Grilled Stuffed Tilapia Recipe

Grilled Stuffed Tilapia is like your typical grilled whole fish except that it is stuffed with delicious veggies inside. It is simple, easy-to-cook, delicious, and totally Filipino. I enjoyed having it with a dip of spicy toyomansi (ponzu).

So, how easy is it to make your own grilled stuffed tilapia? Let me tell you. I started out by buying the freshest tilapia from the Asian store. It is better if you can have them clean-up the fish by removing the scales, gills, and guts. Make sure to wash the fish using running water to make sure that it is clean and that the scales and other innards are completely removed. I then rub coarse salt all over the fish including the cavity. This gives the fish flavor and it can also make it last a bit longer, if you plan to cook it at a later time (you have to put it in a fridge or freeze it though if you plan to cook it after several hours).

The stuffing is simply a mixture of chopped tomato, onion, scallion, and ginger. I added lemon juice to make it fresh tasting along with salt and pepper for extra flavor. Simply scoop the mixture into the cavity of the fish then you are ready to grill. I usually use a cooking oil spray to coat the outer part of the fish with oil. This will prevent the fish from sticking to the grill. If there are still scales, coating the fish with oil is not necessary. It will also be handy if you have a grilling basket for fish because you can easily flip the fish when needed. It also holds the stuffing and prevents it from falling-off while you grill.

That’s about it. The next steps are all up to you. You might probably arrange this in a boodle fight manner with banana leaves, rice, and all the nitty gritty. You can also simply do this like I do — arrange in a large plate and serve in the middle of the dining table for the entire family to enjoy.

Try this Grilled Stuffed Tilapia Recipe. Let me know what you think.

Grilled Stuffed Tilapia Recipe

 

Prep time

15 mins

Cook time

24 mins

Total time

39 mins

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 1 whole large tilapia, cleaned (scales and gut removed)
• 1 large plum tomato, cubed
• 1/4 cup chopped scallions
• 1 small yellow onion, cubed
• 1 teaspoon minced ginger
• 1/2 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 2 1/2 teaspoons course sea salt
• Cooking oil spray

Instructions

1. Rub 1 1/2 teaspoons salt all over the fish. Set aside.
2. Combine the tomato, onion, scallions, garlic powder, ginger, lemon juice, pepper, and remaining salt in a bowl. Mix well.
3. Stuff the mixture in the cavity of the tilapia.
4. Heat-up the grill. Once the grill is ready, spray a little cooking oil on both sides of the tilapia. This will prevent the skin of the fish from sticking on the grill.
5. Grill each side of the tilapia for 10 to 12 minutes.
6. Remove from the grill and arrange in a serving plate. Serve with your favorite dipping sauce.
7. Share and enjoy!

Nutrition Information

Serving size:  3

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How to Make Black Forest Cake

Layers of cream, poached cherries and rich dim chocolate make this conventional German Black Forest cake a completely tasty, liberal and show-halting creation. This wanton cake tastes just as unimaginable as it looks and is ensured to awe even the hardest of faultfinders. This thump out excellent may look complex, yet you can figure out how to make it with this clear formula.This Black Forest cake tastes as good as it looks.

Ingredients: For the Poached Cherries

• 1/2 cup superfine (caster) sugar

• 1/2 cup water

• 1 pound / 450 grams fresh or frozen pitted cherries, plus extra for decorating

• 6 tablespoons Kirsch liqueur, optional

Ingredients: For the Cream Filling

• 10.2 fluid ounces / 300 milliliters heavy cream

• 3 tablespoons powdered (icing) sugar, plus extra for decorating

Ingredients: For the Ganache

• 3.5 ounces / 100 grams dark chocolate, chopped, plus extra for decorating

• 1/2 cup heavy cream

Step 1: Measuring the Ingredients

Baking is a science, so carefully measure out all of your ingredients beforehand for the best results.

Carefully measure your ingredients beforehand.

Step 2: Preparing the Pans

Heat the oven to 335 F / 170 C. Grease and line two 7-inch / 18-centimeter round cake tins and set aside.

Tip

• Alternatively, you can use a 2-by-7-inch / 18-centimeter cake tin and slice the cake in half before assembly.

Grease and line your cake tins.

Step 3: Melting the Butter

In a small saucepan set over low heat, melt together the butter and vanilla extract. Set this mixture aside to cool.

Melt the butter and vanilla over low heat.

Step 4: Combining the Eggs and Sugar

Place the sugar and eggs in a large bowl. With an electric hand mixer, whisk them together on a low speed to just combine.

Whisk the eggs and sugar to combine.

Step 5: Whisking the Eggs and Sugar Over Heat

Set the egg mixture over a pan half-filled with boiling water. Continue to whisk on low speed for 3 minutes, and then increase the speed to medium and whisk the mixture until it is pale and tripled in volume.

