I really wanted to try making my own Spicy Tilapia after eating it a few times at a local Chinese restaurant here. They did not add spring onion but added bamboo shoot. I made mine with spring onions and didn’t add bamboo shoots because I didn’t have any. I also added firm tofu to mine as tofu and fish are a great combination. The frozen Tilapia that I got from the grocery store was very fresh and delicious. My daughter ate everything on her plate including Thai Jasmine Rice.
1 firm Tofu, cut into equal small triangular pieces
3 pounds of boneless Tilapia Fillet, cut into 1 inch pieces
1 Shallot, chopped
1 Garlic, Chopped
9 Dried Red Chillies
1 inch knob of Ginger, peel and slice thinly
1 Red Bell Pepper
1 Green Bell Pepper
2 small bunches of Green Onion, cut into 2 inch long pieces
1/2 a tablespoon of White Ground Pepper
2 tablespoons of Oyster Sauce
2 tablespoons of Chinese Rice Wine/ Shaoxing Jiu
1 1/2 tablespoon of Corn Starch mix with 1 1/2 to 2 cups of cold Water
Heat up 2 to 3 tablespoons of oil in a frying pan. Fry each side of each piece of tofu until golden brown. Dished up tofu and set aside for use later.
Add shallots and dried chillies to the remaining oil in the frying pan. Fry until shallots and garlic turn slightly brown and dried chillies turn a darker color. Add ginger and fry until you can smell the ginger before the shallots burnt. Next, add bell peppers and fry for a few seconds.
Then, add the fish, white ground pepper, oyster sauce and Chinese rice wine. Flip each piece of fish after each side turns white. Cover the pan until fish is no longer pink. Add the tofu and corn starch mix and flip each piece of tofu so that it is coated with the sauce. Add green onion and mix it into the other ingredients. Let the tofu absorb the sauce a little before turning the heat off.
Copyright 2012 From the Kitchen of Eloise