Taking a staple of Cantonese cuisine and adapting it to modern families, this pan-fried tilapia recipe offers a new way ...

1. Marinate the fish fillets with salt, pepper, garlic ginger mince, and lemon juice. Set aside for about 10 minutes to infuse the flavours. 2. In a non-stick pan over medium heat, add the ghee ...

Heat a little rapeseed oil or coconut oil in a frying pan, add the tilapia fillets, skin-side down, and cook until the edges are crisp. You should find that the fish cooks from underneath in about ...

Tilapia are sometimes sold whole, but more often as fillets. The fish are available ... and the firmness of its flesh makes it excellent for pan-frying, grilling, or deep-frying in a crisp beer ...

For this recipe ... fried scallions in the pan, eaten with the tender white fish, is a worthwhile compromise. Be sure to dip crusty bread into that glorious scallion oil, and rest easy knowing ...

For this simple recipe, all you need ... local butchery or Mama Samaki to fillet some snapper or tilapia in advance. You will need to marinate the fish and pan-sear it until it is cooked.