What’s Delicious with Tilapia? Delicious Recipe Ideas

Tilapia has long been a familiar ingredient in Vietnamese family meals thanks to its firm meat, few small bones, and affordable price. Although simple, with just a little variation, you can process tilapia into a series of attractive dishes, from salads and braised dishes to grilled dishes and rich hotpots. So, what is delicious to cook with tilapia? To answer this question, let’s refer to the delicious and easy-to-make processing methods with Ola Squid to change the flavor of your daily meals.

1. What is delicious to cook with tilapia?

Tilapia not only has firm, naturally sweet meat, but this type of fish is also very easy to process into many attractive dishes. From fresh salads to fragrant fish cakes, each processing method brings a unique flavor, suitable for daily meals. Here are some suggestions for simple but extremely attractive dishes made from tilapia:

1.1 Tilapia salad

Ingredients for tilapia salad

• 1 tilapia
• 1 cup of lime juice
• 50g minced garlic, 50g minced chili
• 50g minced galangal, 50g finely chopped herbs
• Raw vegetables as side dish
• Sugar, salt, fish sauce, chili sauce, seasoning powder, MSG

How to make tilapia salad:

• First, when you buy the fish, wash it clean and remove the fishy smell with diluted salt water. Fillet the fish, pat dry, then slice thinly and put in a bowl.
• Next, add the prepared galangal, garlic, chili, and herbs to the fish bowl. Season with spices according to taste, then drizzle lime juice over and mix well so the fish absorbs the flavor.
• Mix ½ cup of filtered water with fish sauce, sugar, seasoning powder, and MSG. Continue adding lime juice, minced garlic, minced chili, and a little chili sauce, stirring well until blended. Arrange the salad on a plate, garnish with herbs, and serve with raw vegetables and rice paper to make it even more refreshing and attractive.

1.2 Tilapia fish cakes

Ingredients for tilapia fish cakes:

• 2kg tilapia
• 300g fresh shrimp, 300g pork fat
• 100g dill
• 2 chilies, 3 shallots
• Salt, pepper, fish sauce, cooking oil, vinegar, sugar, seasoning powder, MSG

Detailed instructions for making tilapia fish cakes:

• First, fillet the tilapia meat, wash it, and soak it in cold water mixed with vinegar for about 5 minutes to remove the fishy smell. Then, pat the fish dry and dice it. Wash the pork fat with salt water, cut into small pieces, and put in the refrigerator for 3-4 hours to firm up.
• Peel the shrimp, remove the black veins, then wash and drain. Mince shallots and chilies. Wash the dill, chop small, and discard the hard stems.
• Put the fish and shrimp in a bowl and add shallots, fish sauce, seasoning powder, MSG, pepper, sugar, and cooking oil (about 2 teaspoons each). Mix well and refrigerate for 3-4 hours.
• When the mixture is cold, add the pork fat and start grinding in small portions. Grind for 30-60 seconds, let the machine rest for 15-20 seconds, and repeat 4-5 times until the mixture is smooth and elastic like raw sausage. Mix dill and minced chili into the mixture after grinding.
• Apply a thin layer of oil to the steamer and shape the fish cakes into balls or wrap them around lemongrass stalks for fragrance. When the water in the pot boils, place the steamer in and steam for 10-15 minutes until the fish cakes are soft and cooked. Tilapia fish cakes are fragrant, sweet, crispy, and chewy without being dry, blending the flavor of fish and the richness of pork fat.

