- 4 small tilapia (about 6-7 inches in length), scaled and cleaned
- Cooking oil, for deep frying
- 1 tetra pack coconut cream
- Vinegar (about 4-5 tablespoons)
- Shallots or red onion, chopped
- Ginger, julienned
- Garlic, chopped into slivers
- Green finger chilis (siling pang-sigang)
- Mustasa, washed and cut from base
- Remove the scale and the innards of the tilapia. Trim the fins and wash thoroughly. Pat dry. Cut a slit on each side.
- Heat the oil in a frying pan or wok.
- Season the tilapia with salt, making sure you season inside the fish cavity and in the slits you made.
- Once the oil is hot enough, deep fry the tilapia on medium to high heat. Fry it until it is golden brown and crispy on the outside.
- In a saucepan, combine coconut cream, water, vinegar, sugar, shallots, ginger, peppercorns, finger chili and garlic. Simmer. Season with salt. Adjust the sweetness and vinegar according to your preference. Simmer some more until slightly reduced before adding the mustasa. Continue simmering until the mustasa is cooked and the sauce has further reduced and has thickened slightly.
- To plate: Pour coconut cream sauce over crispy tilapia. Top with mustasa. Serve immediately. Serve with steamed rice. Personally, I prefer to eat this with garlic fried rice.
Source: Being Ryan
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