a minute. I like fish but not when it has a fishy smell. I think the lemon juice would get rid of it.

You know, he says he doen’t like white/creamy sauces but he doen’t have a problem ordering them when in an italian restaurant. I need a way to figure out exactly what he doesn’t like about them.

There’s another fish dish my mother makes with coconut, but I can’t make it cause I don’t have a mbuzi to prepare the coconut yet. The ones I’ve seen in supermarkets are such low quality. Anyone know where I can get a good one?

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

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