Chambo

Ingredients10

• whole chambo (Lake Malawi tilapia), cleaned4
• salt2 tsp
• black pepper1 tsp
• garlic4 cloves
• fresh ginger20 g
• lemon1
• chili powder1 tsp
• cooking oil100 ml
• onion1
• fresh tomato2

Method

1. Rinse the cleaned whole fish and pat dry. Score both sides lightly.
2. Crush the garlic and ginger. Mix with salt, pepper, chili powder, and the juice of half the lemon.
3. Rub the seasoning inside and over the fish. Rest for 15 minutes.
4. Slice the onion and tomatoes. Heat the oil in a wide pan over medium heat.
5. Fry the fish on both sides until the skin is crisp and the flesh is cooked through, about 6–8 minutes per side.
6. In the same pan, briefly fry the onion and tomato. Squeeze over the remaining lemon and serve the fish with the pan vegetables.