How many ways can you fry tilapia? Well, you can fillet it and make it boneless for easy eating, and pair it with delicious kangkong rice for a truly nutritious meal. Here’s a recipe from the Mag-Pinggang Pinoy Tayo! recipe collection of Ajinomoto Philippines Corporation (APC) Group, which tastemagazine.ph personally kitchen-tested.
INGREDIENTS:
For the fried fish:
- 1/4 kg. tilapia (St. Peter’s Fish), filleted
- 1 pack Crispy Fry Breading Mix Fish (20 grams)
- 1/2 cup cooking oil
For the fried rice:
- 1 Tbsp. cooking oil
- 3 Tbsps. minced onion
- 1 Tbsp. minced garlic
- 1 1/2 cups diced carrots
- 1 cup red bell pepper, diced
- 1 1/2 cups kangkong leaves, chopped
- 2 tsps. soy sauce
- 1/3 pack Aji-Shio Garlic Seasoning Mix (6 grams)
- 3 cups boiled rice
PROCEDURE:
1. Coat tilapia fillets with breading. In a pan, heat oil. Fry fish until golden brown and crispy on both sides. Remove fish from oil and drain off excess with a strainer or colander. Slice fish into bite-sized pieces. Set aside.
2. In a pan, heat oil. Sauté onion and garlic until fragrant. Add carrots, bell pepper, and kangkong, then sauté for 2 minutes.
3. Add soy sauce and seasoning mix, and combine well. Add rice, then mix until well incorporated. Add the fried fish, then cook for 3 minutes.
*You may substitute the tilapia with bangus, galunggong, or dilis.