02-20-2009, 05:23 AM
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Member
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Join Date: Feb 2009
Posts: 21
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Typical Sunday Lunch
For those who love eating Trailing Carp (Tilapia), I would like to share one of my favorite recipes with the same fish as the main ingredient. If you want it steamed but with bones intact inside, I suggest having the fish scales and its organs removed to clean it completely. After steaming the fish, I would pour light sauce and a few toppings over it, and then it’s ready to serve.
Steamed Tilapia With Sweet and Sour sauce
Ingredients:
4-6 medium sized black Tilapias, scaled with organs removed
3 leeks, sliced thin diagonally
1 small red onion quartered
3 cloves garlic minced another 3 cloves garlic flake-sliced (do not crush, just peel its outer covering)
1/3 cup fresh green and red bell peppers, diced
2 tbsp. banana ketchup
2 tbsp. brown sugar
1 cup fish stock
1 tbsp. all-purpose cornstarch
1/2 cup pineapple juice
¼ cup pineapple tidbits
1 tsp. salt
1 tsp. ground black pepper
2 tbsp. olive oil
Procedure:
1. Wash the Tilapias thoroughly.
2. Put the Tilapias in the steamer and steam for at least 20-25 minutes. Arrange in a large oval plate. Set aside.
3. In a medium-heated saucepan, pour olive oil and fry the garlic flakes until brown, remove them using a slotted spoon and set aside in a saucer.
4. On the same pan, sauté minced garlic, ginger and quartered onions. Add diced green and red bell peppers. Stir for two minutes.
5. Pour the fish stock, pineapple juice, ketchup and sugar on the pan. Season with salt and pepper to taste. Stir again for another two minutes.
6. Add the cornstarch in the fish stock mixture. Stir constantly to dissolve the starch completely until it boils.
7. Remove from heat and pour over the steamed Tilapias.
8. Sprinkle the Tilapias with leeks, fried garlic flakes and pineapple tidbits. Serve.
Note: Adjust taste according to your preference.
Extra: The dish can be served with Java or plain rice. |
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