fish and yam chips
They say there are plenty of fish in the sea, but once you try this recipe, you’ll realize you only need one on your plate! Get ready to reel in the flavor with this delicious roasted tilapia that’ll make you forget about all the others.” This roasted tilapia will have you hooked!
What You’ll need
Tilapia: for this recipe I’ll be using Tilapia, you can also use any fish you like. Good substitutes for this recipe are Crocker fish, Catfish, Red snapper and mackerel fish.
Yam: Yams pairs well with this recipe. Ensure you use a firm and fresh yam. You can also substitute with Sweet potatoes or regular potatoes.
Peppers: this recipe calls for a combination of bell peppers and scotch bonnet peppers. If Scotch bonnet isn’t available, habanero peppers can be used as a substitute for a similar level of heat. I personally like my food spicy but if you don’t spicy meals you can simply use fewer peppers or substitute with red bell peppers.
Garlic and Ginger: You can use Garlic powder (1/2 tsp per clove) if you do not have fresh garlic.
You can also use ginger powder instead (1/2 tsp).
Lemon: Lemon adds fresh flavor to the roasted tilapia, balancing its richness. It can also help tenderize the fish and give it a bright, zesty finish. Use it before roasting or squeeze it on before serving. You can also use lime, pre-packaged lemon juice or just leave out completely if you want.
Parchment paper or aluminum foil: this can be used to prevent the fish from sticking to the baking dish and make cleanup easier. Parchment paper provides a non-stick surface for even cooking, while aluminum foil can be used to wrap the fish, sealing in moisture and keeping it tender.
“This roasted tilapia and fried yam combo is so so-fish-ticated!”
🐟Let dive into it.. 🐟
how to make it
Pepper mix:
Start by preparing the pepper mix, roughly blend your onion, peppers and garlic and set aside.
In a wide skillet, heat up a little oil and add pepper mix. Mix and allow fry for 2-3 minutes and season with bouillon cubes.
Stir and allow fry for 3 mins and take of heat. Separate sauce into two parts
set aside.
Pre heat oven:
Set oven to 430⁰ F /220⁰ C
Prepare the Fish:
For this recipe i used already cleaned fish; descaled and gutted.
Cut off any fins or tail fin and wash thoroughly.
Pat dry the fish using a paper towel. Make slightly deep cuts on the sides of the fish to allow seasoning to be absorbed into the fish.
Transfer fish to a lined baking tray. (You can use parchment paper or aluminum foil to line the baking tray)
Sprinkle salt on both side of the fish including the inside. Using one half of the pepper mix, generously season the fish ensuring all parts of the fish is well coated including the insides.
Squeeze a bit of lemon juice over the fish, wrap the fish securely then transfer to a pre-heated oven and bake for 15 minutes.
Preparing yam:
Peel yams and cut yam into small pieces or cubes or your preferred shape.
Wash yams thoroughly and drain the water.
Transfer to bowl and season with a little salt. Toss the yams to ensure the salt is evenly distributed.
Deep fry yams in hot oil on low medium heat, add a bit of water to oil to improve the texture and taste of the yam.
Turn yams in oil periodically and fry for 6-8 minutes. Remove yams and transfer to a paper towel to drain excess oil.
Add cubed plantains to the oil, fry until golden brown, put on a kitchen towel and set aside.
Bring the fish out of the oven, unwrap fish and return back to the oven for another 5 minutes to get a crispy skin. Use the grill or boil setting on your oven for best results.
Serving Recommendations
Serve the roasted tilapia alongside the fried yam cubes and plantains. You can drizzle the remaining pepper sauce over the fish or serve it on the side for extra flavor!
Another great option to serve this with is piping hot jollof rice🤤
This can also be enjoyed with some nicely seasoned vegetables, or it can be eaten alone without any sides.
Tips/Notes
For Fresh Fish: When selecting tilapia or any fish, look for clear eyes, shiny skin, and a fresh smell. Fresh fish will enhance the flavor of your dish.
Scaling and Gutting: If you’re using a whole tilapia, ensure its properly descaled and gutted. Ask your fishmonger to do this if you’re unsure how. It saves time and ensures the fish is clean.
When using frozen fish:
Thaw Frozen Fish: If using frozen tilapia, it’s important to thaw it properly. The best way to do this is to transfer the fish from the freezer to the refrigerator the night before you plan to cook. If you’re short on time, you can also place the sealed fish in a bowl of cold water for about an hour until thawed.
Avoid thawing fish in warm water or at room temperature, as this can promote bacterial growth. Once thawed, clean the fish and cut the fins and tail if they haven’t been removed already.
