June Duo shared a fish recipe in the South Arm Community Kitchen. She called it Red Cooked Tilapia. Jane bought two fresh Tilapia from some Chinese groceries stores, not frozen ones. You can find live fish in some Chinese groceries stores where the fish monger will catch the one you pick and kill it for you there and then. This is very common in the Asia as freshness is the key to a delicious meal.
The Red Cooked Tilapia is sweet and sour and the spices used were able to overcome the fishy odour. This dish goes well with steamed rice.
- 1 Tilapia
- 2 green onions, chopped
- 3 cloves garlic, peeled and smashed
- 1 inch ginger, peeled and sliced
- 2 to 3 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons cooking wine
- 1/4 teaspoon 13 spices powder (can be substituted with 5 spice powder)
- 3 star anise
- 1/2 teaspoon wild pepper corn
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 package of chicken seasoning
- 1/2 cup frozen mixed vegetables
- 2 to 3 tablespoons oil for frying
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the trick to get rid of the “fishy smell” is to soak the fish in salt and lemon juice for one hour and then rinse the fish and then cook it. Works for all kinds of fish.
hehe red cooked fish! it’s the ketchup that gives it the redness! This is exactly how my mom makes it, always thought it was just something my mom came up with, but maybe it is a Cantonese region dish?