>>Refer to more: Secrets to making chewy, juicy, and beautiful golden fried squid cakes

1.3. Deep-fried tilapia

Ingredients for deep-fried tilapia

• 1 tilapia (about 1kg)
• 100g breadcrumbs
• 2 chicken eggs
• Shallots, ginger, lime
• Seasoning powder, pepper, cooking oil, chili sauce, MSG

How to make deep-fried tilapia:

• When buying tilapia, descale it, clean the belly, then use lime to rub on the surface to remove slime and fishy odor. Proceed to fillet by slicing vertically from the gills down the spine, separating the meat from the bones. Cut the fish meat into bite-sized pieces; peel and mince ginger and shallots.
• Then, put the fish in a bowl, marinate with ginger, shallots, seasoning powder, pepper, and MSG. Mix well and let it absorb the spices for about 30 minutes.
• Crack 2 eggs into the marinated fish, mix well. Next, roll each piece of fish through breadcrumbs to create a crispy coating.
• Next, heat oil in a pan, add fish and fry over medium heat until both sides are golden and crispy, then remove and drain the oil.

1.4. Fermented tilapia (Mắm cá rô phi)

Ingredients

• 3 kg tilapia
• About 1 kg sea salt
• 1 pineapple
• 400 g finely ground roasted rice (thính)
• Sugar, MSG (according to taste)

How to process fermented tilapia as follows:

• You need to clean the scales, cut open the belly, remove the black membrane and internal organs. Then soak the fish in diluted salt water for about 1 hour, then wash again, drain, and make several horizontal cuts on the body so the fish can easily absorb the spices.
• Peel the pineapple, remove the eyes, then slice a part into thin pieces of 1-2 finger joints, set the rest aside. Grind roasted rice into a fine powder to make “thính”.
• Mix the fish with salt in a ratio of 3 kg of fish: 1 kg of salt. Next, you layer a layer of fish, a layer of salt, and then a layer of pineapple until finished. Press firmly; if there is a gap, place a heavy object to limit air, then cover tightly and incubate.
• Store the jar in a cool place out of the sun. After 48 hours, open the lid to stir the fish for even absorption, then continue incubating. After 7-10 days, when the fish has become firm, take it out and drain. Wash and dry the jar.
• Then, mix the fish well with the prepared roasted rice powder. Put the fish back into the jar, press firmly, cover tightly, and incubate for another 30 days. When enough time has passed, open the jar to drain the liquid and continue to cover for another 30 days so the fish develops a beautiful color and the bones become soft.

1.5. Tilapia sour soup

Ingredients

• 1 tilapia
• ½ pineapple, 2 tomatoes
• Okra, taro stems (dọc mùng)
• Rice paddy herb, thorny coriander, bean sprouts
• Garlic, dried shallots, chili, tamarind pulp
• Salt, sugar, fish sauce, cooking oil

How to cook simple tilapia sour soup:

• First, clean the guts and scales of the tilapia, then soak it in diluted salt water to remove the fishy smell, then cut into chunks. Peel the taro stems, wash them, and cut them diagonally.
• Remove the heads of okra and cut into pieces. Peel the pineapple, remove the core, slice into fans, and cut the tomatoes into wedges. Soak the tamarind in warm water and filter for the juice. Wash the rice paddy herb, thorny coriander, and bean sprouts, then drain. Mince shallots, garlic, and chili.
• Next, put a pan on the stove with 5 tablespoons of cooking oil, sauté half of the garlic, shallots, and chili, then add the fish and fry lightly on both sides for about 10 minutes, take it out and set aside.
• Reuse the fish frying oil, sauté the remaining shallots and garlic. Then, add tomatoes and pineapple and stir-fry with a little salt for fragrance, then pour in about 1.5 liters of water. When the water boils, add the fried fish and tamarind juice.
• When the water boils again, continue to add taro stems, okra, and bean sprouts. Finally, just season with salt, sugar, and fish sauce to taste, cook for a few more minutes, then turn off the heat.

