| Prep: 45 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 762 | 35g | 6g | 68g |
| sugars | fibre | protein | salt |
| 8g | 4g | 52g | 3.5g |
Why I Love Filipino Exploding Tilapia
The Intrigue of Fusion Cuisine
When one embarks on the journey of exploring world cuisine, it becomes clear just how intertwined history, culture, and food are. This is where I find joy in cooking – in blending flavors from around the world. I’m excited to share my take on a dish that’s found a special place in my cooking repertoire: the Filipino Exploding Tilapia. This recipe is a testament to the magic of fusion cuisine, where my love for New England seafood intersects with robust Asian flavours.
The Art of Unusual Ingredients
What makes the Exploding Tilapia so special is an intriguing combination of flavors. From the flavorsome whole tilapia as the star ingredient, to the zing of red chili peppers and ginger, and the fragrance of jasmine rice – the harmony is nothing short of culinary artistry. It’s these humble yet versatile ingredients that wonderfully encapsulate the essence of Filipino cuisine – an ingredient list I believe was inspired by a renowned Filipino Chef, Fermin Ador. If you’ve ever tried Chinese-style Steamed Fish, or Hawaiian-style Fried Fish, you’ll find a resemblance in this dish, but with its own distinct personality.
Family, Comfort, and a Legacy of Recipes
Cooking isn’t just about ingredients and techniques, it’s about the memories and emotions associated with each dish. This recipe reminds me a lot of my Irish heritage, comfort food, and the cooking traditions inherited from my grandparents. The use of the sea’s bounty in typical Irish cooking often finds a parallel in Asian cuisines – underlining how food can be a remarkable tool for cross-cultural dialogue.
Whether paired with a light salad or a hearty chowder, the Exploding Tilapia always carries a sense of nostalgia and comfort for me. Each crunchy bite fills me with the same joy and contentment I felt when I first fed this dish to my now-one-year-old son. A little spicy for his young palate, but his grin was evidence enough of his delight!
So, whether you’re looking to surprise your guests with an exotic dish, or you just want to enjoy a home-cooked savory meal, this Filipino Exploding Tilapia won’t disappoint. From my family to yours, we hope this recipe creates as many beautiful memories in your home as it has in ours.
What You’ll Need
- 6 whole tilapia fishes
- 2 cups of soy sauce
- 2 cups of canola oil
- 2 cups of cornstarch
- 1 cup of all-purpose flour
- 2 tablespoons of sea salt
- 1 tablespoon of ground black pepper
- 12 cloves of garlic, peeled and smashed
- 6 red chili peppers
- 3 thumb-sized pieces of ginger, peeled and sliced
- 6 stalks of scallions, chopped
- 2 cups of water
- 1 lemon, sliced
- 6 cups of cooked jasmine rice, for serving
Method
Step One
Start by cleaning the tilapia fishes thoroughly, make sure to remove the scales and the internal organs. Pat them dry with a kitchen towel, make several diagonal cuts on each side of the fishes.
Step Two
In a large bowl, mix together soy sauce, chopped ginger, smashed garlic, chopped scallions and red chili peppers. Place the fishes in the marinade ensuring they are well-coated, and let them sit for at least 1 hour.
Step Three
In another bowl, combine cornstarch, all-purpose flour, sea salt and ground black pepper. Remove the fishes from the marinade, don’t discard the marinade, and dredge them in the flour mixture until they are completely covered.
Step Four
In a large skillet, heat the canola oil over medium-high heat. Once the oil is hot, add in the fishes and fry until they become golden brown and crispy from both sides. Keep them aside on a plate lined with paper towels to drain excess oil.
Step Five
In a cooking pot, bring the remaining marinade to a boil over medium heat. Add water and simmer until it reduces to half its original quantity. Pour this sauce over the fried fishes.
Step Six
Serve the exploding tilapia hot with a side of cooked jasmine rice and sliced lemons.
