Sunday, July 12, 2009

Kam Heong Tilapia Fish (Fei Chow Yee, Fresh Water Cichlid, or St Peter’s Fish with Curry Chili Paste)

Tilapia is a very hardy fish and it multiplies very fast. When plentiful of food are available, the tilapia will breed and have more offspring. The numbers of female will also be more. However when food are scarce, there will be more males than female in its habitat. Tilapia will eat virtually anything that can be considered food including algae. This fish which belongs to the Cichlid family is an important source of protein and are commercially breed extensively for food. I am not very sure why they named it St Peter’s fish but it has got to do with the Bible story about Apostle Peter the fisherman. I bought a big red tilapia (Cichlid, St Peter Fish) from my usual fishmonger. Since it was quite a large fish, I have him cut it into to for me. The tail portion has been sitting in my freezer for 3 days before I decided to cook Kam Heong Tilapia with it. Here is the recipe. Tilapia Fish, 1 large fish, Deep fried Ginger, 2”x2”x2”, cut into thin strips Shallots, 5 pcs, chopped finely Serai (lemongrass), 2 stalks, bashed Dried Prawns, 2 table spoons, soak in water and bashed slightly Curry powder, 2 table spoons Curry leaves, 5 stalks (optional) Chili paste, 3 table spoons Oyster sauce, 2 table spoons Light Soya Sauce, 3 table spoons Dark Soya Sauce, 1 teaspoon Corn Flour, 2 table spoons, add with a little water Long Beans, 3 pcs, cut into 1 “ length Salt to taste Vegetable oil 3 table spoons Deep fried Tilapia fish until golden brown and put aside. Sautéed ginger, shallots, serai, dried prawns, curry powder and chilli paste mixture in hot oil until fragrant. Add long beans, oyster sauce, light soya sauce and dark soya sauce. Put in the corn flour water mixture to make the gravy thicker. Add salt to taste. Pour the gravy over the fried Tilapia fish. Related Post 1) http://peteformation.blogspot.com/2008/10/kam-heong-lala-recipe-spicy-curry.html 2) http://peteformation.blogspot.com/2009/07/kam-heong-barebreast-jack-fish-ikan.html 3) http://peteformation.blogspot.com/2009/06/hot-and-spicy-kam-heong-prawns-recipe.html

8 comments:

Ayie said...

i eat tilapia but not too fond of it

cleffairy said...

LOL... this gravy, suitable for chicken or not? Fish so much bones!

Pete said...

Ayie : The tilapia fish flesh is quite tasteless, therefore have to use tasty gravy to enhance the taste.

Cleff : Can use for chicken, no problem. But, if with pork belly, with a little fat, wow even nicer! Try it lah.

cleffairy said...

Shiet... i come back here to re-read den suddenly laugh pulak... lmao... Pete eat Peter... omg, i better go before i die laughing in the middle of the night! LOL!

Pete said...

Cleff : Did they mention Tilapia in St. Peter's story? ROLF! ha ha ha!

Ayie said...

i like tilapia cripy fried seasoned with salt, pepper and a bit lemon or steamed in coconut milk and dressed.

Pete said...

Ayie : i like fish that are fried crispy too! Yummy!

Modern Farming said...

Very nice and informative blog posting. Among all the fish, tilapia fish is Awesome! Tilapia fish farming is very profitable and easy. I like this fish very much for it's unique taste and nutritional value.

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