Charcoal Grilled Tilapia
I really find it very sad that tilapias have been having a bad press lately when in natural fact, they are one of the best tasting fish there is.
They are also very versatile, they can be cooked with just a bit of ginger and a few tablespoons of vinegar or can be fried, and be made into fish balls, etc.
Whilst growing up in Marag, where we had a farm, tilapias used to grow naturally along the dykes that run in between our rice-field.
At lunch time we would go and catch them by hand or with the help of a rattan woven like a net. After cleanign and de-scaling the fish, the would then be pushed into a bamboo skewer and set over an open fire to grill.
We then have a delicious lunch with boiled rice. We also have a home-made sauce made from small amount of water, a dash of salt and a few siling labuyo (bird’s eye chili).