1.6. Tilapia fish noodle soup (Bún cá rô phi)

Ingredients

• 1 tilapia
• 1 kg fresh vermicelli noodles
• 5 tomatoes, 1 pineapple
• 4 shallots, 1 ginger root
• 3 green onion stalks, 2 dill sprigs
• Salt, sugar, fish sauce, vinegar, seasoning powder, cooking oil

Instructions for making tilapia fish noodle soup:

• Clean the scales, gills, and internal organs of the tilapia, then soak it in diluted salt water for 15 minutes to remove the fishy smell. Wash several times, drain, then fillet the meat and cut into pieces; keep the head and bones to cook the broth. Wash the vegetables, peel and cut them into bite-sized pieces.
• Next, sauté shallots with oil, add fish head and bones and stir until firm. Add about 1 liter of water, season with a little seasoning powder, and cook for 15 minutes. While boiling, skim off the foam to keep the water clear. Then take out and discard the bones and ginger.
• Next, heat the oil and fry the fish meat over medium heat for 10-15 minutes until golden brown, then take out and drain. Use the same pan and sauté shallots, then add chopped tomatoes and stir until soft.
• Put the sautéed tomatoes into the broth pot, then season with salt, fish sauce, seasoning powder, and a little MSG to taste. Add tomato wedges and pineapple and cook for a few more minutes. Finally, add 1 tablespoon of vinegar to create a thanh sour taste.

See more: How to cook squid noodle soup with Phu Yen standard, clear broth, and crispy squid

1.7. Clay pot braised tilapia (Cá rô phi kho tộ)

Ingredients to prepare:

• 450 g tilapia
• 400 g pork belly
• 20g shallots, 100ml coconut water
• 1 ginger root, 1 garlic bulb
• 3 green onion stalks, 1 green chili, 2 bird’s eye chilies
• Salt, sugar, pepper, fish sauce, soy sauce, cooking oil, MSG

How to make clay pot braised tilapia:

• When you first buy the tilapia, clean it, soak it in diluted salt water, wash it again, and drain. Wash the pork belly, cut into slices about 3 cm thick. Peel and mince shallots, garlic, and ginger. Finely chop green onions and green chilies.
• Mix the marinating liquid including 1 tablespoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of chili powder, 1 tablespoon of fish sauce, and 1 teaspoon of ground pepper. Next, mix well then add the fish to marinate with ginger, garlic, shallots, and green chili for about 45 minutes.
• Marinate the pork belly with pepper, salt, along with minced ginger, garlic, shallots, and a little green chili for 45 minutes to absorb well.
• Next, take a pot and add 1 tablespoon of sugar with a little water, cook over low heat until it turns golden, add oil to create the coloring liquid. Sauté garlic, ginger, and shallots, then arrange the pork and fish alternately in the pot, braise over medium heat for 10 minutes, then turn the fish over so it absorbs evenly.
• Continue to braise for another 5 minutes, then add coconut water, soy sauce, MSG, and bird’s eye chilies. Open the lid and simmer until the liquid thickens (braise for a total of about 40 minutes). Finally, turn off the heat, sprinkle green onions and pepper on top and it’s done.

1.8. Braised tilapia with galangal (Cá rô phi kho riềng)

Required ingredients:

• 1 kg tilapia
• 500 g pork belly
• 1 large galangal root, 2 shallots
• 4 cloves garlic, 1 small ginger root
• 2 chilies, 2 green onion stalks
• 500 ml rice water (nước vo gạo)
• 1 tablespoon coloring liquid, 1.5 tablespoons fish sauce
• Salt, sugar, MSG, pepper, cooking oil

Instructions for making braised tilapia with galangal:

• Clean the fish, remove the head and internal organs, wash briefly, and then soak in rice water for 15-20 minutes. Then you take it out, wash again with clean water and drain.
• Wash the meat with diluted salt water, then wash again with clean water, cut into pieces about 2 finger joints thick.
• Peel and slice shallots and garlic, and wash and slice ginger. Remove the stems from the chilies and slice thinly. Wash green onions and cut into segments 1/2 finger joint long. Peel the galangal and then mince it.
• Next, take a pot and add 1 layer of shallots, garlic, and 1/2 tablespoon of minced galangal, arrange the pork belly on top, sprinkle another 1/2 tablespoon of galangal and a little green onion. Arrange the tilapia on top, then spread all the minced galangal, onion, garlic, chili, and the remaining green onions. Add cooking oil, fish sauce, coloring liquid, salt, sugar, MSG, pepper, and 200 ml of water.
• Finally, braise over medium heat for 2 minutes until the liquid boils, then lower the heat and simmer for about 15 minutes until the fish and meat are soft and cooked. Sprinkle more pepper, green onions, and a few slices of chili on top, then put in a plate to enjoy immediately.

