Fried Tilapia with Lemon Butter Sauce

Ikan Tilapia goreng bersos Mentega Limau (Fried Tilapia with Lemon Butter Sauce) - since you like tilapia!

This is a Western dish despite its Malay name. Very high fat!!! Most certainly NOT a dish to be eaten on a regular basis!

Ingredients
1 kg/2 lbs tilapia, cleaned with salt water and filleted
1/8 tsp salt
1/2 tsp ground white pepper
80 ml/1/4 cup + 1 tbsp cooking oil
80 gm butter
160 gm plain flour
40 gm parsley, chopped

Lemon Butter Sauce
160 gm (slightly more than 1 stick) unsalted butter
Juice from 1 lemon
Salt to taste

Marinate fish with salt and white pepper for 5 minutes. Set aside.

Heat cooking oil and butter in a pan.

Coat marinated fish in flour and fry in hot oil until done, but not too crispy. remove fish and drain on kitchen paper.

Arrange fish on a serving dish and keep warm.

To prepare sauce:
melt butter in a pot over low heat. Add lemon juice and salt and stir until well-combined.

Pour butter sauce over prepared fish and garnish with parsley before serving.



Budu Pahang (Budu Fish Sauce and Ulam leaves dip Pahang style) - only trouble with this recipe is that the ulam leaves may be difficult to obtain where you are! So maybe just for curiosity value! Or you can try other herbs, such as coriander, mint, Asian basil, which are easier to obtain.

Ingredients
60 ml/1/4 cup cooking oil
250 ml/1 cup budu
600 ml/3.5 cups coconut milk

Seasoning Ingredients (slice all thinly)
15 thai red chillies
5 red finger chillies
10 belimbi fruits (belimbing buluh)
10 shallots
5 cloves garlic, peeled
5 cm/2 inch knob of ginger
4 stalks lemon grass, trimmed

Ulam leaves (finely sliced)
2 daun kunyit (turmeric leaves)
2 daun kaduk (wild pepper leaves)
4 sprigs daun kesum (laksa leaves)

Heat cooking oil in a pan over medium heat and fry sliced seasoning ingredients until soft. Add budu and coconut milk and stir until well-combined and starting to simmer.

Add ulam leaves and continue to stir until almost dry.

Serve with grilled fish.


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