TILAPARROZ SOUP

10 Servings

2 cups cooked rice
10 cups water
1 kilo tilapia
1 tablespoon salt
1 teaspoon ginger juice
   Cooking oil
1 teaspoon minced garlic
1 tablespoon minced onion
1 tablespoon minced ginger
1 lemon grass
1 Knorr chicken cube
1/2 teaspoon sugar
1 teaspoon white pepper
   Sili leaves

To garnish:
    Green  onion, rings
    Fried garlic
 

Combine rice and water in a pot and cook over medium heat. When the porridge boils, lower the heat and allow to simmer. Meanwhile, clean and fillet fish. Marinate fillet in salt and ginger juice for 15 minutes. Fry the fish until half done.
In a skillet heat oil and saute fillet in garlic, onion, ginger and chicken cube. Add sauteed fillet to porridge. Season with sugar and pepper
Add sili leaves. Cook for 1 minute. Serve hot. Garnish with green onion rings and fried garlic.
 

 

SIZZLING JEWEL TILAPIA

4 Servings  (1 kilo Jewel Tilapia)

Marinade:

5 pcs Calamansi
20 grams garlic, crushed
1 tablespoon salt
2 tablespoons soy sauce
20 grams ginger, julienned
15 grams celerly, julienned

Sizzling Sauce:

5 cups water
1/2 cup soy sauce
1/2 cup white sugar
1 teaspoon black pepper

Garnishing:

Pineapple tidbits
Chopped garlic, fried
Red long chili, sliced thinly
        diagonally
Green onions, sliced thinly
Sesame Seeds

To make marinade: 

Combine all ingredients in a bowl.

For the fish: 

Clean Jewel Tilapia thoroughly and remove scales.  Make three slits crosswise on both sides of the fish. Pour marinade over  Jewel tilapia and let stand for 30 minutes. Steam fish for 10 to 15 minutes or until cooked.

To make sizzling sauce:

Mix all ingredients and let boil for 5 to 8 minutes. Arrange steamed Jewel tilapia on sizzling plate and top with garnishings. Pour sizzling sauce on top. Serve immediately.

 


HOT AND SPICY GRILLED 
     JEWEL TILAPIA

4 Servings

1 Jewel Tilapia
1/2 Teaspoon Iodized Salt
1 tablespoon garlic, crushed
1/2 teaspoon pepper
2 tablespoons calamansi juice

For the Sauce:

1 tablespoon oyster sauce
1-1/2 tablespoons Kikkoman
            soy sauce
1 teaspoon refined sugar
1 tablespoon calamansi juice
1 tablespoon tomato ketchup
1/2 teaspoon hot sauce
1/4 teaspoon curry powder
 

Clean Jewel Tilapia thoroughly and remove scales. Mix  together the salt, garlic, pepper and calamansi juice. Marinate the tilapia in mixture for at least 10 minutes. Place the marinated Jewel tilapia over grill heated with charcoal. Adjust the grill height to six inches above the coals. Cooking time for an inch-thick tilapia is about 10 minutes. Serve hot with the sauce.

To prepare the sauce:  Mix  together the oyster sauce, Kikkoman, sugar, calamansi juice, tomato, ketchup, hot sauce and curry powder.
 

 

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All rights reserved. Do not duplicate or redistribute in any form.