A perfect, light, fresh dish to serve on a summery day! Traditionally, this dish in the Philippines would be served with whole fried fish rather than poached. This is my healthy take on Tilapia Escabeche.
Time: 15-20 minutes
Ingredients:
- 2-3 pieces of tilapia fillet, cut into smaller bite size pieces
- 1/4 cup water
- 2-3 tablespoons white vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon chopped fresh ginger
- 2 green chili peppers, sliced into smaller rounds
- 1/4 cup sliced onion
- 1 tablespoon minced garlic
- Salt / pepper to taste
- 2 tablespoons vegetable oil
Recipe:
- Heat the garlic, ginger & onion in the vegetable oil on medium-low heat.
- After the onions turn translucent, add the water & oyster sauce. Increase the heat to medium.
- Add the vinegar & tilapia. If you are using chili peppers for a nice kick, add them at this time. Let simmer for a few minutes & flip the fish pieces over.
- Allow the fish to cook through on the other side for another minute or two.
- Serve with brown rice & sautéed veggies for a healthy dinner!
One of my fave Guyanese meals - it tastes complicated but is easy to make! Just takes a little longer than my typical recipes. In my tastebud's & stomach's opinion, it is worth the wait!
Time: ~1.5 hours + dough set time
Ingredients:
Saltfish Stew:
- ~1.5 lbs of salt fish (can be purchased at a West Indian grocery store)
- ~1/2 a large tomato, diced
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 2-3 wiri-wiri peppers (or peppers of your choice)
- 1 tablespoon vegetable oil
Bake:
- 1 cup all purpose flour
- 1/2 cup water
- 1 teaspoon salt
- 1.5 teaspoon crushed red peppers
- 1.5 tablespoons butter
- 1 teaspoon baking powder
- 1.5 cups vegetable oil
Recipe:
- Soak the saltfish overnight in water (to help get the salt out of it).
- Mix the above Bake ingredients in a basin & kneed the dough
- Cover the basin with a towel or plate & set aside to rise for at least an hour (can leave it during the day if you're making it before work)
- Boil the saltfish in ~3 cups of water. Strain then keep washing it under the faucet until most of the fishy smell goes away. I added lemon juice to help but it is optional.
- In a large skillet, heat the vegetable oil with the onions & garlic for about 5 mins until the onion is transparent.
- Add the saltfish, let it simmer and brown, breaking it apart into small chunks.
- Add the tomatoes & mix to incorporate the ingredients.
- Throw in the peppers if desired & then let the ingredients simmer for about 10 - 15 minutes.
- While the saltfish is stewing, take the dough out & roll it down to about 1/4 inch thick.
- Use a sharp knife to cut the bake into triangular slices.
- Heat the 1.5 cups vegetable oil in a small pot to medium heat.
- Slowly add the bake slices 1 by 1 and fry each for about 20-30 seconds or until each bake is golden brown.
- Serve the saltfish stew with 2-3 bake & enjoy!
Dinner made easy! This trout is cooked in a pouch made of foil paper so the juices & flavor stay put!
Time: 25 mins
Ingredients:
- 2 rainbow trout , cleaned with the head cut off
- 1/2 large ripe tomato
- 4-5 cloves of garlic
- 1 tablespoon olive oil
- Salt & pepper to taste
- 2 sheets of aluminum foil (enough to cover & wrap the fish in
- Juice of 1/2 a lemon
Recipe:
- Lay out the pieces of foil on a counter, drizzle the olive oil across both pieces & sprinkle the salt & pepper.
- Rinse the trout with cold water then squeeze the lemon juice all over & inside.
- Crush the garlic cloves & dice the tomatoes, stuff both pieces of trout.
- Place the trout in the middle of each piece of foil, then wrap the sides over & fold up the two ends so the steam stays locked in.
- Put the fish in a cookie sheet or Pyrex bowl, then place it in a 450 degree oven for 12 mins.
- Open the foil for both pieces of fish, then place the pan back in the oven & let it get crispy for 3-5 mins.
- Served with my basmati tamarind rice - search the blog for this recipe!
