I forgot to mention that this is part of my efforts to “Eat Down The Fridge“, which simply means that I try to finish the food that I already have in the fridge and pantry before moving on to buying more. You know how we sometimes just accumulate food? Well, that’s the point of this experiment with Kim O’Donnel of The Washington Post’s A Mighty Appetite.
As a child, my absolute favorite food aside from fried chicken, was fried tilapia. I sure loved my fried stuff. When I didn’t know what to eat or our maids didn’t know what to feed me, they’d cook this because it’s sure to make me eat a lot. See, when I was younger than ten years old, I was so skinny and underweight. It wasn’t that I didn’t eat. I just need to eat more.
Everyone had their own theory as to why I was not gaining weight. My favorite and most remembered was my grandmother’s (mom’s mom) hypothesis that all the nutrients were going to my then very long hair. Ha ha.
Honestly, if I was served fried chicken and fried tilapia, I would just continue to eat until I was fat. Unfortunately (well fortunately!) I didn’t really gain weight until I was in college and that’s the time you don’t really want to gain any weight. Hahaha. I still continue to eat and enjoy tilapia, though.
Similar to the fry-baked chicken, I cooked this with the same methods but with different flavors. I went for something very (cliche?) Asian: ginger and green onions.
Somebody told me that people don’t like looking at fish heads at the market and/or when cooking or eating. Uhm, do some people really think that the fish they eat are headless?
The tilapia was so darn good! Trust me, I’m a tilapia connoisseur from many years of first hand taste tests. ;-)
• 1 med-large tilapia
• 1 onion (halved, sliced)
• 3 stalks of green onion
• 3 thin slices of ginger
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1/2 tsp salt
• 3 cloves of garlic, mashed
• olive oil
1. In med-high heat, heat olive oil and wait for it to ‘ripple’ in a frying pan. Fry the fish about 2-3 minutes each side until golden brown. Here’s the cooking test I use as a guide: It’s good to flip once the skin doesn’t stick to the frying pan anymore.
2. Transfer the fish into a rectangular glass baking dish. Preheat oven to 375°F.
3. In the same pan, saute the sliced onions until they become dark brown on the edges, then add on top of the fish.
4. Still using the same pan, pour the wine and allow to boil until it’s reduced to half. Add ginger slices and chicken broth cook for a couple of minutes. Turn off the heat and transfer everything in the pan to the tilapia in the baking dish. Put fresh ground pepper on top of fish. Cover the glass dish with aluminum foil with 2 edges opposite each other is open (i.e. there is a vent).
5. Place in the preheated oven and bake for 15 minutes. Remove foil, put green oonion, and cover again for 5 minutes before transfering on serving plate.