Ingredients

 

Fish Tlapia

Casava

White Raddish

Cucumber

Eferin leaves

Pepper soup spice

Olive oil

Butter

Orange

Chilli

Yam

Garlic

Ginger

 

Steps

 

Vegetables

 

-Cut your Cassava into Ribbons with a peeler or mandolin and shock in ice bath with water.

-Using a ring cookie cutter, cut your yam into 3cm cylinders, slice the cylinders on a mandolin or use a knife. Now take your thinly cut Yam circles and blanch in hot water and salt, cooking the Yam to bite to make our Yam Ceviche. Then after cooking shock in some ice water bath with the Casava to stop the cooking process.

-Cut your Cucumber into Ribbons then remove the green peel and place in the same ice bath as the Casava ribbons and Yam ceviche, Now slice your raddish and throw it in the bath too.

-Before serving, season your shocked vegetables with salt and black pepper, a bit of yaji, then chilli oil and its ready to serve.

 

Fish

 

-Take your fish fillet, heat up your pan, and sautee on a pan with some olive oil, garlic and butter and season with salt and black pepper then finish off with a squeeze of orange juice.

 

Soup

-In the same pan you used to cook the fish, add your sliced Chilli, Eferin Leaves, Ginger and your Pepper soup spice. Deglaze your pan with some fish stock, season it well and all to simmer for 20 min…

-Serve on top of the fish as a consume and garnish with some dehydrated and fried fish skin crackling…