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
