Tilapia, celery, carrots, pumpkin, apple

Practice

1. celery and carrots cleaned, shaved into fine julienne

2. celery, carrot julienne blanch until browned, drained 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. thinly sliced apples, coated with custard powder, tapped 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, to get the moisture out.

4. Pumpkin with skin, cut long strips, and fry in hot oil to set. You can use toothpicks (or other) to fix it according to your personal preference, and deep fry it.

5. Because this tilapia fillets are usually bought and put in the freezer, so when defrosting, put the tilapia in the freezer first to defrost, and then take it to room temperature to operate.

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

7. We started to plate the fish, putting a little bit of bitter juju and the side dishes we made before.

8. Topped with a layer of fried apple slices.

9. Layer a piece of our fried fish

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