Cook Red Sauce Tilapia (红烧鱼)

Learn to cook from a Chinese chef. This is one of my favorite dishes I learnt from my mom. Every time when I have it, it reminds me of the taste of home.

Here is a list of the ingredients you will need:

  1. 3 thin slices of Ginger Root
  2. 2 table spoons of dark soy sauce
  3. 2 table spoons of rice wine
  4. 1 while tilapia or 4 pieces of tilapia fillet.
  5. 3 table spoons of vegetable oil
  6. 3 table spoons of regular sugar
  7. 2 tea spoons of salt
  8. 1 tea spoon of *chicken bouillon powder *(optional)
  9. 2 table spoons of diced green onion (optional)

Just in case you've never seen one dark soy sauce or rice wine before, here is a photo of them:

  1. If you are using a whole fish, wash the fish and remove the gills from the fish head. If you are not a big fan of any parts but the body, then cut off the head, fins and tail. If you are using fillet, go to next step.

  2. Cut a few slices on both sides of the fish, and add in the dark soy sauce and rice wine, brush it on the fish and into the open pockets. If you are using fillet, then you don't need to cut slices.

  3. Heat the wok or a fry pan on high, and then add in the vegetable oil, and wait till the oil is getting a bit hotter, add in the ginger root slices. After the ginger root starts to get fried (bubbling), gently put the fish in, and for each site, fry for about 2-3 minutes or until the fish skin gets brownish darker and a little big burned. If you are using fillet, then wait till the fish is a bit brown.

  4. Add in 1 cup of hot water and sugar and the rest of the sauce you use to brush the fish, turn the stove to medium, cover the wok or the pan with a lid when cooking. Every minute sprinkle the sauce in the pan on top of the fish to make the fish more flavorful, and then cover the lid back. repeat sprinkling every minute until the sauce in the pan get thicker.

  5. Add in the optional chicken bouillon, and sprinkle the sauce over to make the flavor evenly spread. Then add in the optional diced green onions for color and flavor. Then carefully transfer the fish to a plate for serving.

    * there is no green onion in the above photo as we run out of green onions at home

I hope you enjoy the cooking!

Zhenyang Hua

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