Chef Bao

145 RECIPES

Simple recipes for everyday home cooking

Tilapia Rolls in Balsamic Reduction Sauce

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!

CUISINES: New American
LEVEL: EASY
TIME: 1 hr 30 min
SERVING: 2 People
INGREDIENTS:
LET'S START
Step 1-1
Step 1-1
Step 1-1
Cut the prepared tilapia fillets lengthwise through the center, then cut horizontally again to get long, thin slices. keeping the original length.
Step 1-2
Step 1-2
Step 1-2
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.
Step 2-1
Step 2-1
Step 2-1
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.
Step 2-2
Step 2-2
Step 2-2
Place the fish rolls vertically on a plate, place under a fan, and air dry the fish for one hour.
Step 3-1
Step 3-1
Step 3-1
To make the sauce, pour balsamic vinegar into a small saucepan, then add white rock candy, white sugar, and salt to taste.
Step 3-2
Step 3-2
Step 3-2
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.
Step 4
Step 4
Step 4
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.
Step 5
Step 5
Step 5
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.