1.9. Braised tilapia with turmeric (Cá rô kho nghệ)

Preparation of ingredients includes:

• 1 tilapia
• 1 garlic bulb, 3 fresh turmeric roots
• 3 chilies, 2 green onion stalks
• 2 tablespoons fish sauce, 1 teaspoon turmeric powder
• 1/2 teaspoon pepper, 1/2 teaspoon salt
• 2 tablespoons cooking oil, 1/2 teaspoon seasoning powder

How to cook braised tilapia with turmeric as follows:

• Descale the tilapia, remove the gills, fins, and tail, cut open the belly to remove the internal organs and the blood vein on the spine. Soak the fish in salt water or rice water for about 5-15 minutes to remove the fishy smell, then wash clean and cut in half. Wash the turmeric, chop it small, and mince the garlic, chop the green onions.
• Next, mix the fish with salt, sugar, fish sauce, seasoning powder, pepper, minced garlic, and turmeric. Marinate for about 30 minutes so the fish absorbs the spices evenly.
• Then, take a pot, add a little oil to sauté the minced garlic, add turmeric powder to create color, then arrange the fish to fry briefly until golden on both sides. Next, add the marinated spice liquid above and braise over medium heat until the water evaporates. Add a little boiling water and fresh chili, braise until almost dry, sprinkle green onions and pepper, braise for 1 more minute then turn off the heat. Turmeric braised fish has a beautiful yellow color, fragrant fresh turmeric smell, sweet soft meat, and rich flavor, suitable for eating with hot rice.

1.10. Grilled tilapia with galangal (Cá rô phi nướng riềng)

Prepared ingredients:

• 1 tilapia
• 3 shallots, 2 garlic cloves
• 1/2 ginger root, 2 galangal roots
• 1 green onion stalk, 3 lemongrass stalks
• A little Vietnamese coriander or dill
• 1 tablespoon satay, 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• Salt, seasoning powder, MSG

Instructions for making grilled tilapia with galangal:

• First, after buying tilapia, remove the internal organs, cut the gills, descale, soak in diluted salt water then wash clean and drain. Make several diagonal cuts on the body of the fish so the spices can easily penetrate.
• Then, you crush the garlic, shallots, ginger, galangal, lemongrass, mix with herbs, oyster sauce, satay, fish sauce, salt, seasoning powder, and MSG. Rub the mixture evenly on both sides of the fish and the belly, marinate for about 2 hours so the fish absorbs the spices evenly.
• Next, you place the fish on the grill, grill over red coals for about 30 minutes, then turn both sides evenly until golden brown and sweet. The grilled fish is golden brown, the meat is soft and sweet, fragrant with galangal, and serving it with sweet and sour fish sauce makes it even more attractive.

1.11. Foil-wrapped grilled tilapia (Cá rô nướng giấy bạc)

Required ingredients:

• 1 tilapia
• 4 green chilies, ½ lime
• 1 tablespoon minced shallots, 1 tablespoon satay
• A few finely chopped lime leaves
• Salt, sugar, cooking oil, seasoning powder, MSG, pepper

How to process foil-wrapped grilled tilapia:

• You remove the guts, gills, and descale the tilapia, then soak it in diluted salt water for 5 minutes, wash it again, and drain. To make the spices easy to absorb, you should make several diagonal cuts on the body of the fish.
• After that, you mix minced shallots, satay, cooking oil, lime leaves, salt, sugar, seasoning powder, MSG, and pepper. Rub the mixture evenly on both sides of the fish, marinate for about 30 minutes.
• Place the fish on banana leaves, roll it up, then wrap it tightly in foil and grill over red coals for about 30 minutes until the fish is golden and fragrant.
• Next, you crush the salt and chili, add lime to have chili lime salt. Grilled fish eaten with chili salt or chili lime salt will be even more fragrant and delicious, with fat sweet meat absorbed with spices.

