Comments on: Teach a Man to Make Sweet and Sour Tilapia

By: Kian

Kian — Mon, 12 Jan 2009 20:01:22 +0000

Nathan, Thanks for visiting Red Cook and I’m glad you are enjoying the recipes. YeQiang writes a really nice Chinese Language blog. Her recipes are excellent. I highly recommend her English language video just as you mentioned in your comment.

By: Nathan

Nathan — Sat, 20 Dec 2008 02:40:51 +0000

Just wanted to let you know I made your recipe for “Sweet and Sour Fish” it was great the only different thing I made was I used “Black Pomfret” in place of the Tilapia.

I loved that the sweet and sour sauce did not over power the fish, it wasn’t gloppy or gross and no big rude chunks of peppers and pineapple. I was able to have the sweet and sour flavor and still be able to appreciate the taste of the fish.

Thanks for the great recipe, I am a fan of Chinese food and enjoy cooking it often (although I don’t blog about it because the recipes I make are learne from blogs like yours and so on, but I do blog alot about Cuban and other hispanic/ latino cooking that is really tasty to)

My first introduction to cooking Chinese food (mostly Cantonese) was from pictorials on this forum:

http://forums.egullet.org/index.php?showtopic=75962&st=0

Also videos from this sweet lady on “youtube”:

http://www.youtube.com/user/yeqiang?ob=1

P.S. I have also made your “Celery Chicken” it was really good to!

By: gaga

gaga — Sun, 16 Nov 2008 05:11:46 +0000

Ooo, I’m always looking for new ways to enjoy fish. This looks wonderful

By: Kian

Kian — Mon, 03 Nov 2008 14:24:54 +0000

Hi Betsy,

Re-using oil for frying is definitely an issue. I would not recommend re-using oil from frying fish for anything other than fish. I would re-use oil from frying chicken, pork or other mild flavored meat again in other usage without any effect in flavor. Use wok to fry whole fish and you can save on oil. The concave shape of the wok minimizes the use of oil.

By: Betsy

Betsy — Fri, 31 Oct 2008 23:44:47 +0000

Hi Kian! Sounds yummy. But I always think deep-frying is sooo much trouble. And oil isn’t totally cheap. How and when do you reuse it? I would do more delicious things (like DUCK) if I felt more confident of the whole frying process. Teach us some more!

By: Kian

Kian — Tue, 28 Oct 2008 02:48:36 +0000

Jacqueline, I sent you the picture and recipe this afternoon. Thanks for inspiring us all to be conscious of our environment!

Jessie and Bentoist, I did see the awards you sent my way. I don’t know how to thank you both. To be honored by such great bloggers. I am humbled indeed.

By: kang

kang — Mon, 27 Oct 2008 22:35:55 +0000

I do agree with the light s & s sauce which brings out the flavour of the fish rather than being too thick to ‘cover’ it.

I think it’s the correct recipe to fry the tilapia since it’s abit more chunkier than say something like garoupa , which is best steamed.

great post!

By: Bentoist

Bentoist — Mon, 27 Oct 2008 19:24:05 +0000

Yum and yup! Tilapia is a great candidate for farming. I ran my school's aquaponics project a few years ago. Despite poor weather, and a leaky fish tank, the fish grew big enough to be sold. My students and I even sold the butterhead lettuce grown at a local supermarket. I cannot bring myself to deep fry a whole fish, mostly because I don't want to deal with the clean-up after. But this is another great post. And yes, I gave you an E for Excellent award at my blog too.

By: Jessie

Jessie — Mon, 27 Oct 2008 18:40:19 +0000

Oh wow, what a great, informative post! I love tilapia, but have never made a whole fish before. I’m going to see if I can track one down.

+Jessie
a.k.a. The Hungry Mouse

p.s. I have an award waiting for you at my blog.

By: I Love Cooking

I Love Cooking — Mon, 27 Oct 2008 18:36:30 +0000

Kian-Thank you for this wonderful recipe. Can’t wait to try it out this weekend. We just got a new kitchen cook top, and all we eat is seafood…so this will be perfect….If only I’m able to cook half as well as you do.