Tilapia is also known as Fushou fish or African crucian carp. The meat of tilapia is not as tender as crucian carp, but it has much fewer bones than crucian carp. If you don’t like picking out fish bones, you can choose tilapia to eat. Tilapia is high in protein and is very nutritious, and can be fried, baked, steamed, or braised. Now let’s introduce two common home-style braised tilapia recipes.

Ingredients:

Tilapia

Preparation method:

Clean the tilapia and set it aside. Pour a little cooking oil into the double-sided pan, add tilapia, scallions, and ginger slices, cover the lid, and turn on medium heat. Fry for 5 minutes on each side, then open the lid, add the prepared braised sauce (vinegar, sugar, salt, soy sauce, water), cover the lid again, and cook for another 5 minutes on each side. Open the lid to reduce the sauce (about 2 minutes), and it’s ready to be served.

Ingredients:

Tilapia, Pixian bean paste

Preparation method:

First, clean and prepare the tilapia. Make diagonal cuts on the back of the fish with a knife, then rub the fish back with cooking wine and a little salt, and marinate it. Cut all the ingredients and set them aside. Heat the pot, make sure it’s very hot, add cooking oil, sprinkle a little salt to prevent sticking, then place the tilapia in the pot.

Once one side is fried to a golden yellow, turn the fish over. When both sides of the fish are golden yellow, place a spoonful of Pixian bean paste on the fish, spread it evenly with a spatula, then flip the other side and do the same, using the spatula to spread the bean paste over the fish. After the bean paste has thoroughly adhered to the fish, fry over low heat for a while.