1.12. Grilled tilapia with chili salt (Cá rô nướng muối ớt)

Prepare the ingredients:

• 1 tilapia
• 1 banana leaf
• 2 tablespoons minced garlic, 4 tablespoons satay
• 2 tablespoons minced chili, 2 tablespoons chili powder
• Salt, cooking oil, sugar, seasoning powder

How to make grilled tilapia with chili salt

• When you buy tilapia, remove the guts, gills, descale, soak in diluted salt water for 5 minutes then wash again, and drain. After that, use a knife to cut the fish body into diagonal lines to easily absorb the spices when marinating.
• Next, you mix satay, minced chili, chili powder, garlic, cooking oil, sugar, and seasoning powder. Rub the mixture evenly on both sides and put the remaining seasoning into the fish’s belly. Wrap the fish in banana leaves and marinate for about 30 minutes.
• Next, you need to preheat the oven at 180°C for 10 minutes. Wrap the marinated fish tightly in foil and then grill at 220°C for about 30 minutes until the fish is golden and fragrant. The fish after grilling is fragrant, rich, sweet, and infused with the spicy taste of chili and satay.

>>See more: Revealing 14 ways to make delicious grilled squid that should not be missed

1.13. Beer-steamed tilapia (Cá rô hấp bia)

Ingredients

• 750g tilapia
• 1 can of beer, 1 ginger root
• 1 horn chili, 5 green onion stalks
• 4 shiitake mushrooms, 1 onion
• Salt, sugar, oyster sauce, cooking oil, soy sauce, pepper, seasoning powder

Instructions for making beer-steamed tilapia:

• Clean the scales, gills, and guts of the fish, then soak in rice water with a little lime for 5 minutes to remove the fishy odor, then wash and drain. Slice the ginger, chop the chili, and separate the onion into wedges. Wash and slice mushrooms, crush the green onions.
• Lightly fry the fish with 1 tablespoon of oil until both sides are slightly golden. Sauté ginger, garlic, white parts of green onions, and chili with hot oil until fragrant. Then add soy sauce, oyster sauce, sugar, seasoning powder, and MSG, stir well to dissolve. Sauté the mushrooms briefly with 1 teaspoon of seasoning powder.
• Next, put the fish in a pot, drizzle the sauce over, add pepper and slowly pour the beer in, cover and steam for 10 minutes. Add mushrooms and onions, lower the heat and simmer for another 10 minutes until the fish is cooked and absorbed. The soft fish absorbed with the beer flavor combined with the sweetness of mushrooms and onions creates a fragrant steamed dish.

Refer to more: How to make beer-steamed squid sweet and delicious, not fishy at home

1.14. Soy sauce-steamed tilapia (Cá rô phi hấp xì dầu)

Ingredients include:

• 1 tilapia
• 3 lemongrass stalks, 2 green onion stalks
• 6 chilies, 1 ginger root
• 50g dill
• Ground pepper, fish sauce, soy sauce

Simple way to make soy sauce-steamed tilapia:

