Don't have time to fillet a fish? Go and buy frozen tilapia fillets—they are as good as the fresh.
Prep Time 8 minutes
Cooking Time 8 minutes
Click to see more fish fillet recipes
400 grams tilapia, deboned
(Learn how to fillet a fish here)
1 pinch salt
1 pinch ground pepper
3 tablespoons AA powder
(No AA powder? Use cornstarch instead.)
2 to 3 cups vegetable oil
For the soy vinaigrette Sauce
(also great for Boneless Crispy Pata)
1 tablespoon garlic, finely chopped
1 tablespoon onion, finely chopped
1/2 cup soy sauce
1/2 cup vinegar
3 pieces siling labuyo
a pinch of salt
1 Fillet and pat dry tilapia. Slice into thin strips.
2 Season with salt and pepper, then coat with AA powder.
3 Heat vegetable oil. When it's hot enough for frying, carefully drop in the tilapia fillet strips one by one to prevent them from sticking.
4 Fry until golden brown and crispy. Serve with soy vinaigrette on the side.
5 Make the Soy Vinaigrette Sauce: In a bowl, mix together the following: garlic, onion, soy sauce, vinegar, siling labuyo, salt. Serve with the pata or tilapia. This versatile dipping sauce is great for grilled meats too.
Cooking tip: Drain the fried fish so they remain crisp until ready to serve.
Photography by Miguel Nacianceno │ Styling by Sharlene Tan
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