It’s not just a cake for breakfast.
Tilapia are deliciously delicious when served in coffee, but this dish requires the same amount of effort to prepare.
Ingredients 4-5 tilapias (white, yellow and red) peeled and cut into thin strips or wedges (or cut into smaller pieces and serve with a little water or honey) 4 tablespoons butter or coconut oil 3 tablespoons chopped almonds (or almonds butter) 1 tablespoon ground cinnamon 2 tablespoons ground cloves 1/2 teaspoon ground cardamom 1 teaspoon ground coriander 1/4 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/16 teaspoon ground cumin 1/6 teaspoon ground turmeric 1/3 teaspoon ground ginger 1/1 teaspoon ground fennel 1/10 teaspoon ground black pepper 1 tablespoon water (or water substitute) 1 teaspoon lemon juice 1 tablespoon honey (or honey substitute) Directions Wash the tilapians.
Put the tilaps, skin side down, on a paper towel-lined plate.
Sprinkle with salt and pepper and set aside for at least 20 minutes to soften.
Place the almond butter on a plate, pour half of the oil into a pot and bring to a boil.
Reduce heat to low, cover and simmer for 10 minutes, or until the oil has absorbed the moisture from the coconut and the tilapoia is tender.
Drain the water and rinse the tilapaia under cold water.
Drain well, pat dry with a paper towels-lined towel and set in the fridge to harden.
Add the almonds and cardamoms, cinnamon and cloves, and ground cardomoms to the pan, and cook for 1 minute.
Add in the corianders, turmeric, cloves, ginger, fennels, coriandr and nutmeg.
Cook for another minute.
Pour the water from the pot over the tilas and stir until combined.
Reduce the heat to medium low, stir in the lemon juice, honey and salt.
Cover and chill in the refrigerator for at most 20 minutes.
The flavor is best when chilled and the aroma is best in the morning.