New American cuisine

Easy

Sweet and Sour Orange Tilapia

Name: Sweet and Sour Orange Tilapia
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: New American
Ingredients: For the FISH; 1 lb. Tilapia Fillet; 1 Egg; 2 tbsp. Green Onion; 2 tbsp. Ginger; 0.5 tsp. Salt; 0.5 tsp. Black Pepper; For the SAUCE; 2 Medium Oranges; 1 oz. Sugar; 1 tsp. Rice Vinegar; 0.5 tbsp. Oyster Sauce; 1 tbsp. Cornstarch; 3 tbsp. Water; 1 tbsp. Olive Oil

Chef Bao Qiu

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If you’re a fan of sweet and sour, then you will definitely enjoy this Chinese-style orange tilapia fillet. Fresh tilapia strips are deep fried to a crispy golden brown then tossed in a tart and refreshing sauce, serve it over a heaping bowl of steamed white rice and skip the takeout!

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

For the FISH
1 lb. Tilapia Fillet
1 Egg
2 tbsp. Green Onion
2 tbsp. Ginger
0.5 tsp. Salt
0.5 tsp. Black Pepper
For the SAUCE
2 Medium Oranges
1 oz. Sugar
1 tsp. Rice Vinegar
0.5 tbsp. Oyster Sauce
1 tbsp. Cornstarch
3 tbsp. Water
1 tbsp. Olive Oil

Directions:

Step 1

Slice tilapia fillet into strips, place into a large bowl and season with salt and pepper. Crack the egg over the fish and toss to coat fish evenly. Cover the bowl and marinate fish for 10 minutes.

Step 2

Slice ginger and scallions into thin shreds and soak in a bowl of cold water. Cut oranges in half and use a reamer to extract the juices.

Step 3

Coat fish strips evenly in cornstarch and shake off excess starch. Heat 3 cups of oil in a frying pan over medium-high heat until it reaches 410ºF ( 210 °C) degrees. Drop fish strips into the oil one piece at a time to prevent them from clumping together. Fry the fish for 3-4 minutes, until lightly golden, remove with a spider strainer, and place on a plate. Reheat the oil to a higher temperature and fry the fish strips again for another 3-4 minutes, until crispy and golden brown. Remove the fish with the spider strainer and transfer to a plate.

Step 4

In a medium saucepan, combine the orange juice, oyster sauce, sugar, rice vinegar and salt, and bring to a boil. Mix cornstarch with 2 tablespoons of water to make a slurry, then slowly stir the cornstarch slurry into the sauce, followed by 1 tablespoon of olive oil. Reduce the heat to medium low and simmer the sauce until it’s thickened to the consistency of syrup. Remove sauce from heat.

Step 5

Remove ginger and scallion from the water and pat dry with a paper towel. Arrange fish fillet on a plate, spoon orange sauce over fish, then top fish with ½ tablespoon of fresh orange zest, shredded ginger and scallion, and serve.