I love tilapia. It has a mild, sweet flavor that’s incredibly versatile. I get a little giddy when I find fresh tilapia for sale at the local fish market. Fresh, whole tilapia has a delightfully chewy, flaky texture. The bones can make it a challenge to eat. Go slow, chew slowly, and relish in its flavors.
Preparation Time: 15 minutes
Cook Time: 40 to 50 minutes
Servings: 3 to 4
1 fresh whole tilapia (~ 1.5 pounds)
6 cloves garlic
3 tablespoons olive oil
2 bunch scallion
⅓ cup light soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
¼ teaspoon salt
1 bunch cilantro
6 slices ginger
Clean, de-scale, gut fish. Season with salt. Stuff the inside of the fish with 3 slices ginger, 2 cloves garlic, 1 bunch scallion.
Preheat the oven 400 F degrees. Bake fish in a roasting pan uncovered at 400 F degrees for 40 minutes.
Prepare the sauce: In a small saucepan, under low to medium heat, heat oil with crushed garlic, ginger, scallion for 5 minutes or until aromatic. Add oyster sauce, soy sauce, brown sugar to oil. Cover pan with lid and heat under low heat for 3-5 minutes. Add chopped scallion. Set aside.
Ensure fish is done cooking when the internal temperature at the thickest section is 145 F degrees.
Transfer fish to a deep serving dish. Pour sauce over fish. Garnish with chopped cilantro.