Filipino
Pritong tilapia at ensaladang talong
Fried tilapia with eggplant salad
Crisp fried tilapia with a smoky grilled-eggplant, tomato and onion salad and shrimp paste.
- Serves 4
- Prep 15 min
- Cook 25 min
- Total 40 min
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Ingredients
9 items · serves 4- 4 medium tilapia (about 1 kg), cleaned and scaled
- 1 1/2 tsp salt
- 250 ml cooking oil, for frying
- 3 eggplants (talong)
- 2 medium tomatoes, diced
- 1 medium onion, diced
- 3 tbsp cane vinegar (suka)
- 2 tbsp shrimp paste (bagoong alamang), to serve
- 1/4 tsp ground black pepper
Contains: shellfish, fish. Check product labels: brands differ.
Steps
5 steps- 1Make shallow cuts on both sides of the fish, rub with most of the salt, leave for ten minutes, then pat dry.
- 2Grill the eggplants over a flame or in a dry pan until charred and soft, then peel and chop them.
- 3Mix the eggplant with the tomatoes, onion, vinegar, pepper and a pinch of the salt to make the salad.
- 4Heat the oil in a frying pan and fry the fish for six to seven minutes a side, until crisp.
- 5Serve the fish with the eggplant salad, the shrimp paste and steamed rice.