• When you buy tilapia, remove the gills, scales, and guts, and wash thoroughly with diluted salt water or vinegar to remove the fishy odor. Next, make several diagonal cuts on the fish body so that when marinating, the spices absorb evenly and steam faster.
• Peel, crush, and mince the ginger, and remove the seeds from the chilies and chop them. Take the root part of the lemongrass, crush it, and mince it. Wash the dill and green onions, then cut them into segments about one finger joint long.
• Next, rub the minced ginger, lemongrass, and chili evenly over the entire surface and belly of the fish. Sprinkle ground pepper, pour soy sauce and fish sauce, rub gently so the spices soak in. Stuff dill and green onions into the fish’s belly, then let the fish rest for about 15-20 minutes.
• Next, put the fish in a deep dish, then pour the remaining marinating liquid over the fish. Put a sufficient amount of water into the pot then place on the steamer over medium heat for about 20-25 minutes, open the lid to check that the fish is cooked evenly and not dry. To make the dish more infused with spices, you can pour the steaming liquid over the fish, which is very suitable to serve with hot rice.

1.15. Tilapia in tomato sauce (Cá rô sốt cà chua)

Ingredients to prepare:

• 1 tilapia
• 5 tomatoes
• 1 shallot, 2 green onion stalks
• 20g dill, 100ml cooking oil
• 1 teaspoon MSG, 1/2 teaspoon seasoning powder
• 1/2 tablespoon fish sauce, a little salt

How to process tilapia in tomato sauce:

• Clean the tilapia guts, remove the gills, descale, wash with diluted salt water and drain. Wash the tomatoes, cut into wedges, and mince the shallot. Cut green onions and dill into segments.
• Next, heat the oil, fry the fish until golden brown on both sides, then remove and drain the oil. Sauté shallot with a little oil, then add tomatoes and stir-fry until soft, add about 1 cup of water to thicken the tomatoes quickly. Season with MSG, seasoning powder, and fish sauce to taste.
• Finally, put the fish in the sauce pan, simmer for about 5 minutes so the fish is absorbed. Add green onions and dill, cook for a few more minutes and then turn off the heat.

1.16. Dried tilapia (Khô cá rô phi)

Ingredients

• Fresh tilapia: 4kg
• Minced fresh chili: 2 tablespoons
• Minced garlic: 2 tablespoons
• Minced shallots: 4 tablespoons
• Seasoning: Sugar, MSG, ground pepper, chili powder, fish sauce, salt

How to make dried tilapia

• When you buy tilapia, wash it clean, cut off the head and internal organs, then wash again with water. Split the fish body in half from the belly to the tail, remove the bones, then soak in salt water to remove the fishy odor then drain.
• Then, mix a mixture of chili powder, MSG, sugar, fish sauce, shallots, minced garlic, fresh chili, and pepper. Mix the fish well with the spice mixture to absorb completely.
• Next, arrange the fish on a drying rack and you can apply alcohol or burn incense around the drying area to avoid flies and mosquitoes. Dry the fish under strong sunlight until dry. If the weather is bad, you should store the fish in the freezer and continue drying when it is sunny. Standard dried tilapia can be used to fry, grill, or simmer as you like, bringing a characteristic flavor. For those who love dried seafood specialties, don’t forget to check out our premium whole dried squid for an authentic taste of the sea.

>>See more: How to dry squid correctly, keeping the natural sweet taste

1.17. Tilapia braised with pickled greens (Cá rô phi om dưa)

Prepare the ingredients:

• 4 small tilapias
• 200g pork belly
• 300g pickled mustard greens, 20g dill
• 40g Vietnamese coriander, 40g basil, 20g thorny coriander
• ½ ginger root, 8 shallot bulbs
• 4 red chilies, 2 green onion stalks
• 1 lemongrass stalk
• 3 tablespoons pork fat or cooking oil
• Salt, seasoning powder, MSG, soup powder

How to make tilapia braised with pickled greens

• When buying tilapia, descale and remove the black membrane in the belly. Soak the fish in diluted salt water for a few minutes to remove the fishy odor, then wash again and drain.
• Wash the pork belly and slice thinly. Pick out damaged leaves of the herbs, wash and cut into segments. Mince ginger and lemongrass, and slice the shallots.
• Next, put the pork belly, shallots, ginger, lemongrass, chili, and herbs into the pan. Season with soup powder, seasoning powder, and MSG. Then, you add pickled greens and fish, stir gently so the fish is absorbed with spices. Drizzle more pork fat then cover the lid, cook until the fat melts.
• Pour in about 1 liter of boiling water so that the water barely covers the fish. Cover and braise for about 30 minutes until the water thickens. Season again to taste, add green onions and dill, then turn off the heat.

