Steamed Whole Tilapia

There are three chain ethic supermarkets in southern California near where I live: Ranch 99, Vallarta, and Jons. Meats, seafood, spices, seasonal fruits, and odd-things-to-try-out, etc., are very inexpensive here. At the latter two places I can buy a lot of whole tilapia for a very good price. The following is a relatively generic, but simple way to steam tilapia. I'd imagine that this preparation style is common to asian households.

Ingredients:

1 whole tilapia, thawed and cleaned
2 stalks green onions, sliced
1-2 slices of peeled ginger, thinly sliced
1 tbsp Chinese cooking wine (red or white, doesn't matter)

Before the fish is steamed, you need to make two slits on each side of the fish (through the flesh to the bone but not cutting through the fish, this helps it steam evenly and cook faster). Pour the wine over the fish and place the ginger and green onions on top.

The average whole tilapia will be under a pound, total cooking time is about 20 minutes. This seems like a long time, especially for fish, but I skip the process where you let a steamer come up to temperature then put the fish in. The flesh of the fish should be of a white-ish color when fully cooked. Promptly remove from heat and serve.

Whole fish pairs with steamed rice (brown, white, or "wild"). It goes pleasantly with a dry riesling wine, like Columbia Crest (which you can usually get from Trader Joe's).

I eat this with a sauce that has equal parts rice wine vinegar and light soy sauce.

Pan-Fried Fish Fillets

Drowning a fish in any sauce is just to cover up the not-so-fresh feeling the fish has. The whole wheat flour gives texture and some crunch. How to tell when the fish is done? Well, if it can be easily stabbed through with the edge of a spatula, it should be done.

The idea here is to prepare the toppings in a sauté pan and set aside. Topping #1 strangely tastes like pizza sauce and when I made it the first time it was eaten faster than the fish.

Note to self: make more topping next time. Because salt is one of those spices that to just want to hint at in a fish dish, I add it after the fish is done cooking, sprinkling it on the top of the finished product.

3 tilapia fillets or 2 catfish fillets
2 tbsp. whole wheat flour
1/4 tsp. salt
2 tbsp. grape seed oil or butter

Topping #1:
6-8 large black olives, finely chopped
1 stalk green onion, sliced thinly
1 tbsp. organic red vinegar
1 tbsp. light soy sauce

Topping #2:
2-3 sundried tomatos, minced
1 clove garlic, minced
1 tbsp. balsamic vinegar
thin slices of ginger

Butter gives great flavor to fish. Grape seed oil will not burn at higher temperatures. It's a good oil to work with for an amateur cook, but it does not taste good raw (for salads and marinades stick with olive oil).

Do not use frozen fillets for this recipe. Thaw first!

1. Rinse fillets and pat dry. Coat fillets with flour on both sides.

2. Heat oil on skillet on medium heat. Add fillets, if they both fit. If they do not, then cook one at a time and adjust for oil.

3. Average cooking time is about 5-7 minutes per side on a medium fire. The thicker the fillet, the longer the cooking time. Do not exceed 10 minutes per side, you'll get a rubbery tasting fish regardless of fillet thickness.

4. Arrange neatly on a clean plate. Put topping on top of fish. Enjoy.

Topping preparation:

1. Heat a small skillet. Add oil. Add green onions (topping #1) or garlic and ginger (topping #2).

The idea here is to flavor the oil. Add the remaining ingredients. Stir fry. Remove from heat and set aside until fish is done.