Pan Fried Tilapia in Tomato and Cochinchin Gourd Fruit Sauce Recipe by Chef Jack Lee
Tilapia fish readily takes on any taste, including the traditional southeast Asian concoction of ginger, garlic, and galangal, as well as the zingy, green lemongrass. The secret is to not use too much sauce or on the fish. Mix the ingredients and marinate the fish in one portion of the miraculous mixture while creating an oozy sauce with the remaining portion. Gac fruit (Cochinchin gourd) and sweet, aromatic rice wine are added for balance, and a juicy fish is fried with them in heated oil. The dish is incredibly nutritious and delicious with white rice.
Ingredients
Instructions
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Step 1: Marinade
Make 6 fillets of tilapia.
Blend together galangal, ginger, lemongrass, shallots, garlic, and a little water in a blender. Keep half of the spice blend aside.
Use the juice from the remaining half to marinade the fish fillets for 10 minutes after straining them out. -
Step 2: Make sauce
Add oil, diced carrots, diced tomatoes, and 1 cup of cochinchin gourd fruit flesh to a saucepan. Stir thoroughly and let it cook for a bit.
Stir in 20 grams of glutinous rice wine.
1.5 cups of fish bone broth and 1/2 of the leftover mixed spice mixture should be added to the pot. Stir thoroughly and heat until a slight reduction occurs. Place aside. -
Step 3: Searing tilapia fillets
To drain excess water, dab fish fillets onto paper towels for the kitchen.
Tilapia fillets should be seasoned with black pepper.
Put a little oil in a pan and arrange the fish fillets skin side down.
After letting it sear for a time, turn it over to the other side. Remove from pan after a brief period of searing. Place aside. -
Step 4: Serving
Tilapia fillets should be placed on a plate with the cochinchin gourd sauce surrounding them. By the side, add yellow grape tomatoes. Add some chopped coriander, basil, and spring onions
