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GLAZED TILAPIA w/ CRISPY KAILAN and SCRAMBLED EGG

PORTION

4

COOKING TIME

-

MINUTES

SEE VIDEO

Ingredients

Ingredients:

  1. Regal Springs Indonesia Tilapia Fillet 200 g
  2. Salt ½ tsp
  3. Ground black pepper ½ tsp
  4. Lime juice 1 tbsp
  5. Garlic, minced 2 cloves
  6. Eggs, beaten 2
  7. Unsalted butter 50 g
  8. Powdered broth ½ tsp

Glaze ingredients:

  1. Soy sauce 6 tbsp
  2. Tomato sauce 1 tbsp
  3. Granulated sugar 2 tsp
  4. Powdered onion 1 tsp
  5. Powdered broth ½ tsp
  6. Cornstarch solution 50 ml

Crispy Kailan:

  1. Kailan 200 g
  2. Cooking oil as needed
  3. Salt ¼ tsp
  4. Bouillon powder ½ tsp
  5. Garlic powder ½ tsp

Instructions

  1. Marinate the tilapia with salt, ground pepper, and lime juice. Set aside. Slice the kailan, then wash thoroughly with running water. Drain until dry.
  2. Prepare a bowl, add the coating ingredients. Mix well and set aside.
  3. Heat the oil, fry the kailan over medium heat until dry. Remove and drain.
  4. Sprinkle with salt, bouillon powder, and garlic powder. Mix well and set aside.
  5. Heat a little butter, then add the beaten eggs and bouillon powder.
  6. Stir and cook over medium heat until scrambled. Remove from heat and set aside.
  7. Reheat the butter, add the tilapia and garlic. Cook for 1 minute.
  8. Coat the tilapia with the glaze (both sides). Cook for 1 minute over low heat.
  9. Then pour the glaze over the fish. Cook for 2 minutes over low heat. Turn off the heat.

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