Pat Dry: After washing the fish, pat it dry thoroughly with a kitchen towel. This helps the skin crisp up during baking.
Cutting the Fish: Make the cuts on the fish deep enough to allow the seasoning to penetrate but not so deep that you cut through the bone.
Prevent Cross-Contamination: When preparing fish and other ingredients, use separate cutting boards and utensils for raw fish and other foods. This helps prevent bacteria from spreading.
Be sure to wash your hands, cutting boards, and any utensils thoroughly with soap and hot water after handling raw fish. If possible, designate one cutting board for meat and fish and another for vegetables and ready-to-eat foods to further reduce the risk of cross-contamination.
Season Generously: Don’t be shy with the seasoning! Make sure to rub the pepper mix inside and outside the fish for maximum flavor.
Using Parchment Paper: Lining the baking tray with parchment paper or aluminum foil makes cleanup easier and prevents the fish from sticking. It also helps to capture all the yummy juices from the fish.
Cooking time: Ovens can vary in temperature. Keep an eye on the fish as it cooks, if you are not sure about the temperature let it cook until the top of the fish looks crispy.
Choosing the yam: When picking yam, choose those that are firm, heavy for their size, and have unblemished skin. Avoid yams with soft spots or cracks, as these can indicate spoilage. I have a cool hack that helps prevent yams from spoiling after cutting it. Click here
Frying Tips: When frying yams, make sure the oil is hot enough before adding them. If the oil is not hot enough, the yams can become greasy. You can test the oil by dropping in a small piece of yam; if it sizzles, it’s ready.
Plantain Ripeness: Ensure your plantain is ripe (yellow with some black spots) for the best sweetness. If you prefer a less sweet option, you can use a slightly underripe plantain.
Drain Excess Oil: After frying, place the yam and plantain on a kitchen towel to drain excess oil. This helps them stay crispy.
Experiment with Spice: If you’re unsure about the heat level from the scotch bonnet peppers, start with one and taste the pepper mix. You can always add more if desired.
Serve Fresh: Serve the fish and yams immediately after cooking for the best texture and flavor.
When serving to kids: For kids, prioritize safety by ensuring all bones are completely removed. You can also cut the fish into smaller bite-sized pieces to make it easier for them to eat.
Do not leave kids to eat fish unsupervised.
WATCH HOW TO MAKE IT
Equipment
- oven or an air fryer
Ingredients
For pepper mix:
- ½ medium onion
- 1 bell pepper
- 3 scotch bonnet peppers
- 2 garlic cloves
- Small piece of ginger
- 2 tablespoons oil
- ½ teaspoon salt
- 1 cube chicken seasoning
For the fish:
- 2 medium tilapia fish
- ½ of pepper mix
- Extra salt for the fish
- ½ lemon
For the yam:
- 4 pieces of yam
- ¼ teaspoon salt
- Oil for frying
- 1 tablespoon water
- Plantain (optional)
Instructions
Pepper mix
- Start by preparing the pepper mix. Roughly blend the onions, bell peppers, scotch bonnets, and garlic, then set aside.
- In a wide skillet, heat a little oil and add the pepper mix.
- Allow it to fry for 2-3 minutes, season with bouillon cubes, and stir.
- Let it fry for another 3 minutes, then take it off the heat. Separate the sauce into two equal parts and set it aside.
- Preheat your oven to 430°F (220°C).
For the fish:
- Ensure it is properly descaled and gutted, cut off any fins or tails and wash thoroughly.
- Pat the fish dry with a paper towel, and make slightly deep cuts along the sides.
- Transfer the fish to a lined baking tray, using parchment paper or aluminum foil.
- Sprinkle salt on both sides of the fish, including inside the cavity.
- Generously coat both parts of the fish including the inside with one half of the pepper mix, making sure all parts are covered.
- Squeeze some lemon juice over the fish, wrap it securely, and bake in the preheated oven for 15 minutes.
Preparing the yam:
- For the yam, peel and cut it into small cubes or your preferred shape. Wash thoroughly and drain the water.
- Season the yam with a little salt, tossing to ensure it is evenly coated.
- Deep fry the yam in hot oil over medium heat.
- To improve texture and taste, you can add a little water to the oil.
- Fry the yam for 6-8 minutes, turning periodically. Once golden brown, transfer to a paper towel to drain any excess oil.
- In the same oil, fry the cubed plantains until golden brown, then transfer to a paper towel and set aside.
- After the fish has baked for 15 minutes, remove it from the oven, unwrap, and return it to the oven for another 5 minutes to achieve a crispy skin.
- Use the grill or broil setting on your oven for the best results.
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
