Rinse the Tilapia; pat dry and season the inside and outside with salt and pepper.

Dust both sides with flour, dip in the beaten egg, and then roll in the bread crumbs.

Saute in hot oil until brown and crispy.

To make gravy, simmer the ingredients in a saucepan for 10 minutes.

Mix flour or cornstarch with a little water; add to the pan.

Continue to simmer until it reaches desired thickness, about 5 minutes.

First, steam the fish

Rub the fish with salt. Sprinkle pepper, if desired.

Place the fish and ginger on a plate and place inside a steamer.

Steam for 15-20 minutes or until done (fish is opaque white and starts to flake easily).

Remove the fish from the steamer and transfer to a serving platter.

Next, make the sauce and assemble the dish:

Remove the plate from the steamer and pour the remaining liquid into a small bowl.

Add the oyster sauce and sesame oil, and whisk lightly.

Pour the mixture over the fish and top with chopped coriander and leeks (optional garnish).

In a saucepan, combine onion, ginger, water, papaya & bouillon cube. Cook over high heat.

When the mixture starts to boil, add cabbage and fish.

Cover and cook for another 5 minutes or until fish is fully cooked.

Add bokchoy and cook for another minute.

Prepare the Tilapia: Remove remaining gills. (The fish is already cleaned of guts and scales.)

Lightly pound the body with a mallet or back of a knife to loosen the flesh.

Press the fish down with one hand. Hold the tail with the other hand & jerk upward to break the bone.

Gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh.

Remove the flesh, taking care not to puncture the skin.

Combine Oyster Sauce with the lemon juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.

Bring the water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.

Heat oil in a wok & add the onions, carrots, potatoes, green peas, bell pepper and raisins.

Add in the fish meat, dissolved bouillon cube, Oyster Sauce and the mixture used to marinate the fish.

Cook for 3 minutes. Remove from heat and let cool.

Mix in beaten egg & stuff the finished stuffing mix into the fish until it reaches the neck. 

To Bake:

Wrap the fish in aluminum foil.

Place on a rack set over a baking sheet and bake at 325°F for 45 minutes.

Serve warm with steamed or brown rice.

Or, to Fry:

Carefully, dredge both sides of the fish in flour.  Fry in hot oil until fish turns golden.

Drain excess oil in paper towels.

Serve hot with steamed white or brown rice.