Seafood
Garlic Calamansi Tilapia with Pechay
An original bright, savory and lightly tangy Tilapia recipe adapted for Filipino ingredients, family portions and an ordinary home stove, with Pechay.
This original Sarap Recipe version of Garlic Calamansi Tilapia with Pechay is designed for a regular Filipino family kitchen. It uses garlic and calamansi to make a bright, savory and lightly tangy dish that works well with steamed rice. Adding Pechay makes it a more complete one-pan ulam and provides a familiar vegetable that is easy to find in Philippine markets.
Ingredients
- 2 medium tilapia, cleaned and cut into serving pieces
- 6 cloves garlic, minced
- 1/3 cup fresh calamansi juice
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons cooking oil
- 2 cups pechay, stems and leaves separated
- Black pepper and salt, only as needed
How to cook it
- Pat the fish dry and season it lightly before cooking.
- Measure and prepare every sauce ingredient before heating the pan. This keeps the aromatics from burning while you work.
- Sauté half of the garlic until pale gold. Combine calamansi, soy sauce, sugar and 1/3 cup water, then add it after the main ingredient is cooked.
- Cook until the flesh is opaque and flakes easily, turning only once when possible.
- Add the Pechay at the stage suited to its texture: firm pieces before the sauce finishes, or leafy pieces during the final 1 to 2 minutes.
- Let the sauce bubble for 2 to 3 minutes until glossy, then finish with the remaining fresh garlic.
- Taste the finished dish with rice before adjusting salt, soy sauce or fish sauce. Rest for 3 minutes before serving.
Why this method works
Preparing the sauce first gives the seasoning time to dissolve and prevents rushed measuring over a hot pan. Cooking the main ingredient separately from the final reduction protects its texture, while gradual seasoning accounts for differences between brands of soy sauce, patis and oyster sauce.
- Use a wide pan so moisture can evaporate instead of making the dish watery.
- For a less salty result, start with only three-fourths of the soy sauce or fish sauce and adjust at the end.
- Cool leftovers within two hours, refrigerate in a covered container and reheat until steaming.
How to serve
Serve hot with steamed rice. A side of sliced cucumber, tomatoes or blanched leafy vegetables balances the rich sauce. Offer calamansi and chili separately so each person can adjust the flavor.
Original recipe prepared for Sarap Recipe readers. Cooking time varies with ingredient size, cookware and stove heat.