Chef Bao

127 RECIPES

Simple recipes for everyday home cooking

Sweet and Sour Orange Tilapia

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! 

CUISINES: New American
LEVEL: EASY
TIME: 30 min
SERVING: 2 People
INGREDIENTS:
LET'S START
Step 1
Step 1
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
Step 2
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
Step 3
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
Step 4
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
Step 5
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.

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