Whisk until the mixture is pale and tripled in volume.

Step 6: Cooling the Egg Mixture

Remove the bowl from above the hot water, and continue to whisk until the mixture has cooled to room temperature -- about 3 to 4 minutes. The mixture will be thick and leave a ribbon trail when the beaters are lifted out of the bowl.

The mixture should be thick so that it leaves a trail.

Step 7: Adding the Melted Butter and Flour

Pour the melted butter down the sides of the bowl, and gently fold it in. Sift in the flour and cocoa powder, and gently fold the batter again until the flour is just incorporated.

Warning

• Be careful not to over-fold the mixture here, as it will lose all of its air.

Gently fold in the dry ingredients.

Step 8: Baking and Cooling

Divide the mixture evenly between the cake tins, and bake in the oven for 25 to 35 minutes or until the cake rises and springs back when gently pressed in the center. Leave the cakes to cool in their tins before inverting onto a wire rack.

Let the cakes cool in their tins.

Step 9: Making the Poached Cherries

While the cakes are cooling, make the poached cherries. Heat the sugar and water in a small saucepan set over low heat until the sugar has dissolved. Add the Kirsch liqueur and cherries, and bring the mixture to a gentle simmer. Continue to cook for 3 to 4 minutes or until the cherries have absorbed some of the syrup and are puffed and tender. Strain the cherries and the syrup into two separate bowls, and set both aside to cool.

Set the cherries and syrup aside to cool.

Step 10: Making the Chocolate Ganache

To make the chocolate ganache, place the chopped chocolate in a small bowl. In a small saucepan set over medium heat, bring the cream to a gentle simmer. Pour the hot cream into the bowl with the chocolate. Let sit for 1 minute before gently stirring to combine.

Pour the hot cream over the chopped chocolate.

Step 11: Making the Cream Filling

For the cream filling, add the cream and powdered sugar into a large bowl and whisk until the cream begins to just hold its shape.

Whisk the cream until it begins to hold its shape.

Step 12: Glazing the Cake Layers

To assemble the cake, place the first cake layer on a plate or stand and brush it generously with cherry syrup.

Glaze the first cake layer with syrup.

Step 13: Filling With Cream and Cherries

Generously spoon 3 tablespoons of the cream on top the first cake layer, leaving a slight border around the edge. Arrange the poached cherries on top of the cream.

Arrange the cherries on top of the cream.

Step 14: Top With the Second Cake Layer

Add the second cake layer. Brush again with cherry syrup, and then pile on the cream and extra cherries.

Top with the second cake layer.

Step 15: Decorating the Cake

Finish the cake by pouring on the chocolate ganache, adding a generous dusting of powdered sugar and sprinkling with extra shaved chocolate.

Top with chocolate ganache.Dust with icing sugar.Sprinkle with shaved chocolate.

Step 16: Serving

Chill the cake for 1 hour to make it easier to slice, taking it out of the refrigerator 20 minutes before you plan on serving it.

Chill the cake before serving to make it easier to slice.

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Crispy Fried Jeprox

Crispy Fried Jeprox is a simple dried fish dish similar to daing.This is a very simple and straightforward recipe that will remind you on how to cook daing or salted dried fish (and we are using Jeprox for this recipe).

What do you think about the name of this dried fish? If you will ask me, I think that naming a type of dried fish as “Jeprox” is funny sounding. An old Pinoy Rock song is the first thing that come into my mind when I see this fish. However (and although it sounds funny), the satisfaction that I get when eating crispy fried jeprox is no joke at all. I enjoy having this for breakfast with a bowl of super spicy vinegar and sinangag.

So what is the difference between Jeprox with Daing? You see, I had the same question too because they all look the same at first glance. Although you will notice that jeprox is lighter and thinner compared to regular salted dried fish. From what I gathered, Jeprox is made from a variety of fish called Smelt; it is a species of fish that can commonly be found in North America.

Having said that, I am now wondering if there is also Jeprox in the Philippines? Don’t get me wrong, I know that most of you will say that there are lots of Jeprox out there almost anywhere — but I’m asking about the fish though. I heard that there is a type of dried fish with the same name in Pangasinan, but I have not tried it yet. It may or may not be using the same kind of fish. since you know better than I do, a quick comment with your thoughts will help.

Try this Crispy Dried Jeproc Recipe. Enjoy!