1.18. Tilapia fish floss (Ruốc cá rô phi)

Ingredients

• 1 tilapia about 1kg
• Cooking oil, seasoning powder, fish sauce, turmeric powder

How to make tilapia fish floss

• First, clean the internal organs, gallbladder, and scales, then wash again with salt water or white wine to remove the fishy odor. Then let the fish drain.
• Put the fish into a steamer and steam until just cooked to keep the sweetness of the meat. Next, you take the fish out, let it cool, and pick out the meat, removing all the bones.
• After that, you heat a pan with a little oil then put the fish meat and the steaming water in, season with seasoning powder, fish sauce, cooking oil, and turmeric powder. Stir evenly until the fish is fluffy, golden, and dry.

1.19. Tilapia hotpot (Lẩu cá rô phi)

Required ingredients:

• 1 tilapia
• 1 cup pickled mustard greens (chopped)
• 3 tomatoes, 8 dill stalks
• 5 chilies, 1 ginger root
• 5 green onion stalks, 3 limes
• 2 tablespoons fish sauce, 1 tablespoon cooking oil
• Soup powder, salt, seasoning powder

Instructions for making tilapia hotpot:

• When you buy fish, you need to descale it, wash it thoroughly and wipe it dry. Fillet the fish along the spine, separating the head, tail, and bones. Slice the fish meat thinly.
• Wash green onions and dill, chop them small, mince ginger, and slice the chilies. Then, you marinate the fish with soup powder, salt, seasoning powder, ginger, chili, and minced dill to absorb the spices.
• Next, sauté the white parts of the green onions with hot oil then add tomatoes and stir until soft, then add the head, tail, fish bones, and a few slices of ginger. Pour a little water so the pot doesn’t burn and help the tomatoes soften quickly. Add pickled greens, pour in water to cover the fish, and boil for about 5 minutes. Season again to taste then turn off the heat.

>>Refer to more similar delicious dishes: How to cook delicious squid hotpot perfectly: fresh squid, sweet and clear hotpot broth

2. Benefits of eating tilapia

Tilapia is a familiar food with an affordable price but possesses very high nutritional value. Fish meat is rich in quality protein, providing energy for the body without containing too much fat, suitable for both people losing weight, the elderly, and children.

Tilapia has moderate amounts of omega-3 and omega-6, which help support cardiovascular activity, improve memory, and enhance brain health. Besides, fish also contains vitamin B12, niacin, selenium, and phosphorus, which are important nutrients that help the body metabolize energy better, increase resistance, and support strong bones.

3. Instructions on how to choose delicious tilapia

To choose delicious tilapia, you should pay attention to the following characteristics:

• Bright and slightly protruding eyes, not cloudy or deeply recessed, indicate that the fish is still fresh and healthy.
• Natural red-pink gills, tightly attached, not dark, and no strange smell indicate that the fish is new.
• Fresh fish has a smooth, fat body, scales tightly attached like roof tiles, not peeling.
• When pressing lightly on the body, the fish meat is slightly elastic, proving the fish is still alive or has just been slaughtered.
• Fish skin has a natural color, bright skin layer, not pale, no strange spots or bruises.
• Avoid fish with a strong fishy smell, soft or bloated body, because these are signs of stale fish that should not be bought.

Hopefully, with the suggestions of delicious dishes from tilapia above, it has helped you answer the question “what is delicious to cook with tilapia”. If you want to discover more attractive processing recipes as well as update other useful articles, don’t forget to visit the Ola Squid’s Blog!