This is a healthy dish that is not only flavorful but also has beautiful presentation. The ginger heightens the interest of the
taste by adding a little bit of spiciness. The freshness of green onion adds crunchiness to bites. Both tilapia and red snapper are
an excellent choice for the fish. Many people enjoy the medley of summer and autumn colors of this dish. The range of tones is matched by the
thorough blending of flavors.
Preparation
- Clean tilapia and pad dry.
- Remove ginger skin. Shred ginger making about 1/4 cup.
- Clean red bell pepper. Remove seeds and stem. Slice or shred red bell pepper.
- Clean green onion and remove the white part. Cut into pieces 3-4 inches long. Slice green onion lengthwise about 1/8" thick.
- Remove the pits from the picked plums.
Directions
- In a mixing bowl, add Thai light soy sauce, Thai black soy sauce and sesame oil. Mix well.
- In an oven proof dish, marinate the fish with the mixing sauce prepared in step 1.
- Pour the pickled plum water, pickled plum, shredded ginger and sliced red bell pepper on top of the fish.
- Turn the oven to broil. Place the fish in the oven. Broil for about 10 minutes or until the fish is cooked.
- Serve on a plate. Sprinkle with shredded green onion.
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Before Cooking
- Serving size: 2-4 persons.
- Tilapia can be substituted with red snapper.
- Some may prefer to bake this dish in an oven, rather than on the stove top.
- For more sourness, add more pickled plum water.
- For more spiciness, add more ginger.
- Each brand of pickled plum has different levels of saltiness. Adjust the Thai light soy sauce by adding one tablespoon at a time.
- An alternative way of cooking is to steam the fish. Using a double boiler and steam the fish for about 10-15 minutes.
Ingredients
2 fillets Tilapia
1/4 cup Shredded ginger
1/4 Red bell pepper
1 stalk Green onion
2 Pickled plums
2 tablespoons Pickled plum water
3/4 tablespoon Thai black soy sauce
1 tablespoon Thai light soy sauce
2 teaspoons Sesame oil
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