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Hainanese Tilapia

Ingredients:

4 pieces Fresh Tilapia fillet
Salt and pepper
Sambal Oelek

*Poaching Liquid:
1 cup Drinking water or spring water
1/2 cup dry white wine
1 tablespoon black peppercorns
2 garlic cloves
1 bay leaf
3 parsley sprigs
1 teaspoon lemon zest

Ginger sauce:
1/2 cup grated Ginger
1 cup chopped green onions
1 cup Canola oil
3/4 teaspoon Iodized salt or kosher salt

Hainanese ginger rice pilaf:
2 cups cooked Rice (used Black Japonica rice)
2 tablespoons Ginger sauce

To make ginger sauce:

Squeeze out juice from the grated ginger. In a bowl, mix together ginger, spring onions and salt. Heat oil until hot. Pour over oil onto ginger-spring onion mixture. Mix and let it cool. Store in the chiller.

To cook Hainanese Ginger Rice Pilaf:

While waiting for the tilapia to cook, prepare pilaf. Heat 2 tablespoons of ginger sauce in a pan. Toss ginger sauce in cooked rice. Mix well and divide into 2 plates. Place the cooked fish on the rice and top with extra ginger sauce

*In poaching the tilapia, season the fish with salt and pepper. Pour the drinking water  and white wine in a large pan then add the rest of the ingredients. Bring your liquid almost to a boil then place the tilapia into the poaching liquid. The liquid should not completely cover the fish, but it should surround the side of the fish. Check the fish often until it is white in color and flaky. If you can easily flake it off the tilapia with a fork, it is cooked.

Remove the tilapia from the pan, top with ginger sauce and serve with Hainanese ginger rice pilaf and a side of sambal oelek.

*I found this wacky and brilliant recipe from the Pepper.ph team. I agree this is the healthier version from the original. For me making the Hainanese chicken will be nearly impossible especially with 2 active boys running around. This is more  healthier and shortcut version. I twisted the recipe a little bit to my liking. In their recipe it asked to steam the fish but I used Tilapia skinless fillet and if I steam it, it would easily flake off. Instead I poached it and it added another layer of flavor. I used Black Japonica rice instead of the regular white rice serve it with Sambal Oelek. It was the cherry on top for such a wonderful dish. Thanks again to the team of Pepper.ph for sharing their delightful recipes and ideas. enJOY!!!

Click on the link on How to cook a Black Japonica rice.

Source: Pepper.ph

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