Pan Fried Tilapia Kholrabi Mash

Tilapia is a fresh water fish which lends itself well to strong flavoured dishes, not overpowered nor overpowering in flavour.

Kholrabi, also known as the German turnip, is the swollen root of a cabbage variant with a juicy, fragrant flavour and perfect for mashing.

First, peel, cube and boil the kholrabi. Steam some green beans over, too.

Mash the kholrabi and place a generous potion on a plate.

Toss the green beans in oil in a frying pan with some chopped tomatoes.

Pan fry the tilapia in your favourite fat for a couple of minutes each side and lay over the mash, the green beans alongside and some chilli and ginger to garnish.