Ingredients

  • Serves 2-4 people
  • 1 red tilapia (2 filet) 

  • 1 gac fruit (pitted) 

  • ¼ cup yellow grape tomatoes 

  • 2 tomatoes  (medium diced) 

  • 1 carrot (medium diced) 

  • 1½ cup of fish broth or chicken broth 

  • 1 tbsp ginger (chopped) 

  • 1 tbsp garlic (minced) 

  • 1 tbsp shallot (chopped) 

  • 1 tbsp lemongrass 

  • 1 tbsp galangal 

  • 1 tbsp dill 

  • 1 tbsp basil 

  • 1 tbsp coriander 

  • 2 tbsp spring onion 

  • 1 tbsp fish sauce

  • sugar 1 tsp

  • salt & black pepper (to taste)

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Recipe Courtesy of
Jack Lee

Jack Lee's Healthy Kitchen: Pan-Fried Red Tilapia with Tomato and Gac Fruit Sauce

A red tilapia fish absorbs all flavors easily, such as a zesty grassy lemongrass and the classically southeast Asian blend of garlic, galangal and ginger. The trick is not to use all on the fish, or in the sauce. Spilt the mixture and marinate the fish in one part of magical blend, and use the other to make an oozy sauce. For balance, Chef Jack Lee tips Gac Fruit and sweet, fragrant rice wine into the mix and them in hot oil with a juicy fish. Super healthy, and so good with white rice.
  • Medium
  • 25 min
  • 20 min
  • 10 min
  • 4 steps
  • 19 Ingredients
  • Medium
  • 4 steps
  • 19 Ingredients
  • 25 min
  • 20 min
  • 10 min

Instructions

  1. Marinate the Red Tilapia

    • Cut Red Tilapia into 6 fillets
    • Using the blender, blend galangal, ginger, lemongrass, shallots, garlic and some water together
    • Keep half the blended spice mixture aside
    • Sieve out the juice from the remaining half and use it to marinate the fish fillets for 10 minutes


  2. Make sauce

    • In a pot, add oil, cut carrots, cut tomatoes, and 1 cup of Gac fruit flesh
    • Stir well and let it cook a while
    • Add 20g of glutinous rice wine and stir
    • Add ½ of the remaining blended spice mixture and 1½ cup of fish bone broth into the pot. 
    • Stir well and cook until it reduces a little. Set aside.


  3. Searing the Fish Fillets

    • Dab fish fillets onto kitchen paper towels to remove excess water
    • Season fillets with some black pepper
    • In a pan, add a little oil and place fish fillets skin side down
    • Let it sear for a while before flipping it over to the other side
    • Leave it to sear for just a while and remove from pan. Set aside.


Plate and Serve!

On a plate, dish out fish fillets and add the Gacsauce around it. Add yellow grape tomatoes by the side. Sprinkle some chopped spring onions, coriander and basil leaves

Plate and Serve!

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Ingredients
  • Serves 2-4 people
  • 1 red tilapia (2 filet) 

  • 1 gac fruit (pitted) 

  • ¼ cup yellow grape tomatoes 

  • 2 tomatoes  (medium diced) 

  • 1 carrot (medium diced) 

  • 1½ cup of fish broth or chicken broth 

  • 1 tbsp ginger (chopped) 

  • 1 tbsp garlic (minced) 

  • 1 tbsp shallot (chopped) 

  • 1 tbsp lemongrass 

  • 1 tbsp galangal 

  • 1 tbsp dill 

  • 1 tbsp basil 

  • 1 tbsp coriander 

  • 2 tbsp spring onion 

  • 1 tbsp fish sauce

  • sugar 1 tsp

  • salt & black pepper (to taste)

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