"Sweet Steamed Tilapia (cichlid fish) with Sweet and Sour Sauce"
"Sweet Steamed Tilapia (cichlid fish) with Sweet and Sour Sauce"

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, "sweet steamed tilapia (cichlid fish) with sweet and sour sauce". It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few components. You can have "sweet steamed tilapia (cichlid fish) with sweet and sour sauce" using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make "Sweet Steamed Tilapia (cichlid fish) with Sweet and Sour Sauce":
  1. Take Ingredients
  2. Prepare 1 or 1/2 kls - your own choice fish or Tilapia (cichlid fish)
  3. Take 1 pc - ginger
  4. Prepare 1 tbsp - oil
  5. Get Sauce
  6. Prepare 200 ml - water
  7. Get 1 cup - vinegar (for the sour taste)
  8. Make ready 1/2 cup - sugar (for sweetened)
  9. Take 1 tbsp - soy sauce
  10. Make ready 1 to 2 cup - ketchup (for the red color of the sauce and for the taste)
  11. Prepare 1 Salt and Black pepper to taste..
  12. Prepare 1 Tip: you can use CORNSTARCH for your desired thickening… (dissolve into small amount of water before mixing to the sauce)
Instructions to make "Sweet Steamed Tilapia (cichlid fish) with Sweet and Sour Sauce":
  1. Preheat your oven at 250°c.
  2. In a baking dish marinate the fish with salt and pepper, add the oil and ginger (ginger helps to remove the "Lansa" or stench or taste of the fish). Put in the pre-heated oven.
  3. While waiting for the fish to cook, we will make now the sauce. In a sauce pan add the water, vinegar, and the sugar mix it with wire whisk until the sugar dissolve into the mixture, add now the soy sauce, then the ketchup (balance the taste of the sauce by adding Gradually the ketchup) and season with salt and pepper for better taste.
  4. You can use Cornstarch for thickening for your desired sauce.

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