These tilapia rolls in a balsamic reduction make for a fancy dish that requires little effort. Thin slices of fresh fish are rolled and fried to a light-golden brown, then drizzled with a syrupy balsamic reduction. The sweet, tangy flavor and elegant presentation will delight both your eyes and taste buds!
Tilapia Rolls in Balsamic Reduction Sauce
CUISINES: New American
TIME: 1 hr 30 min
SERVING: 2 People
- 1 lb Tilapia Fillet
- 0.75 cup Balsamic Vinegar
- 0.3 cup White Rock Candy
- 2 tbsp White Sugar
- 1 tbsp Ginger
- 2 tsp Cooking Wine
- 0.5 tsp White Pepper
- 1 pinch Salt to Taste
Cut the prepared tilapia fillets lengthwise through the center, then cut horizontally again to get long, thin slices. keeping the original length.
Transfer the fish slices into a bowl, season with salt to taste, followed by white pepper and cooking wine, then mix with hands to help the fish fully absorb the seasoning.
Place a slice of fish on a clean cutting board, roll it into a cylinder, and insert a toothpick through the fish roll to secure the shape. Repeat this process for all remaining fish slices.
Place the fish rolls vertically on a plate, place under a fan, and air dry the fish for one hour.
To make the sauce, pour balsamic vinegar into a small saucepan, then add white rock candy, white sugar, and salt to taste.
Heat the pan and bring the mixture to a boil, stirring the sauce with a whisk occasionally. Slice the ginger and add into the sauce; stir for 30 seconds and remove from heat.
Pour 3 cups of cooking oil into a large frying pan, and heat over medium-high heat until the temperature reaches 356°F / 180°C. Place the fish rolls into the pan and fry until it becomes golden brown. When it’s cooked through, remove the fish rolls onto a plate covered with paper towels, and allow to cool for 5 minutes.
Check on the sauce; once it’s reduced to a thick and syrupy consistency, it’s done. Spoon the desired amount of sauce over the fish rolls, top with chopped parsley, and serve immediately.