Ingredients
Two de-boned tilapia fish fillets (washed)
Half a white onion ( finely diced)
A quarter of a tsp of chilly flakes (add more or reduce to you're tolerance)
1 spring onion cut in half, separating the greenie/ leafy bit with the bottom bulb looking part (thinly slice the bulb part of the spring onion as you would to an onion)
One garlic nob (thinly sliced)
One thumb sized ginger nob (thinly sliced)
Half a Knorr stock chicken cube
Salt
Black pepper
1 Irish potato cut in half
Half a tsp of tomato pure
1 tbsp of oil preferred oil ( i.e be it olive, sunflower or vegetable)
2 cups of water
Preparation
Heat oil in desired pan on medium heat. Add half diced onion onto pan, fry up for 1-2 minutes. Immediately then add sliced garlic, stir and let it fry for another 1-2 minutes with the onions. Then add the sliced spring onions and ginger at similar intervals ( the 1-2 minute wait ).
Note; your adding the spices at such intervals to maximise flavour..... i promise you take it from me this really does make a difference.
Add you're halved potato and cups of water. Bring the water to a boil in which then add the knorr stock chicken cube and tomato pure. Cover the dish and turn down the heat down to low. Boil the potatoes for 30 mins- until the potatoes are soft when pricked by a fork. ALMOST THERE I promise!!!!
Now add your washed tilapia fillets, immediately add salt, black pepper and the chilly flakes- feel free to add to your salt and pepper tolerance. Cover the pot and the dish boil for a further 10 minutes and all done. Lastly put in the greenie/ leafy part of the spring onion that you put away for garnishing. Enjoy
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