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
Labels:
Fish,
Kam Heong Tilapia,
recipe,
Tilapia
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8 comments:
i eat tilapia but not too fond of it
LOL... this gravy, suitable for chicken or not? Fish so much bones!
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.
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!
Cleff : Did they mention Tilapia in St. Peter's story? ROLF! ha ha ha!
i like tilapia cripy fried seasoned with salt, pepper and a bit lemon or steamed in coconut milk and dressed.
Ayie : i like fish that are fried crispy too! Yummy!
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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