As you can see, it's been a full eight months since my last post. To say it's been a busy year is an understatement, but in all fairness it has gone by in the blink of an eye. The questions that I have heard repeatedly are as follows
; Where in the heck have you been? Where are all of the food pictures? When are you blogging again? Why did you just stop posting? Here's the answer for all of the above; I've been doing
the most...
Trust that even when I'm not posting, I am cooking, writing, taking pictures and being creative in some way. That being said, it's good to be back! As always enjoy the music that I've added for your enjoyment.
On the menu today: Crispy Tilapia, Spicy Citrus Sauce With Caramelized Onions & Pineapple Rice.
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| Crispy Tilapia |
Crispy Tilapia
- Tilapia (1 med to lg per person)
- Soy sauce (1/4 cup)
- Chile Sauce (2 Tbs)
- Fresh Garlic (2 Tbs)
- Fresh Ginger (2 Tbs)
- Lime Juice (1 Tbs)
- Orange Juice (1/2 Tbs)
- Salt & Pepper (liberally)
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| Marinated Tilapia |
Start off by getting the fish scaled and gutted by your fish monger,
cut vents or slits in the skin as seen below (helps with the seasoning).
Mince the ginger and garlic before combining the other ingredients to
make the marinade. Allow to marinate for at least 1 and up to 3 hours.
Once done allow the fish to drain in a strainer for a few minutes before deep frying whole. Fry for 8-15 minutes on 350 in a deep fryer. Take out of fryer and add salt liberally... Remember, this fish is to be cooked until crispy or "over-fried'.
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| Over-Fried Goodness |
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| Spicy Citrus Sauce |
Spicy Citrus Gastrique
- Soy Sauce (1/4 cup)
- Rice Wine Vinegar (3 Tbs)
- Lime Juice (1/4 cup)
- Tangerine Juice (2 each)
- Fish Sauce (3 Tbs)
- Vegetable Oil (1 Tbs)
- Thai Chilies (3-4 each)
- Garlic (2 Tbs)
- Ginger (2 Tbs)
- Cilantro (2 bunches)
- Lime Slices (4-5 slices)
- Tangerine Slices 4-5 slices)
- Brown Sugar (1/2 cup)
- Cornstarch (1 Tbs)
Start
out by mincing the garlic and ginger before sauteing them in the oil
until slightly browned. Then slice the thai chilies before adding them
to the pan. Next add the sugar and all of the other ingredients with the
exception of the cilantro and the fruit slices. Allow to reduce for 3-7
minutes on medium. Finally add the cornstarch to 2 Tbs of water and
stir to make a slurry before increasing the heat on the sauce and
bringing it to a boil, and pouring it into the bubbling sauce. Reduce
heat slightly and allow to cook for 5 more minutes. Place in a serving
bowl and add the fruit slices and cilantro before refrigerating to cool.
I Prefer to serve the sauce cold as it counter the heat of the freshly
fried fish, but the sauce can be served cold if you wish.
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| Crispy Over Fried |
Caramelized Onion & Pineapple Rice
- White Rice (1 cup)
- Vegetable Oil (1 Tbs)
- Pineapple Rings (1 can)
- Sweet White Onions (1/2 onion)
- Cilantro (1 bunch)
- Butter (2 Tbs)
- Brown Sugar (2 Tbs)
- Ginger (1 tsp)
- Salt (tt)
- Pineapple juice (1/2 cup)
- Water (2 cups)
Start off by sauteing the onion in 1 Tbs of butter until fully caramelized then remove before adding the pineapple rings to the same pan and cooking until browned on both sides. combine and set both aside until the rice is done. To start the rice add the ginger to a pot to saute until slightly browned before adding the rice and coating with the oil for 1-3 minutes before adding the water, salt and a pineapple slice, bringing to a boil and cooking until done. To serve add the rice to a serving dish and reheat the onion mixture before adding on top of the rice as seen below. Garnish with fresh cilantro.
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| Caramelized Onion & Pineapple Rice |
