ADD went to SS and bought a live fresh Tilapia, 582g for $3.30 today. We had never cooked Tilapia fish curry and wanted to see how it compares with our erstwhile favorite - salmon fish head curry. First we prepared the curry broth using our salmon fish head curry recipe, and added okra. Then we put the tilapia - cut into 3 pieces - into the gently simmering broth. Temperature and timing are the secret to cooking fish to perfection. For this experiment I lowered the curry to a very gentle simmer, and set total cooking time for 8 min.
Taste Test
First bite, and I was surprised! The Tilapia was cooked to perfection, and ADD concurred . The taste? Sensational! Excellent texture, very refined, svelte and smooth! The flesh didn't fall apart nor flake! The flesh was very fresh, sweet, with none of the fishy or earthy aftertaste that Tilapia is well-known for. Perhaps this one wasn't farm-raised?
We didn't expect Tilapia to rival salmon, but it did, edging it decisively - perhaps because it exceeded our expectations? We will certainly cook Tilapia curry again. After all, it is 1/3 the cost of salmon!
Preparing the Tilapia:
1. Scale the fish with your sharp knife to remove any remnant scales.
2. Use a kitchen shear to trim the tail and fins.
3. Salt liberally and place in fridge for 10 min.
4. Wash away the salt and cut into 3 pieces with a slant.
Method:
1. Cook your fish curry as detailed here, including the okra, etc.
2. Reduce the curry broth to a simmer.
3. Gently place the tilapia pieces into the simmering curry.
4. Set timer for total cooking time of 8 min.
5. If the curry is not enough to cover the fish entirely, turn the fish over after 2 min.
6. After 6 min, flip over the fish gently, taking care not to flake the flesh.
7. Garnish with coriander leaves, 1 sprig.
Plate up and serve with freshly cooked jasmine rice.
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