RELYENONG SILI AT TILAPIA
Prep time: 30 minutes
Cooking time: 15 minutes
Serves: 8 relyeno
1 tbsp cornstarch
1/4 cup water
1 tsp sugar
2 tbsp Japanese Miso
1 tsp ground pepper
1 lb tilapia fillets – chopped
1 cup chopped green onions
2 ;large green bell peppers, cored and seeded, cut into 4 wedges each
2 tbsp cornstarch (for the bell pepper)
1 shrimp or chicken cubes
2 tbsp soy sauce
Combine cornstarch and water – dissolve well.
Combine fish with cornstarch and water, then add sugar.
Add miso, ground pepper and green onions.
Add eggs into the mixture.
Combine well. Set aside for now,
Meanwhile – coat each bell pepper wedge with cornstarch inside the cavity.
Then divide the fish mixture into 8 – and stuff into the cavity of each wedge.
Preheat cooking oil to 350 F.
Fry relyeno with the fish into the hot oil first.
Bathe top with hot oil.
Regulate the heat.
press bell pepper into the oil to cook thoroughly.
Fry for a minute before turning it over and cook the bell pepper side for another minute.
Cook in batches.
Place cooked relyeno in a plate lined with paper towels to remove the excess oil.
use the leftover cornstarch and dissolve it with 1cup water.
Dissolve 1 cube of shrimp or Chicken bouillon in a cup of water in a sauce pan.
Add soy sauce (2 tbsp)
Season with ground pepper
Cook for 2 minutes until bouillon is dissolved.
Add slurry and keep whisking until sauce is thick.
Serve with relyeno.
cookware purchase: https://www.heritagesteel.us/pages/ch…