Description:
Tilapia is always available--and comes in various sizes (big, medium, small)--and very easy to eat, cause its "bones" are easily detectable- unlike other kinds of fish. This is a novel way of serving Tilapia .
I partner this dish with Chicken Sinampalukan-and they really blend well together. Try it!
Ingredients:
4 or 5 Tilapia fillet
3 tbsp. soy sauce
2 tbsps hoisin sauce
2 tbsps. fresh LIME juice (or lemon)--I use lime though
2 tbsps cooking wine (optional)
2 tsps grated peeled fresh ginger (not powder please)
1-1/2 tsps cornstarch
2 jalapeno chillies (or long green native chilli) chopped finely
1 tbsp. garlic finely chopped
1/4 cup finely chopped onion
1/4 cup honey
1 can (8 oz.) crushed pineapple, drained
some salt
some seasonings of your choice
Directions:
-preheat oven to 425 F.
-combine all ingredients, except tilapia - stir and set aside
-Arrange tilapia fillet in a single layer in a glass or ceramic
baking dish
-Spoon some sauce over the fillets and roast for 12-15 mins. or
until the fish is quite opaque .
- Just before 2-3 mins before removing from the oven, pour
the rest of the sauce---and then viola!!!!
Your dish is good to be served!
For accent: sprinkle w/ fresh cilantro or chopped green scallions
Wow!!! Another yummy tilapia recipe!
ReplyDeleteBut how can I try it w/ the Chicken Sinampalukan...I don't know how to cook that one too ;-)
Lita, I am so proud and lucky that you have shared some of your fine and cherished recipes w/ me.
Chicken sinampalukan is much like sinigang--except it has ginger and the paasim is the juice of fresh sampaloc, boiled and mashed and then strained.
ReplyDeleteSaute the chicken pieces, after boiling them first to let off the scum. The veggies will be kangkong (or spinach), sitaw, and eggplant! Then add chili and if you have the sampaloc flowerettes---that's even better
Oh, boil the chicken and then saute, and then isigang na w/ ginger.
ReplyDeletePano iyon, eh di nawala na ang lasa ng manok dahil itinapon na ang unang pakulo di ba?
Angie, when i cook Chicken or pork, you do not throw the water---just scoop off the scum (parang bula na lumulutang) and throw them away---just a little boil---as soon as the chicken's color changes--remove from fire.
ReplyDeleteSaute garlic, onion, ginger and add the chicken pieces--then let it simmer to tenderize the pieces.
Oh, I see...hahaah, I got it now! Thanks!
ReplyDelete'ganda ng picture ;-)
ReplyDeleteAngie...tila on-line ka ano? Ako rin!
ReplyDeleteoo naka on line ako kanina kaya lang nagdilig ako ng halaman ang init kasi kawawa ang mga halaman, nasa 110°C to 120°C dito.
ReplyDeletePareho tayo---so our aircons...laging buhay!
ReplyDelete