Braised tilapia

Overview

Tilapia, known as lucky fish in Cantonese, is similar in shape and eating method to sea bass, with thick meat and not too dense bones. This type of fish is mostly sold in the market. It is easy to buy, but it is still a bit fishy. You need to carefully scrape off the peritoneum and gills. If it is used for steaming, if the meat is too thick, you can slice the meat part with two or three diagonal knives.

Tags

• hot dishes
• home cooking
• winter recipes
• dinner
• chives
• garlic
• green garlic leaves
• light soy sauce
• liquor
• refined salt
• tilapia
• white sugar
• bell pepper
• ginger
• pepper
• red pepper

Ingredients

Steps

1. 1 Shred the chives, ginger, chili, and bell pepper, cut the green garlic into small pieces with a diagonal knife, smash the garlic, separate the green and white, and set aside;

   

2. 2 Scrape the belly of the fish clean. There should be no black film inside. The black film is the source of the fishy smell. Remove the gills. The fish is relatively large, so cut it into pieces. Then use about 1/2 tsp of salt to marinate the inside and outside of the fish pieces;

   

3. 3 Pour an appropriate amount of oil into the pot to moisten the bottom of the pot, add fish pieces and fry on both sides, cover the lid for a while;

   

4. 4 Push the fish pieces aside, add about 2 tablespoons of vegetable oil, add garlic, green onions, and shredded ginger, and saute until fragrant;

   

5. 5 Add 2 tablespoons of white wine, and add water so that the fish pieces can almost be covered;

   

6. 6 Change to medium-low heat and cover for about 15 minutes;

   

7. 7 Open the lid, pour in 2 tablespoons of light soy sauce, 1/4 teaspoon of refined salt, 1/2 teaspoon of sugar, and 1 teaspoon of pepper. Use a spoon to pour the juice over the fish pieces repeatedly for a while, then reduce the juice to 1/2 of the remaining amount;

   

8. 8 Pick up the fish pieces and arrange them on a plate;

   

9. 9 Turn off the heat in the pot, pour green onions, red peppers, and bell pepper shreds into the juice, turn over a few times, and spread the juice on top of the fish. Get started quickly while it's hot.