Tilapia Celery

Carrot Pumpkin

Apple

Steps for Pan-Fried Tilapia Steaks

1. Wash the celery and carrot, and grate them into thin julienne strips

2. Blanch the celery and julienne strips of carrots until browned, and then drain them under cool water. Then season with salt, a little sugar, apple cider vinegar, wine, a little pepper oil, you can marinate for a few hours to taste.

3. Apple cut thin slices, coated with custard powder, pat off the excess powder (with custard powder fried color will look good, golden, no if you do not have flour, starch can be). Place in hot oil and fry until crispy, fry out the water.

4. pumpkin with skin, cut long strips, under the hot oil frying to set. You can use a toothpick (or other) to fix it according to your personal preference, and deep fry it.

5. Because this tilapia fillets bought back usually put in the freezer, so when defrosting, put the tilapia first into the freezer to defrost, and then get the room temperature operation.

6. In a pan, heat the pan, add the olive oil and add the fish. This time the heat should be turned up, add a good amount of white wine, sprinkle a little salt and pepper, let the fish underneath the speed to cook, then turn the heat to medium-low, turn and sear until cooked. The fish is very tender so be quick and careful not to overcook it.

7. We start to plate the fish with a little bit of bitter juju and the side dishes we made earlier.

8. Topped with a layer of fried apple slices.

9. Then a piece of fried fish

10. Then the side dishes, the apple slices and the fish, and the fried pumpkin strips as a garnish. (For the sauce, we didn't use cream sauce this time, we used our traditional steamed fish soy sauce and Yummy Soy Sauce.)