Most tilapia recipes call for frying and baking. Usually I wouldn’t question those two methods of cooking because they are lazy-approved. Today, however, I had a bunch of sad looking and wilting celery that needed to be cooked since they were far past the point of being edible in their raw form.
I also had too much frozen tilapia so I decided to combine the two together by braising them in a savory sauce. It’s delicious served on rice!
Braised Tilapia and Celery
1 Tb pre-minced ginger
2-3 tilapia fillets, defrosted, sliced in half
1 cup of fish stock (I used the powder form combined with water)
1 ts soy sauce
1 Tb dry sherry
2 celery stalks, sliced
2 tsp cornstarch mixed with 2 Tb water
1. Heat up oil in a deep wok. Add the ginger and stir-fry until fragrant. Then add the tilapia and fish stock. Bring to a boil. Add the soy sauce, sherry, and celery and bring the sauce back to boil. Stir the cornstarch mixture, which is used to thicken the sauce.
2. Simmer on low until the celery is tender and sauce is thickened. Sprinkle white pepper and drizzle a little bit of sesame oil to finish. Serve on fresh rice.
For the remaining celery, I made a creamy celery and onion soup.