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.