When I made the decision to cut down on the amount of red
meat consumption, fish was definitely the next best choice replacement, hence
here is just a sample of the two types (Tilapia & Mackrel) I normally get
from local Africa/Asian store.
Once all the descaling and gutting is done, do fry it in
order to add level of additional taste depth. The same oil used for the frying
the fish is utilised for cooking the stew. For even over-the-top (I.e. when I
have all the time in the world) I do put the fish in the oven at very high
temperature for about 20mins to make the skin more crispy (of course it becomes
soft when cooked in stew).
Hint: Mackerel is oily, hence was the better tasting one
once friend and oven-grilled. You will be in heaven taste bud if you are able
to get hold of fresh fish.
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| Tilapia once descaled and gutted |
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| Fried Tilapia and Mackrel |
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