Ghanaian · beginner
Ghanaian Ginger Tomato Stewed Tilapia Skillet
A quick and fragrant coastal fish skillet with tilapia fillets seared in red palm oil and simmered in a spiced ginger and scotch bonnet tomato gravy.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the tilapia chunks lightly with half of the minced ginger and a pinch of salt.
- 02
Heat red palm oil in a wide skillet over medium heat. Add fish chunks and sear for 2 minutes per side until lightly golden, then transfer to a clean plate.
- 03
Add sliced red onion, remaining ginger, and minced scotch bonnet chile to the remaining oil in the skillet; cook for 4 minutes until onions are soft.
- 04
Stir in tomato paste and smoked paprika, cooking for 2 minutes until dark red and fragrant.
- 05
Pour in crushed tomatoes and vegetable broth. Bring to a gentle simmer for 10 minutes until the tomato gravy thickens.
- 06
Gently nestle seared tilapia back into the sauce, simmer uncovered for 5 minutes until cooked through, and serve hot.
A LITTLE KITCHEN KNOW-HOW
shallow pan searing
Browning protein in hot oil quickly to create flavor before simmering in sauce.
Notes from the kitchen
- Handle fish chunks carefully when returning them to the skillet so they stay intact.
- Adjust heat by using half a scotch bonnet chile if you prefer a milder heat profile.
- Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.