How to cook Braised Whole Tilapia (Pla-Pla)
- 1 whole tilapia (pla-pla), about 1 1/3 pounds, scaled and guts removed
- 3 tablespoons rice vinegar
- 3 tablespoons patis (fish sauce)
- 3 tablespoons honey
- 4 slices ginger
- A handful cilantro, roughly chopped (to garnish)
- 4 stalks scallions, cut into 1-inch lengths then finely sliced vertically (to garnish)
- 2 red chilies, finely chopped or sliced (to garnish)
- Score the fish diagonally on both sides - twice on each side if the fish is rather large.
- In a pan that can hold the fish, mix together the rice vinegar, honey and patis.
- If your pan is large and the sauce is less than 1/4-inch deep, add a little water.
- Bring to the boil then add the fish and sliced ginger.
- Cover and cook over very low heat for 20 to 30 minutes. (Do not be tempted to remove the cover and peek while the fish cooks. The fish is meant to cook in the little sauce and its own juices and you really don’t want any of it evaporating needlessly.)
- When the fish is done, use a large spatula to transfer it to a serving platter.
- Pour the remaining sauce over, discarding the ginger.
- Scatter the scallions and cilantro over the fish, sprinkle with red chilies.
- Serve the Braised Whole Tilapia (Pla-Pla) hot with steamed white rice.
The Braised Whole Tilapia
(Pla-Pla) recipe very simple to cook and very tasty too!
"To braise" means to cook in a little sauce that gets absorbed by the seafood or meat turning it highly flavorful. In Asia, the sauce in which fish, chicken or meat is braised is always supplemented with herbs, spices and aromatics. So, basically, you put some sauce in the pan, you add the herbs, spices and aromatics, you add the fish, chicken or meat, you cover the pan and leave everything to simmer.
This recipe for Braised Whole Tilapia (Pla-Pla) serves/makes: 2 servings
The Braised Whole Tilapia (Pla-Pla) recipe is adopted from The Philippine Cook Book.
Main Ingredient: Tilapia
Preparation Method: Poached/Simmered