Nilasing in Filipino translates to “intoxicated by alcohol” or “drunk”. The Nilasing na Tilapia Recipe almost holds the same meaning in a way. Tilapia is a very abundant freshwater fish which can be found in any wet market in the Philippines. It is very juicy, tender and not that greasy when cooked. The fish can also be cooked in many ways and still be very delicious. It also has a lot of meat which can easily absorb any marinate, suitable for cooking ahead of time or at the last minute.
Nilasing na Tilapia is a very simple dish that only requires a few steps and ingredients. Frying is involved so the fish gets to be really crispy on the outside and very tender, and savory on the inside. The downside of cooking Tilapia is how the oil pops and splatters a lot when you fry it. But with this dish, you don’t need to worry about it because the Fish has absorbed a lot of wine and the moisture is lessened by the coating which prevents the oil from splattering. Normally when you fry meat, the flavors may subside after cooking. The Tilapia, however, does not let the frying lessen its flavors.
- 1 piece medium Tilapia (Cleaned)
- ¾ cup cooking wine
- ¼ cup cornstarch
- ½ cup All- Purpose Flour
- 1 tsp garlic powder
- 1 tbsp Salt
- ½ tsp ground black pepper
- 1 ½ cups cooking oil
- Prepare the Tilapia by seasoning both sides with salt, ground black pepper, and garlic powder.
- Make sure to rub all over the fish.
- Put the Tilapia on a plate.
- Pour the cooking wine over the Tilapia and marinate each side for 15 minutes.
- Mix the Cornstarch and All- Purpose Flour in a resealable bag and shake well.
- Put the marinated Tilapia in the bag and shake until it is coated with the flour and cornstarch mixture.
- Set aside.
- In a cooking pan, start heating the cooking oil.
- Fry the tilapia in medium heat until it turns golden brown and crisp.
- Remove the Tilapia from the pan.
Nilasing na Tilapia Recipe Tips
The ingredients and the fish as said earlier, are very abundant and easy to spot. The Tilapia needs to be whole when fried. It also needs to be cleaned with the guts and gills removed. After cleaning the fish, it needs to be rubbed with the seasonings. The salt and pepper need to set in before marinating. After that, place the fish in a deep bowl where the cooking wine can touch one side. Let the fish sit there for at least 15 minutes each side or overnight of you want it to absorb even more flavor. After marinating, this is the part where the fish is already nilasing. Coat it with cornstarch and fry it on low flame to prevent the fish from burning and to cook it through.
You can serve this with a side of vinegar with siling labuyo for dipping. You can also slice up some tomatoes and enjoy the flavors of the juicy fish.
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