Crispy Baked Tilapia

(Author revised on April 12, 2013)

I like a variety of white fish like snapper, halibut, and tilapia. In my opinion, tilapia happens to have a very mild taste suitable for Indonesian cooking, which normally uses a lot of spices. For readers in Indonesia, I imagine dori, gurame, or red snapper fillets would work great for this recipe.

So here’s what we’re going to need (feel free to adjust the spices to fit your preference):

  • 4 Tilapia fillets (medium size)
  • 1 teaspoon of salt
  • ½ teaspoon of ginger powder
  • 1 teaspoon of black pepper powder
  • 1 teaspoon of cayenne pepper powder (substitute with chili or paprika powder if you prefer it to be milder)
  • A pinch of dried oregano (optional)
  • 1 tablespoon of white vinegar (optional)
  • 1 lemon

Steps:

  • Spray or grease the oven tray with a little bit of olive oil or canola oil.
  • (Optional) Mix the white vinegar with a little bit of water in a small bowl and give the fillets a quick rinse. And then rinse with water. (I do it to lessen the fishy aroma a little bit.)
  • Place the fish on an oven tray.
  • In a separate bowl, mix the salt, ginger, black pepper, cayenne powder.
  • Heat the oven to 425 degree Fahrenheit.
  • Sprinkle and coat the fish with the mixed spices. Let the fillets sit for about 10 minutes.
  • Cook for 12-13 minutes.  Do a longer bake time if the fillets are bigger/thicker.
  • For more crisp, turn the oven broiler (after baking) for about 3-4  minutes. Leave the oven door slightly (like 2 inches) open to avoid charring.
  • When it’s done, the fish will have that light golden color and crispy texture on the outside but fluffy in the inside.
  • Serve with lemon wedges on the side.

Serve 2-3 people

Harini Riana7 Comments

Braised and Broiled Chicken Thighs

As a big-flavor food enthusiast, I see chicken as a great “blank canvas” in my cooking. The meat has great potential for many delicious dishes. With the right blend of spices and a little patience anyone can create their own far-from-boring signature chicken dish. For me, braised and broiled chicken has been an all-time favorite and specialty.

Inspired by a version (out of many) of traditional Javanese grilled chicken, I learned to cook this meal by trying on different recipes years ago. I tweaked the technique and ingredients many times to get to my own version. We evolved with time, the recipe and I. Now that I have reached my satisfactory level with this dish I feel more confident in sharing the recipe with others. 

Chicken thighs with their succulence and tender texture work best for this particular recipe. The meat doesn’t turn dry even after being cooked twice. In this recipe I braise the chicken to tenderize the meat and infuse it with flavors of my choosing. Then I broil the braised meat to get that crispy golden brown effect on the chicken’s exterior. (During the warmer months I’d brown the braised chicken on a grill outside.)

Here are the must-haves and the steps to cook the chicken:

  • 4-6 bone-in and skin-on chicken thighs. (Worry not about the fat. A lot of it will be cooked out of the meat.)
For the lemon-like aroma, smash:
  • 1 inch of galangal
  • 1 lemongrass
  • 2 kaffir lime leaves (optional)

For the flavor, mix and puree in a food processor:

  • 1 inch of ginger
  • 1 tablespoon of minced garlic
  • 4-5 shallots
  • 5-6 candlenuts
  • 1 teaspoon of coriander powder
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of black pepper powder
  • 1 tablespoon of cayenne pepper powder
  • Salt (be generous)

Heat up a tablespoon of canola oil in a large pot (over medium heat). Brown the blended spices along with the galangal and the lemongrass. Add the chicken and two or three cups of water (until the chicken is almost, not completely, covered by the liquid). Stir and mix well. Throw in the kaffir lemon leaves. Cover with a lid and let it cook for an hour to an hour and a half until the meat gets tender. Taste before broiling. Add more salt if necessary. (Leaving the chicken in its braising liquid overnight, and broil the next day, would amplify the taste.)

Final step:

Set oven to broil. Place the chicken thighs on an oven rack set over a tray (so that any leftover juice has a place to go). Broil each side for 4-5 minutes until the color turn to golden brown. Be careful, it’s super hot!

Great with steamed white rice, chilies, and a vegetable soup side dish (coming up on the blog soon).

Serve two generously

Harini Riana1 Comment