Steamed Red Tilapia with Sarsi

Nutrition values are AI-estimated based on ingredients.

• 1 whole Red Tilapia (700-800g)
• A few pieces ginger, peeled and julienned
• Several cloves garlic, thinly sliced
• A few shallot bulbs, thinly sliced
• Spring onions, julienned and chopped
• Red chilies, thinly sliced
• A small handful goji berries
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cooking wine
• 1/2 teaspoon black pepper
• 1 teaspoon stock powder
• 80ml Mirinda Sarsi (for sauce)
• 500ml Mirinda Sarsi (for steaming water)
• A small amount cooking oil
• Cooked white rice
• Fresh lettuce
• Sliced cucumber

1. 1Clean tilapia, trim fins, separate head and tail.
2. 2Fillet fish body along the backbone, keeping the two fillets connected at the belly/skin side.
3. 3Thinly slice each fillet (about 0.5cm thick), without cutting through the belly skin, creating a fan-like structure.
4. 4Arrange sliced fillets fanned out on a large oval plate, with the fish head positioned at one end and the tail at the other.
5. 5Place small red chili slices and goji berries on each fanned fish piece for garnish.
6. 6Top the fish with julienned ginger, sliced garlic, and sliced shallots.
7. 7Prepare the steaming sauce by mixing soy sauce, oyster sauce, cooking wine, black pepper, stock powder, and 80ml Mirinda Sarsi.
8. 8Pour the steaming sauce evenly over the fish and let it marinate for 15 minutes.
9. 9Place the plate with the fish in a steamer; add an additional 500ml of Mirinda Sarsi to the steaming water for aroma.
10. 10Steam the fish for approximately 10 minutes, or until it is cooked through.
11. 11In a separate pan, sauté sliced garlic and julienned ginger in a small amount of cooking oil until fragrant.
12. 12Drizzle the hot fried oil and aromatics over the steamed fish.
13. 13Garnish the dish with chopped green onions before serving.
14. 14Serve the Steamed Red Tilapia hot with cooked white rice, fresh lettuce, and sliced cucumber.

These instructions are our analysis of the original video. Watch on YouTube →