Baked Whole Stuffed Tilapia
Servings 4 People
- 2 pcs Coleson's Catch Whole Gutted and Scaled Tilapia 1 lb. each thawed
- 1/4 c Oyster Sauce (look for Vegetarian Oyster Sauce if desired)
- 1 Tbsp Lemon Juice
- 1 tsp Salt
- 1/4 tsp Black Pepper ground
- 1 c water
- 2 Tbsp Vegetable oil
- 2 Onions chopped
- 3/4 c Carrots chopped
- 1/2 c potatoes chopped
- 1/2 c green peas frozen
- 1 Red Bell Pepper seeded & chopped
- 1/3 c raisins if desired
- 1in pc chicken boullion cube dissolved in a little warm water
- 2 eggs beaten
- Flour enough to coat fish, if it is to be fried
- 2 cooking oil for frying
- aluminum foil
- 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.
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