Entree: Malawi – Chambo (Fried freshwater tilapia with tomato-onion sauce and rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 whole chambo (freshwater tilapia), scaled, gutted and scored, approx. 10 oz (280 g) each
- 1½ tsp (7 g) salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- Juice of 1 lime, about 2 tbsp (30 ml)
- 1/4 cup (60 ml) vegetable oil, plus more for shallow frying
- 2 tbsp (30 ml) peanut oil or vegetable oil for frying
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 3 cloves garlic, minced, about 9 g
- 1–2 fresh green chilies (scotch bonnet or bird’s eye), finely chopped, optional
- 3 medium tomatoes, chopped, about 14 oz (400 g) or 1 can (14 oz/400 g) diced tomatoes
- 1 tbsp (15 g) tomato paste
- 1/2 tsp (1 g) paprika
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (8 g) chopped fresh coriander/cilantro for garnish
- 2 cups (390 g) long-grain white rice, rinsed
- 4 cups (960 ml) water for rice (adjust per rice package)
- Salt to taste for the rice (about 1 tsp / 5 g)
- 2 tbsp (20 g) roasted peanuts, coarsely chopped, optional garnish

Instructions

1. Rinse and pat the cleaned chambo dry. Score each side 2–3 times. Rub fish inside and out with 1 tsp (4 g) salt, 1/2 tsp (1 g) pepper, and lime juice. Let sit 10–15 minutes while preparing other components.
2. Cook the rice: in a medium saucepan bring 4 cups (960 ml) water to a boil with 1 tsp (5 g) salt. Add rinsed rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
3. While rice cooks, heat 2 tbsp (30 ml) peanut or vegetable oil in a large heavy skillet over medium-high heat. Add the marinated fish and shallow-fry 4–6 minutes per side until golden and just cooked through. Transfer fish to a plate and keep warm. Wipe out excess oil leaving about 1 tbsp (15 ml) in the pan.
4. Add 1/4 cup (60 ml) vegetable oil (or reduce if pan has plenty) and sauté sliced onions over medium heat until soft and beginning to caramelize, about 8–10 minutes. Add garlic and chopped chilies and cook 1 minute.
5. Stir in chopped tomatoes (or canned tomatoes), tomato paste, paprika, remaining 1/2 tsp (1 g) pepper, and 1/2 tsp (3 g) salt. Pour in 1 cup (240 ml) water or fish stock, bring to a simmer and cook 6–8 minutes until sauce slightly thickens. Taste and adjust seasoning; add lemon juice if using.
6. Return the fried chambo to the pan, spooning sauce over the fish, cover and simmer gently 3–4 minutes to meld flavors. Sprinkle with chopped cilantro and roasted peanuts if using.
7. Serve each fish portion over or alongside steamed rice, spooning plenty of tomato-onion sauce over the top.