Tilapia in milk
3 servings
30 minutes
Tilapia in milk is a delicate and aromatic dish of Thai cuisine that combines the softness of fish with the richness of spicy seasonings. In Thailand, milk is often used to create a delicate sauce that fills the dish with a creamy texture and light sweetness. The tilapia fillet is first sautéed in fragrant spices and flour, then simmered in a milk sauce that makes it extraordinarily juicy and tender. Onion adds a light caramel note, highlighting the complexity of flavors. This dish pairs perfectly with jasmine rice, which absorbs the aromatic milk sauce, creating harmony of textures and tastes. Tilapia in milk is an excellent choice for those who enjoy refined and unusual flavor combinations while preferring ease and simplicity in preparation.
1
Thaw the tilapia fillet and let the moisture drain.
- Tilapia fillet: 500 g
2
Cut the fish into small pieces about 5 cm in size.
- Tilapia fillet: 500 g
3
In a separate bowl, mix the dry ingredients (flour, spices, salt, pepper).
- Wheat flour: 100 g
- Seasoning for fish: to taste
- Salt: to taste
- Ground black pepper: to taste
4
In another bowl, mix the liquid ingredients - first beat the egg, then continue beating and add the milk.
- Chicken egg: 1 piece
- Milk: 250 ml
5
Fry the fillet over medium heat for 5-7 minutes without flipping, after coating the pieces in flour and spices.
- Olive oil: 3 tablespoons
- Tilapia fillet: 500 g
- Wheat flour: 100 g
- Seasoning for fish: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Slice the onion into half rings.
- Onion: 1 piece
7
Flip the fish and add onion.
- Onion: 1 piece
8
After frying the fish for the same time on the other side, pour milk with egg over it and cover with a lid. Simmer on low heat for another 10-15 minutes.
- Milk: 250 ml
- Chicken egg: 1 piece