CRISPY TILAPIA TROPICALE

CRISPY TILAPIA TROPICALE is another dish that Tilapia or any fish lovers would enjoy. I personally love Tilapia especially when it is paksiw or fried. Those two fave Tilapia dishes always call for extra rice and ice cold soda. Now let's try this another dish.

Ingredients:

For the pineapple sweet-sour sauce
1/2 cup crushed pineapple,syrup included
1/4 cup water
2 tbsp sugar
1 tbsp banana ketchup
1 tsp soy sauce
1/2 tsp salt
3 tbsp vinegar
1 1/2 tbsp julienned carrots
1 1/2 tbsp julienned red bell pepper
1 1/2 tsp cornstarch, dissolved in 1 tbsp water

3 pieces tilapia, filleted and sliced into strips
salt and pepper
oil for deep-frying
leeks, sliced into strips for garnish

Procedure:

1. Make the pineapple sweet-sour sauce:
   Combine crushed pineapple, water, sugar, banana ketchup,
   soy sauce, salt, and vinegar. Bring to a boil then simmer for 5 to 6 minutes.
   Add carrots and red bell pepper and cook until slightly soft, about 1 minute.
   Add dissolved cornstarch and continue to cook until sauce is thick. Set aside.
2. Season tilapia strips with salt and pepper.
   Deep-fry a few pieces at a time until crispy and
   golden brown. drain on paper towels.
4. Arrange tilapia strips on a serving platter.
   Pour sauce on top and garnish with sliced leeks.

Tilapia In Rice, Congee Style

No need to fillet Tilapia on your own. You may use frozen tilapia fillets that are available in supermarkets.

Ingredients:

• 4 Tilapia fillets
• 2 teaspoons salt
• 2 teaspoons oil
• 1 small ginger, julienned
• 1 small onion, quartered
• 3 cups water
• 1 cup uncooked rice
• 10 whole peppercorns, crushed
• 1/2 cup sliced leeks
• 1 small cabbage, quartered
• 1 bunch Chinese lettuce, cut into 3-inch pieces
• fish sauce (patis) or salt and pepper to taste
• miso-tomato sauce

Procedure:

1. Season the fillets with 2 teaspoons salt. Set aside.
2. In a pan, heat the oil then saute ginger and onions. Add water, rice, and peppercorns. Bring to a boil.
3. Add the fish fillets. Bring to a quick second boil. When rice is cooked, turn off the heat.
4. Add leeks, cabbage, and Chinese lettuce. Season to taste.
5. Serve hot with miso-tomato sauce.

To make Miso-Tomato Sauce: In a small skillet, heat 1 teaspoon oil and saute 1 teaspoon finely minced garlic until transparent. Stir in 1/2 cup finely minced ripe tomatoes. Cook for a minute. Add 2 tablespoons miso; mash into the sauteed mixture using fork. Season with 1/2 teaspoon cider vinegar and some pepper. Bring to a boil then remove from heat.