I almost forgot the first way I ever prepared tilapia;
Kung Pao Tilapia
Marinade:
- 1 1/2 pounds tilapia
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine or sherry
- 1 egg, beaten
- 1/2 teaspoon salt
Sauce:
- 2 Tbs peanut oil
- 4 dried red chiles, cracked
- 1 Tbs garlic, minced
- 1/2 Tbs grated ginger
- 1 tsp pepper
- 2 scallions, chopped
- 1 red bell pepper, cut in strips
- 2 Tbs soy sauce
- 3 Tbs rice wine or sherry
- 2 Tbs Chinese black (or balsamic) vinegar
- 1 tsp sugar
- 1 cup chicken broth
- 1 Tbs cornstarch, dissolved in 4 Tbs water
- 1/3 cup unsalted, dry roasted peanuts
Combine the soy sauce, sesame oil, rice wine/sherry, egg and salt in a glass bowl. Add the fish and stir to coat. Marinate for 30 minutes, covered, in the refrigerator.
Place peanut oil in a sauté pan, swirl to coat, then place over medium high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and pepper and continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the fish from the marinade, pat dry with paper towel. Discard marinade. Add the tilapia to the pan and sauté until cooked through, turning once. Remove the fish from the pan. Add the soy sauce, rice wine, black vinegar, sugar and chicken broth and bring to a boil. Add the cornstarch slurry to the sauce and stir to thicken. Add the fish and heat through. Plate tilapia filets, spoon sauce over each filet, then garnish with chopped scallion and peanuts.
