Braised tilapia
Overview
Tilapia is one of my favorite freshwater fish to cook for my children. Its meat is tender and delicious. It has a reputation in Japan as a protein source that does not require protein. After cooking, the fish meat still retains its snow-white color. The most beautiful thing is that it has no extra small spines except for one main spine. It eliminates the worry of parents and children getting stuck in the throat. This method of cooking fish can be replaced with crucian carp, grass carp, carp, mandarin fish, etc. Every time this dish is on the table, the children can finish the rice quickly.
Tags
Ingredients
Steps
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Clean the fish and make a diagonal cut along the direction of the fish bones. Be sure to wash away the black coating in the fish belly. The fish will not be fishy. Wild tilapia itself does not have much fishy smell, so it is delicious without strong spices. In a future article, we will talk about how to remove the fishy smell of other fish
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Heat the oil pan. The oil temperature must be high. Put the fish in and fry until both sides are browned. The browned fish will also cover up a lot of the fishy smell
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Then pour in an appropriate amount of light soy sauce, dark soy sauce, cooking wine and sugar. Do not add water. Cover and simmer until the soup is slightly reduced
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Pour in water starch to thicken, and finally add salt and mix well
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