Scarlet Tail Tilapia

Name: Scarlet Tail Tilapia
Total time: 35 min
Ingredients: 1 whole tilapia (about 1.5 lbs); 2 inches, finely shredded fresh ginger; 4, minced garlic cloves; 8-10 dried red chilies; 4, cut into segments green onions; 3 tablespoons vegetable oil; 2 tablespoons light soy sauce; 1 tablespoon rice wine; a pinch sugar; a few sprigs cilantro for garnish

A striking Chinese presentation dish where fresh tilapia is carefully sliced and arranged to unfurl like a peacock's tail, then dressed with a fragrant wok-tossed sauce of ginger, garlic, and dried chilies. The fish remains tender and moist while the sauce delivers a gentle warmth and aromatic punch.

35 min

Medium

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Story

This showstopping dish gets its name from the dramatic way the fish opens up during cooking, revealing slices that fan out beautifully on the plate. The key is slicing through the fish flesh while keeping the spine intact so it holds together.

Ingredients

whole tilapia (about 1.5 lbs) 1

fresh ginger 2 inches, finely shredded

garlic cloves 4, minced

dried red chilies 8-10

green onions 4, cut into segments

vegetable oil 3 tablespoons

light soy sauce 2 tablespoons

rice wine 1 tablespoon

sugar a pinch

cilantro for garnish a few sprigs

Instructions

Prep the fish

Ask your fishmonger to scale and clean the tilapia, or do it yourself at home. Remove the gills completely and make a clean cut through the jaw to open the mouth slightly. Pat the fish completely dry with paper towels.

Slice and spread

Lay the fish flat on a cutting board. Starting from just behind the head, make horizontal cuts through the flesh toward the spine—about half an inch apart—but stop before cutting through the back bone. The fish should still hold together as one piece. Gently spread the slices apart to create the fanned peacock-tail effect.

Steam the fish

Place the prepared fish on a heatproof plate that fits inside your steamer. Steam over vigorously boiling water for 8-10 minutes until the flesh turns opaque and flakes easily. Carefully remove the plate and let any excess water drain off.

Build the aromatic sauce

Heat oil in a small wok or skillet over medium-high heat until it shimmers. Add the dried chilies and let them darken slightly, then toss in the ginger and garlic. Stir for about 30 seconds until fragrant—don't let the garlic burn. Add the soy sauce, rice wine, and sugar, then remove from heat immediately.

Finish and serve

Drizzle the hot aromatic sauce evenly over the steamed fish. The heat from the sauce will continue cooking the surface slightly. Garnish with green onion segments and fresh cilantro. Serve immediately while the fish is still piping hot.