Crispy Fried Jeprox

 

Author:  Vanjo Merano

• Serves: 3

• Serving size: 3

Prep time:  5 mins

Cook time:  8 mins

Total time:  13 mins

Ingredients

• 3 ounces packaged dried jeprox
• 4 tablespoons cooking oil
• ½ cup spicy vinegar

Instructions

1. Heat the oil in a frying pan
2. Once the oil heats-up add around 3 pieces of dried jeprox and fry each side until the color turns golden brown and the fish starts to curl. Make sure that the oil is not too hot when you put the fish in. This will prevent it from getting burnt quickly and will avoid a bitter aftertaste. Perform this step until all the fish are consumed.
3. Using a spoon, scoop some hot oil from the pan and pour-it over the fish so that the opposite side will get cooked and crispy. Turning the fish over will not cook the fish equally since it is already curly.
4. Remove the fried jeprox from the hot pan. Place in a plate lined with paper towels.
5. Transfer to a serving plate. Serve with rice and spicy vinegar.
6. Share and enjoy!

3.3.3070

 

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Crispy Tilapia Sticks Recipe

Crispy Tilapia Sticks is a delicious crispy flavorful tilapia fillet dish. The fish is seasoned and dredged in a beading of Panko breadcrumbs, then deep fried until crispy. Crispy Tilapia Sticks makes a delicious appetizer and I think that it goes well with fresh homemade ranch dressing.

This Tilapia sticks recipe was from my mom. She made the entire thing while I salivate and wait for it to be done. I was whipping-up some fresh homemade ranch in anticipation of the dish that I will soon be devouring. I can say that even though this dish is really simple, it tasted good and the texture is just perfect.

I know that most of us will say and think that nothing beats our mom’s cooking. I still think the same up to now. She was the reason why I got interested in the kitchen and all things related to food and cooking, in the first place — and she still continues to perform her magical cooking tricks to this day. I am really glad that she came here in the US to visit us.

Crispy Tilapia Sticks also goes well as a main dish. If I will eat this with rice, my preference is to have a dip made-up of soy sauce and lemon or calamansi (or simply Toyomansi).

Try my mom’s Crispy Tilapia Sticks Recipe. Enjoy!

Crispy Tilapia Sticks Recipe

 

Author:  Cora Merano

• Serves: 4

• Serving size: 4

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Ingredients

• 1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 eggs, beaten
• 1 cup Panko breadcrumbs
• 2 cups cooking oil

Instructions

1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
2. Rub the mixture all over the sliced tilapia fillets.
3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover it, and then shake the container back and forth. You will see that the tilapia will be coated properly.
5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown. Use medium heat in this step
6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper towel.This will absorb the excess oil.
7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You can also serve this with tartar sauce.
8. Share and enjoy!

3.3.3070

 

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Sinigang na Bangus sa Bayabas

Sinigang na Bangus sa Bayabas is a version of sinigang that makes use of ripe guava as the souring agent. Sinigang is a Filipino sour soup dish that commonly uses unripe tamarind or bilimbi to make the sour sour. This singang na bangus sa bayabas is not as sour as the traditional singing dishes, but it has a nice mild flavor that I liked.

I was not able to enjoy this sinigang version as I was growing up. This is one of the reasons why I was skeptical about this dish. However, things changed when I had the courage to try it. I thought that it was not bad, and I even had more until finished the entire bowl.

I think that it takes a little getting used to, or what they call acquired taste in order for most of us to enjoy any sinigang sa bayabas version. I am not a fan of guava, but I like milkfish and fish sauce. The flavor of the milkfish blends well with the guava and the fish sauce making this dish successful. It will be better if you use the ripest guava that you can get for optimum flavor.

Try this Sinigang na Bangus sa Bayabas. Let me know what you think.

Sinigang na Bangus sa Bayabas

 

Author:  Vanjo Merano

• Serves: 3

• Serving size: 3

Prep time:  15 mins

Cook time:  40 mins

Total time:  55 mins

Ingredients

• 1 medium milkfish (bangus), cleaned and scales removed and sliced into steaks
• 2 cups baby spinach
• 4 to 6 pieces guava (ripe)
• 8 pieces okra
• 1 small onion, wedged
• 2 medium tomato, wedged
• 2 pieces Jalapeno pepper
• 2 tablespoons fish sauce
• 1 teaspoon ground black pepper
• 4 to 5 cups water

Instructions

1. Pour the water in a cooking pot. Bring to a boil.
2. Put-in the guava, tomato, onion, and whole peppercorn. Let it boil. Continue to boil (covered) for 15 minutes or until the guava and vegetables are soft. You may add more water if needed.
3. Using a fork of potato masher, mash the guava and vegetables inside the cooking pot to extract the flavors. This is an optional step, be extra careful.
4. Pour-in the fish sauce. Stir.
5. Add the milk fish. Cook for 5 to 10 minutes in medium heat.
6. Add the okra and Jalapeno. Continue to cook for 5 minutes.
7. Put-in the spinach. Cover the cooking pot. Turn the heat off. Let the spinach stay in the pot for 5 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

3.3.3070

 

Watch the cooking video:

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The strange and surprising FRUIT Mexico

 

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ZAPOTE NEGRO

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CHERIMOYA AND GUANABANA

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MAMEY AND SAPODILLA

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CIRUELA HUESUDA

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